Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. Tuscan white bean soup is a hearty and flavorful dish that warms the soul. Made with tender white beans, fresh vegetables, and aromatic herbs, this soup is not only satisfying but also nutritious. Perfect for chilly evenings or as a light lunch, it embodies the essence of Italian cuisine. Let’s dive into this delicious recipe and bring a piece of Tuscany to your table.
Ingredients
Here is the list of ingredients.
– 2 cups cooked white beans (cannellini or navy beans)
– 1 medium onion, diced
– 2 cloves garlic, minced
– 2 carrots, diced
– 2 celery stalks, diced
– 4 cups vegetable broth
– 1 can diced tomatoes (14 oz)
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– Salt and pepper to taste
– Fresh parsley, for garnish
– Olive oil
Servings and Cooking Time
This recipe makes 4 servings. Preparation time is 15 minutes, and cooking time is approximately 30 minutes.
Nutritional Value
Nutritional value per serving (1 cup):
– Calories: 210
– Protein: 12g
– Carbohydrates: 35g
– Dietary Fiber: 10g
– Fat: 5g
This is for one person.
Step-by-Step Cooking Process
1. Heat olive oil in a large pot over medium heat.
2. Add diced onion, carrots, and celery; sauté until soft.
3. Stir in minced garlic and cook for 1 minute.
4. Add the diced tomatoes and vegetable broth; bring to a boil.
5. Add cooked white beans and herbs; reduce heat to a simmer.
6. Season with salt and pepper to taste.
7. Let the soup simmer for 20 minutes, allowing flavors to meld.
8. Use an immersion blender to puree a portion of the soup for creaminess (optional).
9. Taste and adjust seasoning as necessary.
10. Serve hot, garnished with fresh parsley.
Alternative Ingredients
If you don’t have white beans, you can substitute with chickpeas or lentils. For a non-vegetarian version, feel free to add diced bacon or sausage for extra flavor. Fresh herbs can also be swapped with dried spices for convenience.
Serving and Pairings
Tuscan white bean soup pairs beautifully with crusty bread or a fresh side salad. It also complements Italian dishes like pasta or risotto, making it a versatile addition to any meal.
Storage and Reheating
Store the soup in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 3 months. To reheat, simply warm it on the stove over low heat, adding a splash of broth if necessary to maintain consistency.
Cooking Mistakes
- Overcooking the vegetables can lead to a mushy texture.
- Neglecting to season adequately can result in bland soup.
- Using canned beans without rinsing may add excess sodium.
- Not allowing the soup to simmer long enough can prevent flavors from developing.
- Skipping the fresh herbs can diminish the dish’s aroma and taste.
Helpful Tips
– Use homemade vegetable broth for a richer flavor.
– Soak dry beans overnight for better texture.
– Experiment with different vegetables for varied taste.
– Always taste before serving to adjust seasoning.
– Add a squeeze of lemon juice for brightness before serving.
FAQs
Can I use dry beans instead of canned?
Yes, you can use dry beans. Soak them overnight and cook until tender before adding to the soup.
Is this soup gluten-free?
Absolutely! This Tuscan white bean soup is naturally gluten-free.
Can I make this soup in a slow cooker?
Yes, simply add all ingredients to a slow cooker and cook on low for 6-8 hours.
What can I do if my soup is too thick?
If the soup is too thick, add more vegetable broth or water until the desired consistency is reached.
Can I add meat to this soup?
Definitely! Adding diced ham or sausage can enhance the flavor significantly.
Conclusion
Tuscan white bean soup is a delightful dish that brings warmth and comfort to any dining table. With its simple ingredients and rich flavors, it’s easy to prepare and perfect for sharing. Whether enjoyed as a main course or a starter, this soup is sure to impress family and friends alike. Don’t hesitate to try this recipe and savor the taste of Tuscany in your home.
Tuscan White Bean Soup
Ingredients
- 2 cups cooked white beans
- 1 medium onion diced
- 2 cloves garlic minced
- 2 carrots diced
- 2 celery stalks diced
- 4 cups vegetable broth
- 1 can diced tomatoes 14 oz
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
- Olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion, carrots, and celery; sauté until soft.
- Stir in minced garlic and cook for 1 minute.
- Add the diced tomatoes and vegetable broth; bring to a boil.
- Add cooked white beans and herbs; reduce heat to a simmer.
- Season with salt and pepper to taste.
- Let the soup simmer for 20 minutes.
- Use an immersion blender to puree a portion of the soup for creaminess (optional).
- Taste and adjust seasoning as necessary.
- Serve hot, garnished with fresh parsley.
