Healthy Tuscan Bean Soup
What could be warming and wholesome on a cold winter's day then a delicious tuscan bean soup? Today we show you how to make just that. Something to warm the spirit and fill the belly! Also, it's super healthy!
This recipe was published in Grazia UK on the 6th January 2015:
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Tuscan White Bean Soup (so creamy)
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Our Tuscan soup is a tasty, nourishing, and creamy white bean soup packed with leafy greens and Italian flavor.
You can expect a wholesome and comforting meal to feed your whole family, excellent for cold winter days and perfect to make ahead.
⭐️ INGREDIENTS
2 tablespoons (30 grams) extra virgin olive oil
1 onion coarsely chopped
3 stalks celery coarsely chopped
3 medium carrots coarsely chopped
1 leek thinly sliced
¼ cup (70 grams) tomato paste
2 cloves garlic grated or minced
4 sprigs thyme or 1 sprig of rosemary
10 ounces (280 grams) lacinato kale *
10 ounces (280 grams) chard *
10 ounces (280 grams) savoy cabbage *
3 cans (15 ounces each) (720 grams) white beans cannellini or navy (4½ cups of cooked beans)
4 cups (1 litre) vegetable stock
1½ teaspoon salt or more to taste
½ teaspoon black pepper
FOR SERVING
6 slices crusty bread toasted, rubbed with garlic and drizzled with EVOO
6 tablespoons parmesan cheese or dairy-free cheese
❤️ Nico & Louise
#tuscansoup #whitebeans #kale #leafygreens #italianfood
Creamy white bean & kale soup | cozy one-pot vegan dinner
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Key Moments:
0:00 Introduction
0:12 Prepping ingredients
2:30 How to make a bouquet garnis
2:50 How to freeze fresh herbs
4:02 Cooking White Bean and Kale soup
5:30 How to prepare gremolata
6:48 Blending half of the soup
7:15 Adding chopped kale
8:03 How to serve the soup
Tuscan Bean Soup - Laura Vitale - Laura in the Kitchen Episode 226
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White Bean Soup Recipe | The Best Tuscan Bean Soup!
White bean soup is a hearty and nutritious dish made from white beans, typically the cannellini variety, within a tasty vegetable broth. It’s often known as Tuscan Bean Soup with aromatic vegetables, and a fragrant herbs, this hearty soup is a soul-warming delight. There is nothing quite like getting in from the cold of the outside and tucking into a bowl of this. It does something for the soul, and makes autumn and winter months comforting.
Seasonings like bay leaves, thyme, and rosemary are commonly added for a fragrant herbal profile. Depending on regional variations and personal preferences, ingredients like kale, sausage and mussels may be included to enhance taste and texture. So you can find differing variations to the soup.
White bean soup is versatile for customisation, making it a beloved dish in many cultures worldwide. It's known for its wholesome qualities, being packed with protein, fibre, and essential nutrients, making it a nourishing option for vegetarians and meat-eaters alike. Often served as a warm and comforting meal, white bean soup can be a simple and satisfying bowl on its own or paired with crusty bread, grated Parmesan cheese, or a drizzle of olive oil for added richness.
Easy vegetable soup recipes like this one are a staple for our family. Not only is it a soup recipe easy made, but is one of those cheap soup recipes that delivers on taste and flavour. When making soup recipes vegetable or other, if you can purchase good quality ingredients, then you will be rewarded with flavour.
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Tuscan Ribollita Soup Recipe
This incredibly easy to make ribollita soup recipe is loaded with greens, vegetables, and beans that is served with crusty rustic bread.
It’s indigenous to the Tuscany region in Italy, which is on the west coast of the country and up towards the top. It was really a peasant recipe as it utilizes crusty leftover bread and leftover minestrone soup. The term Ribolitta literally means re-boiled, and this recipe in its origin uses up everything in the kitchen, so nothing goes to waste.
Ingredients for this recipe:
• 1-pound cannellini beans
• 1 sprig of fresh rosemary
• 2 tablespoons olive oil
• 2 peeled and medium diced medium-sized yellow onions
• 4 medium diced stalks of celery
• 4 peeled and medium diced carrots
• 4 finely minced cloves of garlic
• 2 bunches of thickly sliced Lacinato kale
• ½ sliced savoy cabbage
• 15 ounce can hand-crushed whole peeled tomatoes
• 64 ounces vegetable stock
• sea salt and pepper to taste
• slices of old crusty rustic bread
Serves 10
Prep Time: 20 minutes
Cook Time: 60 minutes
Procedures:
1. Add the beans to a container and cover with until it is about 4 inches over the top of the beans. Cover and set at room temperature overnight.
2. In the morning drain the beans and add to a medium-size pot and cover with water until the beans are covered by about 2 inches along with a sprig of rosemary.
3. Cook the beans for about 30-35 minutes over low to medium heat or until tender.
4. Remove the sprig of rosemary and take ½ of the beans and the liquid and put them into a blender and puree them until smooth. Set aside and keep the other ½ of the beans in the liquid warm.
5. In the meantime, add the olive oil to a large pot over low to medium heat and cook the onions, celery, carrots, and garlic for 8 to 10 minutes or until tender.
6. Next, add in the kale, cabbage, cooked beans in water, pureed beans, tomatoes, and vegetable stock, and cover with a lid and cook for 15-20 minutes over low to medium heat or until the kale and cabbage are tender.
7. Season the soup well with salt and pepper.
8. To serve, place some bread in a serving bowl and pour some of the soup over top. Garnish with optional shredded parmesan cheese and chopped fresh parsley and rosemary.
Chef Notes:
Make-Ahead: You can make this soup up to 1 day ahead of time and it is advised to keep the bread separate from the soup until it is ready to be served.
How to Store: Keep covered and keep the soup separated from the bread and in the refrigerator for up to 4 days. This will freeze in the exact same manner for up to 3 months. Be sure to thaw for 1 day in the refrigerator until it is thawed.
How to Reheat: Add the desired amount of soup into a small size saucepot and head up over low heat until hot. Likewise, you can heat it up in the microwave in a microwave-safe bowl.
Please feel free to use any homemade or store-bought bread from the bakery. Please do not use sliced bagged bread from the bread aisle as it will totally scale down the flavor of this soup.
For a bean alternative, you can use drained and rinsed canned cannellini beans or boil water and cover the dried beans and let stand for 1 hour.