My Hearty Tuscan White Bean Soup

Description:

My Hearty Tuscan White Bean Soup is the ultimate comfort food for chilly days! Bursting with earthy herbs, creamy white beans, and rich tomato flavor, this soup brings the warmth of Tuscany straight to your kitchen. It’s nourishing, packed with protein and fiber, and comes together with simple pantry ingredients. Each spoonful is cozy, hearty, and soul-satisfying — perfect for lunch or dinner!

Ingredients For My Hearty Tuscan White Bean Soup

• 2 tbsp olive oil

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 2 carrots, diced

• 2 celery stalks, diced

• 1 tsp dried thyme

• 1 tsp dried oregano

• 1 tsp dried basil

• ½ tsp crushed red pepper flakes (optional)

• 1 can (14 oz) diced tomatoes

• 4 cups vegetable or chicken broth

• 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed

• 2 cups chopped kale or spinach

• Salt and black pepper, to taste

• ¼ cup grated Parmesan cheese (optional, for serving)

• 1 tbsp lemon juice (optional, for brightness)

Instructions:

1. Sauté the aromatics:
   Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5–7 minutes until softened.

2. Add the garlic and herbs:
   Stir in garlic, thyme, oregano, basil, and red pepper flakes. Cook for 1 minute until fragrant.

3. Add tomatoes and broth:
   Pour in diced tomatoes and broth. Bring to a simmer.

4. Add the beans:
   Stir in white beans. Simmer gently for 15–20 minutes, allowing flavors to meld.

5. Mash a few beans:
   Use a spoon or potato masher to lightly mash some beans in the pot — this makes the soup creamy without adding dairy.

6. Add greens:
   Stir in kale or spinach. Cook for another 5 minutes until wilted.

7. Season and serve:
   Taste and adjust seasoning with salt, pepper, and lemon juice. Serve hot with grated Parmesan and crusty bread.

Notes:

• For a creamier texture, blend half of the soup with an immersion blender.

• You can use dried beans instead of canned — just soak overnight and cook until tender.

• Add cooked chicken or sausage for extra protein.

• Store leftovers in the fridge for up to 4 days; it tastes even better the next day!

Tips:

• Add a Parmesan rind to the pot while simmering for extra depth of flavor.

• For a vegan version, skip the cheese and use vegetable broth.

• Drizzle a bit of olive oil before serving for a rich finish.

• Freeze in single servings for easy meal prep.

Servings:

Serves 4 to 6 generous bowls.

Nutritional Information (per serving):

• Calories: ~260

• Protein: 12g

• Fat: 8g

• Carbohydrates: 35g

• Fiber: 10g

• Sodium: 680mg

• Sugars: 6g

(Values may vary based on ingredients and portion size.)

Health Benefits:

• High in fiber – supports digestion and helps keep you full.

• Protein-rich beans – promote muscle repair and energy.

• Low in fat – heart-friendly and satisfying.

• Packed with antioxidants – from tomatoes and greens.

• Immune-boosting herbs – oregano and thyme provide anti-inflammatory properties.

Q & A:

Q: Can I make this soup in a slow cooker?
A: Yes! Combine all ingredients except greens in the slow cooker and cook on LOW for 6–7 hours. Stir in greens 10 minutes before serving.

Q: What can I use instead of kale?
A: Spinach, Swiss chard, or even cabbage works beautifully.

Q: Can I freeze it?
A: Absolutely! Let it cool completely, then freeze for up to 3 months. Thaw and reheat gently.

Q: How can I make it thicker?
A: Mash more beans or simmer uncovered a bit longer to reduce liquid.

Q: What pairs well with this soup?
A: Crusty bread, garlic toast, or a simple green salad make perfect sides.