Tuscan White Bean Soup

Why Make This Recipe

Tuscan White Bean Soup is a hearty and nourishing dish that’s perfect for any time of the year. This soup is packed with flavor and offers a warm, comforting meal. It’s also a fantastic choice for those looking for a healthy, plant-based option. With simple ingredients and easy steps, you can create a delicious meal that’s satisfying and good for you.

How to Make Tuscan White Bean Soup

Ingredients

• 2 cans of white beans (cannellini or great northern), drained and rinsed
• 1 onion, diced
• 2 cloves of garlic, minced
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 2 cups kale, chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Olive oil for sautéing

Directions

1. In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent.
2. Add the minced garlic and sauté for another minute until fragrant.
3. Stir in the white beans, diced tomatoes, vegetable broth, oregano, thyme, salt, and pepper.
4. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes.
5. Add the chopped kale and cook for another 5 minutes until the kale is wilted.
6. Serve hot with rustic gluten-free bread for dipping.

How to Serve Tuscan White Bean Soup

Serve the soup hot, accompanied by a slice of rustic gluten-free bread for dipping. You can also add freshly grated Parmesan cheese on top for an extra touch of flavor. A side salad can also enhance your meal.

How to Store Tuscan White Bean Soup

Let the soup cool completely before transferring it to an airtight container. You can store it in the refrigerator for up to 5 days or freeze it for up to 3 months. Just reheat it gently on the stove when you’re ready to enjoy it again.

Tips to Make Tuscan White Bean Soup

• For added flavor, try adding a dash of red pepper flakes for some heat.
• If you like a thicker soup, you can blend a portion of it after cooking and then mix it back in.
• Feel free to add other vegetables like carrots or bell peppers for more variety.

Variation

You can easily make this soup your own by adding different greens such as spinach or Swiss chard. You could also include some diced potatoes to make it even more filling.

FAQs

Can I use dried beans instead of canned beans?

Yes, you can use dried beans. Just soak them overnight and cook them until they are tender before adding them to the soup.

Is this soup gluten-free?

Yes, this recipe is naturally gluten-free if you avoid any added gluten in bread or toppings.

Can I make this soup in a slow cooker?

Absolutely! You can sauté the onion and garlic first, then transfer everything to a slow cooker and let it cook on low for 6-8 hours.