Description
This Creamy Tuscan White Bean Soup is a hearty and comforting dish made with tender cannellini beans, fresh vegetables, and a touch of Italian seasoning. The soup achieves a perfect creamy texture by blending half of it while leaving the rest chunky. Enhanced with kale or baby spinach, it offers both nutrition and rustic Tuscan flavors, making it an ideal meal for cozy evenings.
Ingredients
Scale
Vegetables & Aromatics
- 3 shallots (or one small onion, chopped)
- 4 cloves garlic (minced)
- 2 large carrots (chopped)
- 3 stalks celery (diced)
- 4 ounces kale (or baby spinach)
Pantry & Seasonings
- 1/4 cup olive oil
- 1 tablespoon tomato paste
- 17 oz cannellini beans (canned, drained and rinsed)
- 3–5 cups vegetable broth
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon red pepper flakes
Instructions
- Heat Oil and Sauté Aromatics: In a large pot over medium-high heat, warm the olive oil. Add the shallots (or chopped onion) and minced garlic, sautéing for about 3 minutes until fragrant and translucent.
- Cook Vegetables: Add the chopped carrots and diced celery to the pot. Continue to sauté until the vegetables begin to soften, about 5 minutes.
- Add Tomato Paste and Beans: Stir in the tomato paste quickly to coat the vegetables. Then add the drained and rinsed cannellini beans, vegetable broth, salt, pepper, Italian seasoning, and red pepper flakes to the pot.
- Simmer the Soup: Bring the soup to a boil, then lower the heat to maintain a gentle simmer. Cover and cook for 10 to 15 minutes letting flavors meld and vegetables tenderize.
- Blend Half for Creaminess: Using a hand mixer, carefully blend half of the soup directly in the pot. This creates a creamy texture while keeping some beans and veggies intact for a chunky feel. Avoid blending the entire soup.
- Add Greens: Stir in the kale or baby spinach, cooking for several more minutes until the greens wilt and soften.
- Serve: Mix the soup thoroughly, remove from heat, and ladle into bowls for serving.
Notes
- Use either kale or baby spinach depending on your preference for texture and flavor.
- For a spicier version, increase the amount of red pepper flakes.
- Adjust the thickness of the soup by varying the amount of vegetable broth added.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For added protein, consider topping with grated Parmesan cheese or adding cooked Italian sausage.
- Prep Time: 1 minute
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tuscan, Italian
