Ina Garten Tuscan White Bean Soup

why make this recipe

Ina Garten’s Tuscan White Bean Soup is a comforting and hearty meal that is perfect for any day of the week. This recipe highlights simple, fresh ingredients that are easy to find. It offers a delicious combination of flavors and textures, making it a nutritious option that’s also satisfying. Plus, it can be made in one pot, which means less cleanup for you. This soup is ideal for cozy dinners or as a warming lunch, and it’s sure to please both family and friends.

how to make Tuscan White Bean Soup

Ingredients:

• 2 cans of white beans (cannellini or great northern)
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves of garlic, minced
• 1 teaspoon dried thyme
• 6 cups vegetable broth
• 1 cup diced tomatoes (canned or fresh)
• 2 cups kale or spinach, chopped
• Salt and pepper to taste
• Olive oil for cooking
• Parmesan cheese for serving (optional)

Directions:

1. In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5-7 minutes.
2. Add the garlic and thyme, cooking for another minute until fragrant.
3. Stir in the white beans, vegetable broth, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Add the chopped kale or spinach and season with salt and pepper. Simmer for an additional 5-10 minutes until the greens are wilted.
5. Serve warm, topped with grated Parmesan cheese if desired.

how to serve Tuscan White Bean Soup

You can serve Tuscan White Bean Soup hot, garnished with grated Parmesan cheese for an extra touch of flavor. It pairs well with crusty bread or a simple green salad. Enjoy it as a comforting lunch or a welcoming dinner option. The soup can also be enjoyed alone or as a starter before the main course.

how to store Tuscan White Bean Soup

If you have leftovers, store the soup in an airtight container in the refrigerator. It will keep well for up to 3 to 4 days. You can also freeze the soup for longer storage – just make sure to leave some space in your container as it expands when frozen. When you’re ready to eat, thaw it in the refrigerator overnight and reheat on the stove until hot.

tips to make Tuscan White Bean Soup

• For extra depth of flavor, you can add a bay leaf while the soup simmers, just remember to remove it before serving.
• Feel free to adjust the number of vegetables based on your preference. Zucchini or bell peppers can make great additions.
• To make it heartier, consider adding some cooked pasta or grains, such as quinoa or farro.

variation

You can customize the soup by using different greens, like Swiss chard or collard greens. You can also add some cooked sausage or bacon for extra protein and flavor. For a spicier kick, consider adding red pepper flakes.

FAQs

1. Can I use dried beans instead of canned?
Yes, you can use dried beans. Soak them overnight and cook them separately until soft before adding to the soup.

2. Is this soup vegan?
Yes, the soup is naturally vegan as it uses vegetable broth and no animal products.

3. Can I make this soup in advance?
Absolutely! This soup tastes even better the next day as the flavors meld together. Just store the leftovers in the fridge or freezer as mentioned above.

Tuscan White Bean Soup

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegan

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Description

A comforting and hearty Tuscan White Bean Soup made with fresh ingredients, perfect for cozy dinners or warming lunches.

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Ingredients

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• 2 cans of white beans (cannellini or great northern)
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves of garlic, minced
• 1 teaspoon dried thyme
• 6 cups vegetable broth
• 1 cup diced tomatoes (canned or fresh)
• 2 cups kale or spinach, chopped
• Salt and pepper to taste
• Olive oil for cooking
• Parmesan cheese for serving (optional)

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Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5-7 minutes.
2. Add the garlic and thyme, cooking for another minute until fragrant.
3. Stir in the white beans, vegetable broth, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Add the chopped kale or spinach and season with salt and pepper. Simmer for an additional 5-10 minutes until the greens are wilted.
5. Serve warm, topped with grated Parmesan cheese if desired.

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Notes

For extra depth of flavor, add a bay leaf while simmering. Feel free to adjust the vegetables or add cooked pasta or grains for a heartier soup.

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Nutrition

• Serving Size: 1 serving
• Calories: 280
• Sugar: 4g
• Sodium: 560mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 10g
• Protein: 12g
• Cholesterol: 0mg