Hearty Tuscan Bean Soup
My Favorite is Hearty Tuscan Bean Soup ,I love to cook and I remember the first time I made Hearty Tuscan Bean Soup. It was a chilly evening, and I craved something warm and comforting. This Hearty Tuscan Bean Soup was the perfect answer. The blend of cannellini beans, kale, and rich vegetable broth created a delicious, filling meal that not only warmed my body but also my soul.
A Warm Family Favorite
Hearty Tuscan Bean Soup quickly became a family favorite. The recipe is simple, yet the flavors are complex and delightful. Each time I prepare this Hearty Tuscan Bean Soup, it brings back memories of laughter and togetherness at the dinner table. The smell of garlic and herbs filling the kitchen is truly inviting.
The Perfect Meal Prep
One of the best things about Hearty Tuscan Bean Soup is how perfect it is for meal prep. I can make a large pot of this soup and have meals ready for the week. It’s vegan, gluten-free, and packed with protein, making it a healthy and convenient option. Pairing it with some rustic bread makes it a complete, satisfying meal.
Comfort in a Bowl
When I’m in need of comfort food, Hearty Tuscan Bean Soup is my go-to recipe. The hearty beans, tender kale, and flavorful broth create a harmonious blend that never fails to uplift my spirits. Whether it’s a busy weekday or a lazy weekend, this soup is always a welcome addition to my table.
Table of Contents
Chef’s Notes- Hearty Tuscan Bean Soup
- Roasting Vegetables: For added depth of flavor, consider roasting the carrots, celery, and onion in the oven at 400°F for about 20 minutes before adding them to the pot. This will enhance the sweetness and add a slightly caramelized taste to the soup.
- Adjusting Consistency: If the soup is too thick, gradually add more vegetable broth until you achieve your desired consistency. If it’s too thin, let it simmer uncovered to reduce the liquid.
- Enhancing Flavor: Adding a splash of balsamic vinegar or a squeeze of fresh lemon juice at the end of cooking can brighten up the flavors.
- Adding Protein: To make this soup even more protein-packed, consider adding a can of drained and rinsed chickpeas or some cooked quinoa.
- Herb Options: Fresh herbs like basil, parsley, or rosemary can be added at the end for a burst of fresh flavor.
- Serving Suggestions: Pair this soup with a slice of crusty bread or a side salad for a complete meal. A sprinkle of nutritional yeast on top can also add a cheesy, umami flavor.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to five days or freeze for up to three months. When reheating, you might need to add a bit more broth to restore the soup’s consistency.
Hearty Tuscan Bean Soup
Dive into a bowl of this Hearty Tuscan Bean Soup, a one-pot wonder ready in just 30 minutes! Packed with protein and bursting with flavors, this vegan and gluten-free delight is perfect for meal prep. Pair it with some rustic bread for a complete meal. Don’t miss out on this comforting, nutritious soup that will warm your soul!
4
bowls15
minutes30
minutes221
kcal45
minutesKeep the screen of your device on
Ingredients
- Beans and Vegetables
3 cans (15 oz each) white kidney beans (cannellini) drained and rinsed
1 medium yellow onion finely diced
4 cloves garlic minced
2 large carrots peeled and chopped into small pieces
1 stalk celery diced finely
2 cups kale leaves stems removed and finely chopped
- Liquids and Seasonings
2 tablespoons extra virgin olive oil
1/3 cup dry white wine (such as Pinot Grigio)
2 1/2 – 4 cups vegetable broth adjust based on desired thickness
1 tablespoon tomato paste
1 teaspoon sea salt adjust to taste
1/4 teaspoon ground black pepper adjust to taste
1/4 teaspoon crushed red pepper flakes optional for spice
1/4 teaspoon Italian herb blend
1 teaspoon dried thyme leaves
1/2 teaspoon dried oregano
- Alternative Ingredients:
Beans: Substitute with navy beans or Great Northern beans.
Wine: Replace with an equal amount of vegetable broth if avoiding alcohol.
Kale: Use spinach or Swiss chard as an alternative.
Olive Oil: Can be replaced with avocado oil or coconut oil.
Directions
- Sautéing Vegetables – Heat olive oil in a large pot or dutch oven over medium heat. Add the finely diced onion and sauté until it starts to turn golden brown, about 5 minutes. Stir in the minced garlic, diced celery, and chopped carrots. Continue to sauté for another 10 minutes until the vegetables are softened and slightly caramelized.
- Deglazing with Wine – Pour in the white wine and cook until most of the liquid has evaporated, approximately 5-7 minutes.
- Combining Ingredients – Add the drained beans, tomato paste, salt, black pepper, red pepper flakes (if using), Italian seasoning, bay leaves, thyme, and oregano to the pot. Pour in 2 ½ cups of vegetable broth to start. Bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 15 minutes.
- Blending for Texture – Remove the bay leaves and transfer about 2 ½ to 3 cups of the soup to a blender. Blend until smooth and return it to the pot. Stir well to combine the blended soup with the rest of the pot. If the soup is too thick for your liking, add more broth until you reach your desired consistency.
- Adjusting Consistency – Stir well to combine the blended soup with the rest of the pot. If the soup is too thick for your liking, add more broth until you reach your desired consistency.
- Final Seasoning – Stir in the chopped kale and let it simmer for a few more minutes until the kale is wilted. Taste the soup and adjust seasoning as needed. A squeeze of lemon juice can be added for extra brightness.
Equipment
- chef’s knife
- cutting board
- Dutch Oven
- vegetable peeler
- measuring cups and spoons
- blender
Nutrition Facts
- Calories: 221kcal
- Fat: 5g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 198mg
- Potassium: 198mg
- Carbohydrates: 25g
- Fiber: 14g
- Sugar: 1g
- Protein: 15g
- Vitamin A: 100IU
- Vitamin C: 50mg
- Calcium: 10mg
- Iron: 20mg
FAQs- Hearty Tuscan Bean Soup
Can I use dried beans instead of canned beans?
Yes, you can use dried beans. Soak 1 ½ cups of dried cannellini beans overnight, then cook them separately before adding to the soup. Adjust the cooking time as needed.
Can I make this soup in a slow cooker?
Absolutely! Sauté the vegetables and aromatics first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
What can I use instead of white wine?
You can replace the white wine with an equal amount of vegetable broth if you prefer not to use alcohol. A splash of apple cider vinegar or lemon juice can also add acidity.
Can I make this soup ahead of time?
Yes, this soup is great for meal prep. The flavors develop even more as it sits, making it perfect for making ahead and enjoying throughout the week.
How can I make this soup spicier?
To add more heat, increase the amount of crushed red pepper flakes or add a diced jalapeño pepper along with the other vegetables.
