TUSCAN WHITE BEAN SOUP
A comforting and flavorful soup featuring white beans, vegetables, and aromatic herbs in a savory broth. It's a classic Tuscan dish that's perfect for a cozy meal.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon red pepper flakes (optional)
- 1 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 6 cups vegetable broth or chicken broth
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 1 (15-ounce) can Great Northern beans, drained and rinsed
- 1 bunch kale or spinach, roughly chopped
- Salt and pepper to taste
- Optional garnishes: crusty bread, a drizzle of olive oil, grated Parmesan cheese
Instructions
- Sauté vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook for 5-7 minutes, stirring occasionally, until softened.
- Add garlic and spices: Stir in the minced garlic, dried thyme, dried rosemary, and red pepper flakes (if using). Cook for 1 minute more, until fragrant.
- Deglaze with wine: Pour in the white wine and scrape up any browned bits from the bottom of the pot. Bring to a simmer and cook for a few minutes, until the wine has reduced slightly.
- Add broth and beans: Add the vegetable broth (or chicken broth), cannellini beans, and Great Northern beans to the pot. Bring the mixture to a simmer, then reduce the heat to low and simmer, covered, for 20-25 minutes, stirring occasionally.
- Add greens: Stir in the roughly chopped kale or spinach. Cook for a few minutes, until the greens have wilted.
- Season and serve: Season the soup with salt and pepper to taste. Serve hot, garnished with a drizzle of olive oil, grated Parmesan cheese, and with crusty bread for dipping, if desired.
Notes
- Bean Variations: You can use other types of white beans, such as navy beans or lima beans.
- Vegetable Variations: Add other vegetables like diced potatoes, zucchini, or tomatoes.
- Wine Substitution: If you prefer not to use wine, you can substitute an equal amount of vegetable broth or chicken broth.
- Greens: You can use other leafy greens such as Swiss chard or collard greens instead of kale or spinach.
- Make-Ahead: This soup is delicious the next day! It can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.
- Freezing: Tuscan white bean soup freezes well. Allow it to cool completely before freezing in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.