Tuscan Farro Soup with White Beans and Kale
Cozy Up with Tuscan White Bean Soup: A Taste of Italy in Every Bowl
Looking for a hearty, flavorful, and surprisingly easy weeknight dinner? Look no further than our Tuscan White Bean Soup! This comforting soup is packed with Mediterranean flavors, making it a perfect choice for chilly evenings or when you’re craving something wholesome and satisfying. It’s a beautiful blend of simple ingredients that come together to create a truly delicious experience.
This isn’t just any white bean soup. We’ve leaned into classic Tuscan flavors with aromatic rosemary and a generous drizzle of olive oil. The result is a creamy, flavorful soup that feels both rustic and refined. Plus, it’s naturally vegetarian and gluten-free, making it a great option for a variety of dietary needs.
What makes this Tuscan White Bean Soup special?
- Simple Ingredients: You likely already have many of these pantry staples on hand.
- Quick & Easy: Ready in under an hour, perfect for busy weeknights.
- Healthy & Hearty: Packed with protein and fiber to keep you feeling full and satisfied.
- Flavorful & Aromatic: Rosemary and olive oil create a truly authentic Tuscan taste.
Serving Suggestions:
- Serve with a crusty loaf of bread for dipping.
- Add a sprinkle of red pepper flakes for a touch of heat.
- Garnish with a swirl of pesto for added flavor and color.
- Pair with a simple green salad for a complete meal.
Frequently Asked Questions:
Q: Can I use dried cannellini beans instead of canned?
A: Yes! You’ll need about 1 1/2 cups of dried beans. Soak them overnight and then cook until tender before adding them to the soup.
Q: Can I make this soup ahead of time?
A: Absolutely! The flavors actually develop more over time. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Is this soup freezable?
A: Yes, it freezes beautifully! Allow it to cool completely before transferring it to a freezer-safe container. It will keep for up to 3 months.
Q: Can I add other vegetables to this soup?
A: Definitely! Spinach, kale, or carrots would all be delicious additions. Add them during the last 5-10 minutes of cooking.
Q: What kind of olive oil should I use?
A: A good quality extra virgin olive oil is best for both cooking and garnishing. It adds a lovely fruity flavor to the soup.
We hope you enjoy this comforting and flavorful Tuscan White Bean Soup! It’s a recipe you’ll come back to again and again.
Tuscan White Bean Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 6 cups vegetable broth
- 15 ounces cannellini beans drained and rinsed
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley chopped, for garnish
- 1 drizzle olive oil for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more.
- Pour in vegetable broth and bring to a boil.
- Add cannellini beans, rosemary, salt, and pepper. Reduce heat and simmer for 15-20 minutes, or until flavors have melded.
- Serve hot, garnished with fresh parsley and a drizzle of olive oil.
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