Tuscan Bean Soup with a Soffritto Base
Cozy Up with Tuscan Bean Soup: A Rustic Italian Classic
As the days get shorter and the air crisper, there’s nothing quite like a hearty bowl of soup to warm you from the inside out. Today, we’re sharing a beloved Italian staple: Tuscan Bean Soup with Soffritto. This isn’t just any bean soup; it’s a celebration of simple, fresh ingredients and the art of slow cooking. Originating from the rural traditions of Tuscany, this soup is a testament to cucina povera – making the most of humble ingredients to create something truly extraordinary.
What sets this soup apart is the soffritto – a foundational aromatic base of finely diced onions, carrots, and celery gently cooked in olive oil. This slow-cooked base builds layers of flavor that permeate the entire soup. Combined with creamy cannellini beans, fragrant herbs, and a touch of pancetta (or prosciutto!), this soup is a symphony of textures and tastes.
Why You’ll Love This Tuscan Bean Soup:
- Comfort Food at its Finest: Perfect for chilly evenings or a comforting lunch.
- Healthy & Nutritious: Packed with protein, fiber, and vitamins.
- Easy to Make: While it simmers for a while, the hands-on prep time is minimal.
- Flavorful & Aromatic: The soffritto and herbs create a truly unforgettable taste.
- Versatile: Great on its own, or served with crusty bread for dipping.
Tips for the Best Tuscan Bean Soup:
- Soak Your Beans: Soaking the dried cannellini beans overnight is crucial for tender, creamy results. Don’t skip this step!
- Slow and Steady: The long simmering time allows the flavors to meld and the beans to become incredibly tender.
- Don’t Overblend: We love a partially blended soup – it retains some texture while still being creamy.
- Quality Olive Oil: Using a good quality extra virgin olive oil makes a huge difference in the flavor.
- Adjust to Your Taste: Feel free to add more or less pancetta, herbs, or spices to suit your preferences.
Frequently Asked Questions
Q: Can I use canned cannellini beans instead of dried?
A: While dried beans are preferred for the best flavor and texture, you can use canned cannellini beans in a pinch. Reduce the simmering time to about 30-45 minutes.
Q: Can I make this soup vegetarian or vegan?
A: Absolutely! Simply omit the pancetta or prosciutto. For a vegan version, ensure your chicken broth is replaced with vegetable broth.
Q: Can I freeze this soup?
A: Yes! Tuscan Bean Soup freezes beautifully. Allow it to cool completely before transferring it to airtight containers. It will keep in the freezer for up to 3 months.
Q: What is a soffritto?
A: A soffritto is a base for many Italian dishes, made by gently cooking onions, carrots, and celery in olive oil until softened. It’s the foundation of flavor for soups, sauces, and stews.
Q: What kind of bread goes well with this soup?
A: Crusty Italian or sourdough bread is perfect for dipping into the soup. A drizzle of olive oil on the bread adds even more flavor!
Tuscan Bean Soup with Soffritto
Ingredients
- 3/4 cup Extra Virgin Olive Oil (Carter & Cavero Leccino) For Soffritto
- 2 large Onions Finely chopped, for Soffritto
- 4 cloves Garlic Peeled and crushed, for Soffritto
- 1 cup Carrots Finely chopped, for Soffritto
- 1 cup Celery Finely chopped, for Soffritto
- 1 sprig Rosemary For Soffritto
- 1 lb Dried Cannellini Beans Soaked overnight
- 1 piece Pancetta or Prosciutto Diced
- 4 cups Chicken Broth
- 1 tbsp Tomato Paste
- 1 tsp Dried Thyme
- 1 bay leaf Bay Leaf
- to taste Salt and Pepper
- to taste Extra Virgin Olive Oil (Carter & Cavero) For drizzling
Instructions
- Prepare the Soffritto: Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery and cook until softened, about 10-15 minutes. Add garlic and rosemary and cook for another minute until fragrant.
- Add the beans, chicken broth, tomato paste, thyme, and bay leaf to the pot. Bring to a boil, then reduce heat and simmer for 1-1.5 hours, or until the beans are tender.
- Remove the bay leaf. Using an immersion blender or a regular blender (working in batches), partially blend the soup to create a creamy texture. Leave some beans whole for texture.
- Season with salt and pepper to taste.
- Serve hot, drizzled with extra virgin olive oil.
Share this:
Discover more from Resoupies
Subscribe to get the latest posts sent to your email.
