Dreamy Creamy Tuscan White Bean Soup
Experience the comforting elegance of this Tuscan white bean soup, a culinary hug in a bowl. This recipe transforms humble ingredients into a luxurious, velvety meal without any heavy cream, relying on a clever blending technique to create its signature rich texture. It's a hearty, wholesome, and deeply satisfying one-pot dish.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Chef's knife
- Cutting board
- Wooden spoon or spatula
- Immersion blender or standard blender
- Measuring cups and spoons
- Ladle
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 large yellow onion, finely chopped
- 2 medium carrots, finely chopped
- 2 celery ribs, finely chopped
- 4-5 cloves garlic, minced
- 1 large sprig fresh rosemary
- 3-4 sprigs fresh thyme
- 1 teaspoon dried oregano
- Three 15-ounce cans cannellini beans, rinsed and drained
- 6 cups low-sodium vegetable broth
- 1 piece Parmesan rind optional
- 1 bunch Lacinato kale, stems removed and leaves roughly chopped
- Salt and freshly cracked black pepper, to taste
Instructions
- Build the Flavor Base: In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, carrots, and celery (soffritto). Season with a generous pinch of salt and pepper and cook, stirring occasionally, for 8-10 minutes until very soft and translucent.
- Awaken the Aromatics: Add the minced garlic, dried oregano, and the whole sprigs of rosemary and thyme. Cook for another 1-2 minutes, stirring constantly, until fragrant. Be careful not to let the garlic burn.
- Simmer and Soften: Pour in the vegetable broth, scraping up any browned bits from the bottom of the pot. Add the rinsed cannellini beans and the Parmesan rind (if using). Bring to a boil, then reduce heat to low, cover, and simmer for at least 20 minutes to meld the flavors.
- Create the Creaminess: Carefully remove and discard the rosemary and thyme sprigs. Remove the Parmesan rind and set it aside. Using an immersion blender, blend about one-third of the soup directly in the pot until smooth. Alternatively, ladle about 3 cups of soup into a standard blender, blend until creamy (venting the lid), and pour back into the pot.
- Wilt the Greens: Return the Parmesan rind to the pot. Stir in the chopped kale by the handful, allowing it to wilt slightly before adding more. Simmer for another 5-10 minutes, until the kale is tender but still vibrant.
- Final Touches and Seasoning: Remove the pot from the heat. Remove and discard the Parmesan rind. Taste the soup and adjust seasoning with salt and freshly cracked black pepper until the flavors are vibrant. Serve hot, drizzled with extra-virgin olive oil and topped with freshly grated Parmesan cheese.
Notes
Variations & Substitutions:
- Beans: Great Northern or navy beans can be used instead of cannellini.
- Greens: Swiss chard or spinach are great substitutes for kale. Add spinach at the very end as it wilts instantly.
- Herbs: If you don't have fresh herbs, use 1 teaspoon of dried for every 1 tablespoon of fresh.
- Broth: Chicken broth can be used for a non-vegetarian version.
- Make it Vegan: Simply omit the Parmesan rind. To add umami, consider a teaspoon of miso paste. Level Up Your Soup:
- Add Meat: Brown pancetta or cooked, crumbled Italian sausage with the onions for a heartier soup.
- Add Brightness: A generous squeeze of fresh lemon juice stirred in at the end brightens all the flavors.
- Add Heat: A pinch of red pepper flakes added with the garlic provides a gentle warmth.
- Gourmet Topping: Top with gremolata (finely chopped parsley, garlic, and lemon zest) for a fresh contrast. Serving Suggestions:
- Serve with crusty bread like sourdough or ciabatta for dipping.
- Finish each bowl with a drizzle of high-quality extra-virgin olive oil and freshly grated Parmesan cheese.
- Pair with a simple side salad with a lemon vinaigrette to round out the meal.
- Beans: Great Northern or navy beans can be used instead of cannellini.
- Greens: Swiss chard or spinach are great substitutes for kale. Add spinach at the very end as it wilts instantly.
- Herbs: If you don't have fresh herbs, use 1 teaspoon of dried for every 1 tablespoon of fresh.
- Broth: Chicken broth can be used for a non-vegetarian version.
- Make it Vegan: Simply omit the Parmesan rind. To add umami, consider a teaspoon of miso paste. Level Up Your Soup:
- Add Meat: Brown pancetta or cooked, crumbled Italian sausage with the onions for a heartier soup.
- Add Brightness: A generous squeeze of fresh lemon juice stirred in at the end brightens all the flavors.
- Add Heat: A pinch of red pepper flakes added with the garlic provides a gentle warmth.
- Gourmet Topping: Top with gremolata (finely chopped parsley, garlic, and lemon zest) for a fresh contrast. Serving Suggestions:
- Serve with crusty bread like sourdough or ciabatta for dipping.
- Finish each bowl with a drizzle of high-quality extra-virgin olive oil and freshly grated Parmesan cheese.
- Pair with a simple side salad with a lemon vinaigrette to round out the meal.