Tuscan White Bean Soup
Tuscan White Bean Soup
Ingredients
- 450g (2 cups) dried cannellini beans or 800g (2 cans) of cooked cannellini beans, rinsed and drained
- 45ml (3 tbsp) olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1.5 liters (6 cups) chicken or vegetable broth
- 1 can (400g) diced tomatoes, with juice
- 2g (1 tsp) dried rosemary
- 2g (1 tsp) dried thyme
- 10g (2 tsp) salt, plus more to taste
- Ground black pepper to taste
- 120g (2 cups) kale, coarsely chopped
- Freshly grated Parmesan cheese for serving (optional)
Embrace the rustic charm and hearty flavors of the Italian countryside with a bowl of Tuscan White Bean Soup. This comforting soup is a homage to the simple yet profound culinary traditions of Tuscany, where fresh ingredients and time-honored cooking techniques are celebrated. Perfect for brisk autumn evenings or anytime you crave a satisfying, nourishing meal, this soup combines creamy white beans, aromatic herbs, and savory vegetables to create a dish that warms both body and soul. Let’s take a flavorful journey into your kitchen, where we’ll craft this delightful Tuscan delicacy.
Instructions
Step 1: Prepare the Beans
If using dried cannellini beans, soak 450g (2 cups) of beans overnight in cold water. Drain and rinse them before use. If you’re using canned beans, simply rinse and drain 800g (2 cans) to remove excess sodium.
Step 2: Sauté the Vegetables
Heat 45ml (3 tbsp) olive oil in a large soup pot over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes. Stir in the 2 cloves of minced garlic, diced carrots, and diced celery, cooking for another 5 minutes until they begin to soften.
Step 3: Build the Soup Base
Pour in 1.5 liters (6 cups) of chicken or vegetable broth and the 400g can of diced tomatoes with their juice. Add 2g (1 tsp) dried rosemary, 2g (1 tsp) dried thyme, 10g (2 tsp) salt, and a pinch of black pepper. Stir in the soaked or canned beans, ensuring they are fully covered by the broth.
Step 4: Simmer the Soup
Bring the soup to a boil, then lower the heat to a gentle simmer. Cover the pot and let it cook for about 30-40 minutes, or until the dried beans are tender. If using canned beans, this will take closer to 20 minutes. Skim off any foam that forms on the surface.
Step 5: Add the Kale
Stir in 120g (2 cups) of chopped kale, allowing it to wilt and blend with the soup’s flavors. Cook for an additional 10 minutes. If needed, adjust the seasoning by adding more salt and pepper to taste.
Step 6: Serve
Ladle the soup into bowls and serve hot. If desired, garnish with freshly grated Parmesan cheese for an extra layer of richness and flavor.
Conclusion: You’ve just crafted a delicious pot of Tuscan White Bean Soup, a testament to the beauty of simple ingredients and classic Italian cooking. Each spoonful captures the essence of Tuscany, transporting you to a cozy kitchen in the heart of Italy. This soup not only fills your home with an inviting aroma but also provides a meal that is both nourishing and satisfying. Enjoy as a starter or a main course, paired with crusty bread for the ultimate comfort meal. Bon appétit!
