Tuscan White Bean Soup: A Hearty and Comforting Classic

Tuscan White Bean Soup, also known as "Zuppa di Fagioli," is a beloved Italian classic with rustic charm. Originating from the Tuscany region, this hearty soup combines creamy cannellini beans, aromatic herbs, and fresh vegetables for a dish that’s both nourishing and full of rich, comforting flavors. Traditionally, this soup is enjoyed with crusty bread and a drizzle of good olive oil, making it perfect for chilly days or whenever you crave a warm, wholesome meal. Below, you’ll find an easy-to-follow recipe so you can make this delicious soup right at home!




Why You'll Love Tuscan White Bean Soup

Packed with Protein: 

Cannellini beans are protein-rich, making this soup hearty and filling.

Simple Ingredients: 

Made with pantry staples and fresh vegetables, this recipe is affordable and accessible.

Flexible and Customizable: 

You can add ingredients like kale, sausage, or parmesan for extra flavor.

Perfect for Meal Prep: 

The flavors deepen with time, so it tastes even better as leftovers!


Tuscan White Bean Soup Recipe

Ingredients

1 tbsp olive oil
1 medium onion, finely chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 tsp dried rosemary (or fresh rosemary, chopped)
1 tsp dried thyme
1/4 tsp crushed red pepper flakes (optional, for a bit of heat)
2 cans (15 oz each) cannellini beans, drained and rinsed
4 cups vegetable broth
1 can (14.5 oz) diced tomatoes, with juice
1 bay leaf
Salt and black pepper, to taste
1 cup fresh spinach or kale, roughly chopped
Fresh parsley, chopped, for garnish
Parmesan cheese, grated, for garnish (optional)
Crusty bread, for serving


Instructions

Prepare the Vegetables:

Heat the olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.


Add the Aromatics:

Stir in the minced garlic, rosemary, thyme, and crushed red pepper flakes. Sauté for 1-2 minutes until the garlic is fragrant.


Add Beans and Broth:

Add the cannellini beans, vegetable broth, diced tomatoes (with juice), and bay leaf to the pot. Stir to combine, then season with salt and black pepper to taste.


Simmer the Soup:

Bring the soup to a boil, then reduce the heat to low. Let it simmer for 20-25 minutes, allowing the flavors to meld together.


Add Greens:

Stir in the fresh spinach or kale and let it wilt in the hot soup, about 2-3 minutes.


Taste and Serve:

Remove the bay leaf. Taste and adjust seasonings if needed. Ladle the soup into bowls, garnish with fresh parsley, grated Parmesan (if using), and a drizzle of olive oil. Serve with crusty bread on the side.

Tips for the Perfect Tuscan White Bean SoupUse Fresh Herbs: 

Fresh rosemary and thyme add a wonderful fragrance to the soup. If you have fresh herbs, use them instead of dried for a deeper flavor.

For a Creamier Soup: 

Blend a portion of the soup with an immersion blender to make it creamier without adding cream.

Add Extra Protein: 

If you prefer meat, you can add Italian sausage or pancetta for a rich, smoky flavor.

Storage: 

This soup stores well in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.


Nutritional Information (Per Serving)

Calories: 220
Protein: 8g
Carbohydrates: 32g
Fat: 6g
Fiber: 9g


Enjoy the Essence of Tuscany!

This Tuscan White Bean Soup brings the essence of Italy straight to your kitchen. Whether you’re enjoying a cozy night in or feeding a family, this comforting soup is a perfect choice.

Post a Comment

0 Comments