Tuscan White Bean Soup
Cozy Up with Tuscan White Bean Soup: A Taste of Italy
As the weather cools, there’s nothing quite like a hearty, comforting soup to warm you from the inside out. This Tuscan White Bean Soup is a vibrant celebration of fresh vegetables and simple, rustic flavors. Inspired by the rolling hills and sun-drenched gardens of Tuscany, this recipe is packed with nutrients and incredibly easy to make. It’s a perfect weeknight dinner or a delightful addition to a weekend gathering.
This isn’t just any white bean soup; it’s a symphony of textures and tastes. The sweetness of the squash, the slight bite of the cabbage, and the creamy cannellini beans all come together in a broth that’s bursting with Mediterranean goodness. We’ve loaded it with aromatic vegetables like onion, carrots, and celery, and finished it with a touch of fresh parsley and optional crumbled goat cheese for a tangy finish.
What makes this Tuscan White Bean Soup special?
- Fresh, Seasonal Vegetables: We prioritize using fresh, high-quality vegetables to maximize flavor and nutrition.
- Simple Ingredients: You likely already have many of these ingredients in your pantry!
- Easy to Customize: Feel free to swap out vegetables based on your preferences or what’s in season.
- Healthy & Hearty: Packed with protein, fiber, and vitamins, this soup is good for your body and soul.
Tips for the Best Tuscan White Bean Soup:
- Don’t skip the sautéing: Sautéing the vegetables at the beginning builds a flavorful base for the soup.
- Rinse those beans! Rinsing the canned cannellini beans removes excess sodium.
- Simmer, don’t boil: A gentle simmer allows the flavors to meld together beautifully.
- Adjust seasoning to taste: Salt and pepper are your friends! Don’t be afraid to add more to suit your preferences.
Frequently Asked Questions:
Q: Can I use different beans?
A: Absolutely! Great Northern beans or navy beans would also work well in this soup.
Q: Can I make this soup ahead of time?
A: Yes! This soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Is this soup vegetarian/vegan?
A: This recipe is vegetarian. To make it vegan, simply omit the goat cheese topping.
Q: Can I freeze this soup?
A: Yes, this soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers. It will keep for up to 3 months.
Q: What wine pairs well with this soup?
A: A crisp, dry white wine like Pinot Grigio or Vermentino would be a lovely pairing.
Enjoy this taste of Tuscany in your own home!
Tuscan White Bean Soup
Ingredients
- 2 tablespoons avocado oil
- 1 white onion chopped
- 3 carrots diced
- 3 stalks celery chopped
- 3 cloves garlic minced
- 1 tablespoon sage leaves
- ½ cup fresh parsley
- 1 roma tomato diced
- 1 zucchini diced
- 1 yellow squash diced
- 1½ cup purple cabbage sliced
- 1½ cup lacinato kale
- two 15.5 ounce cans cannellini beans rinsed
- 6 cups vegetable broth or chicken broth
- to taste salt
- to taste pepper
- optional crumbled goat cheese for topping
Instructions
- In the bottom of a stock pot add avocado oil and pan fry the carrots, onions, celery, garlic and squash over medium heat.
- Add broth.
- Add in the rest of the ingredients and simmer for 30 minutes.
- Top with crumbled goat cheese.
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