This Tuscan White Bean Soup tastes better than anything you have ever had to date! This dish is filled with herbs, garlic and beans, and all that good stuff you want during the cold season.
The Tuscan White Bean Soup is a vegetarian dish, and all comes together in one pot. Saving time in the kitchen.
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This is a recipe that is easily doubled so that you can freeze some for another day.
I prefer to serve this Hearty Tuscan White Bean Soup with some crusty type of bread. We prefer Sourdough or Rye that has been oven toasted.
Frequently Asked Questions:
How should I store the Hearty Tuscan White Bean Soup?
If you actually have any left after dinner, place the remainder into an airtight container and into the refrigerator for up to 5 days.
Can this Soup be frozen?
You can definitely make a double batch and freeze half if you want. Be sure it has cooled to room temperature, place it in a freezer safe container, label and date and place it in the freezer. It can remain there for 3 months.
Can this be made in advance?
This soup will actually benefit from sitting for 24 to 48 hours. The flavors from the ingredients will meld together and be more intense.
Are there any variations for this recipe?
All recipes can be varied. It depends mainly on what your family prefers. If Cannellini beans do not work for them use a different type of bean. Change up the seasonings or herbs.
What do you need to make Hearty Tuscan White Bean Soup
¼ cup Olive Oil
3 shallots, chopped fine
5 Garlic cloves, freshly minced
2 carrots sliced
2 sticks celery diced
1 tbsp Tomato Paste
2 tsp kosher salt
1 tsp Basil
1 tsp Oregano
1 tsp Parsley
1 tsp Thyme
1 tsp Red Pepper Flakes
½ tsp Black Pepper
2 cans, 30 oz Cannellini Beans, drained and rinsed
2 Bay leaves
4 cups Water
3 cups fresh Spinach
How to make Hearty Tuscan White Bean Soup
FIRST STEP:
In a large pot add the Olive Oil, shallots and Garlic. Partially cover the pot and allow the garlic and shallots to cook over medium heat for 5 minutes or until translucent
Add in the carrots and celery and cook for an additional 10 minutes. Stir this mixture off and on.
Once the mixture has decreased in volume, add in the Tomato Paste, salt, and spices.
Stir and let the spices “bloom” for 5 minutes, stirring occasionally.
SECOND STEP:
Add in the beans, Bay leaves and the water. Stir to combine. Cover partially, reduce the heat to a medium low and simmer for 20 minutes
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b)
THIRD STEP:
After 20 minutes, remove 1 cup of the soup and blend in a blender. Pour the blended mixture back into the pot and add the spinach. Stir to combine.
Continue to simmer until the Spinach has wilted.
Serve hot with toasted bread.
Enjoy!
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Hearty Tuscan White Bean Soup
Ingredients
- ¼ cup Olive Oil
- 3 shallots, chopped fine
- 5 Garlic cloves, freshly minced
- 2 carrots sliced
- 2 sticks celery diced
- 1 tbsp Tomato Paste
- 2 tsp kosher salt
- 1 tsp Basil
- 1 tsp Oregano
- 1 tsp Parsley
- 1 tsp Thyme
- 1 tsp Red Pepper Flakes
- ½ tsp Black Pepper
- 2 cans, 30 oz Cannellini Beans, drained and rinsed
- 2 Bay leaves
- 4 cups Water
- 3 cups fresh Spinach
Instructions
FIRST STEP:
In a large pot add the Olive Oil, shallots and Garlic. Partially cover the pot and allow the garlic and shallots to cook over medium heat for 5 minutes or until translucent
Add in the carrots and celery and cook for an additional 10 minutes. Stir this mixture off and on.
Once the mixture has decreased in volume, add in the Tomato Paste, salt, and spices.
Stir and let the spices “bloom” for 5 minutes, stirring occasionally.
SECOND STEP:
Add in the beans, Bay leaves and the water. Stir to combine. Cover partially, reduce the heat to a medium low and simmer for 20 minutes
THIRD STEP:
After 20 minutes, remove 1 cup of the soup and blend in a blender. Pour the blended mixture back into the pot and add the spinach. Stir to combine.
Continue to simmer until the Spinach has wilted.
Serve hot with toasted bread.
Enjoy!