Tuscan White Bean Soup

Name: White Bean Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Italian
Ingredients: 2 cans of cannellini white beans; 1 diced onion; 1 diced celery stick; 1 peeled and diced large carrot; 1-2 clove of minced garlic; 2 peeled and diced potato; 1 tablespoon of olive oil; 1 tablespoon of tomato paste; 1/3 cup of white wine; 1 sprig of rosemary; 2 cups of vegetable broth; 1 teaspoon of salt; 1/2 teaspoon of black pepper; 1/2 teaspoon of paprika; 1 cup of spinach

This Tuscan White Bean Soup is the perfect dish for winter days. This delicious and hearty soup will become one of your favorites.

Italian Cuisine

February 15, 2022

Difficulty Easy

Servings 4 people

Preparation 20 mins

Cooking 30 mins

Total 50 mins

Recipe Contents

Ingredients Directions Nutrition Equipments Tips

Ingredients

1 diced onion
1 diced celery stick
1 peeled and diced large carrot
1-2 clove of minced garlic
2 peeled and diced potato
1 tablespoon of olive oil
1 tablespoon of tomato paste
1/3 cup of white wine
1 sprig of rosemary
2 cups of vegetable broth
1 teaspoon of salt
1/2 teaspoon of black pepper
1/2 teaspoon of paprika
1 cup of spinach
2 cans of cannellini white beans

Directions

In a large saucepan over medium heat, warm the olive oil. Add the diced onion, carrot, and celery once the oil is shimmering.
Stir the ingredients for about 5 minutes, until the onion is soft and translucent.
Combine the garlic, beans, tomato paste, potatoes, rosemary and paprika in a large mixing bowl. Cook for 1 minute, and stir often.
Add the wine, stir well, and boil for another minute or until it has evaporated.
Then add the frozen spinach, vegetable broth, and a generous amount of salt and pepper. Raise the heat to high and bring the mixture to a boil, then cover and simmer for 15 minutes on low heat.
When the potatoes are tender and the soup is thick and creamy, remove the rosemary sprig from the saucepan.
Season with salt and pepper to taste. Depending on your personal tastes, you can add extra salt and veggie broth.
Divide among serving bowls, drizzle with olive oil or extra virgin olive oil, and season with freshly ground black pepper to taste.
Serve with crusty whole grain bread and freshly grated parmesan cheese.

Nutrition Facts

Serving Size 1 White Bean Soup

Serves 4

Amount Per Serving

Calories350

% Daily Value*

Protein 19 g38%

Total Fat 5 g6.4%

Sodium 160 mg7%

Potassium 1593 mg33.9%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Tips

If the soup is too thick for you, thin it up with a little water. If you like a creamier soup, add more heavy cream, milk.
Allow the beans and broth to cook together. Because the tinned beans are already cooked, it may seem that adding them to the soup until the very end is superfluous. They do, however, absorb all of the flavors of the soup and soften to give it a creaminess. As a result, be sure to include them when the broth is added.
While the soup is simmering, keep stirring it. Because canned white beans are so soft, they naturally thicken the soup. It helps to break down the beans a little more if you stir the soup and gently crush them with a wooden spoon every now and then.
These pulses don't need to be soaked. Salt is added to the beans at the end of the cooking time, which makes them soft and mushy.
To guarantee that your white beans are free of contaminants, always rinse and separate them.
If you want to add more flavor to this soup, try adding zucchini, mushrooms, tomatoes, and rosemary.
Water may be added to modify the soup's consistency.
Navy, cannellini, great northern, and white kidney beans can all be used dry.

Rate This Recipe

Tuscan Bean Soup, also known as Ribollita, is traditional all over Italy. This simple bean soup is excellent, if you're looking for a hearty meal that's high in protein, fiber, and veggies. In 20 minutes, you can have a nutritious and tasty midweek family meal with this simple and budget-friendly white bean soup. It's gluten-free, vegan, and protein-packed.

Equipment for this recipe

Measuring Cup

Cutting Board

Large Strainer

Saucepan

Wooden Spoon

Chef Knife

What Type of White Beans Can Be Used?

Although white beans come in four types, cannellini beans are the most often used in white bean soup. Although there are minor distinctions between each kind of white bean, such as taste and size, you may use them interchangeably. Try a different kind of bean if you don't have cannellini beans on hand. The types of beans you can use in making white bean soup are:

Cannellini Beans: They are the biggest white beans, often known as white kidney beans. They have a meaty texture and a nutty, earthy taste. They keep their form and texture nicely when cooked, making them ideal for soups and stews!
Navy Beans: They are smaller than Cannellini and Great Northern beans and are sometimes known as pea beans. They have a mild taste and cook up to be pleasantly creamy, making them ideal for mashing and thickening soups!
The Great Northern Beans: They are bigger than cannellini beans. They have a solid body and a pleasant, nutty taste. They're typically used in French cassoulets, but they're also good in soup.
Baby Lima Beans: Also known as butter beans, baby lima beans are petite and have a creamy, buttery feel. They are starchier than other white bean varieties, making them an excellent thickening alternative for soups.

Can You Use Dried White Beans In This Soup?

Yes, dried beans can be used, but they must be pre-cooked and added to the soup. Dry white beans are a great source of fiber and low-fat protein.

What To Serve with White Bean Soup?

This White bean soup goes well with classic salads like the Caprese Salad or the Mediterranean Tortellini Salad. Soup and bread go very well together. Try Garlic Parmesan Breadsticks or Rosemary and Garlic Bread with this recipe. Alternatively, add some croutons to your soup!

Here are our delicious recipes that you can serve with White Bean Soup:

How To Store White Bean Soup?

Leftover soup should be stored in an airtight container. It will last about 4-5 days in the refrigerator. This soup can also be frozen for up to three months. Store in individual packages to thaw easily. Refrigerate overnight before reheating in the microwave until well warmed up. Alternatively, take it straight out of the freezer and microwave it until well warmed up.

Recipe byPetite Gourmets