Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. It should entice the reader and set the tone for the dish. This Tuscan white bean soup is a delightful blend of creamy beans, aromatic herbs, and a touch of Mediterranean flair. It’s not only comforting but also nourishing, making it an ideal choice for a cozy dinner. Whether you’re looking for a simple weeknight meal or a dish to impress guests, this soup delivers on flavor and heartiness.
Ingredients
– 2 cups cooked white beans (cannellini or navy beans)
– 1 onion, chopped
– 2 cloves garlic, minced
– 2 carrots, diced
– 2 celery stalks, diced
– 4 cups vegetable broth
– 1 can diced tomatoes
– 1 tsp dried thyme
– 1 tsp rosemary
– Salt and pepper to taste
– Olive oil for sautéing
Servings and Cooking Time
This recipe makes 4 servings. Preparation time is approximately 15 minutes, and cooking time is about 30 minutes.
Nutritional Value
Per serving (1 cup): 200 calories, 9g protein, 2g fat, 34g carbohydrates, 10g fiber. This nutritional value is based on one serving.
Step-by-Step Cooking Process
1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and sauté until translucent.
3. Stir in minced garlic and cook until fragrant.
4. Add diced carrots and celery; sauté for 5 minutes.
5. Pour in vegetable broth and bring to a boil.
6. Add cooked white beans and diced tomatoes.
7. Stir in thyme, rosemary, salt, and pepper.
8. Reduce heat and let simmer for 20 minutes.
9. Use an immersion blender for desired creaminess.
10. Taste and adjust seasonings before serving.
Alternative Ingredients
You can substitute white beans with chickpeas or lentils for a different texture. Additionally, vegetable broth can be replaced with chicken broth for a non-vegetarian option. Fresh herbs can also be used instead of dried for more vibrant flavor.
Serving and Pairings
Serve this soup with a slice of crusty bread or a side salad for a complete meal. It pairs wonderfully with a light white wine or a refreshing iced tea.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The soup can be reheated on the stove over low heat. It can also be frozen for up to 3 months; just ensure to leave some space in the container for expansion.
Cooking Mistakes
- Overcooking the beans can lead to mushiness.
- Not seasoning adequately can result in bland soup.
- Skipping the sautéing step can reduce flavor depth.
- Using too much liquid can make the soup thin.
- Not letting it simmer long enough can affect flavor development.
Helpful Tips
- Use fresh herbs for a brighter flavor.
- Adjust the thickness to your preference by adding more broth or pureeing more beans.
- Top with crispy prosciutto or bacon for added texture.
- Garnish with fresh parsley just before serving.
FAQs
Can I use dried beans instead of canned?
Yes, you can use dried beans. Just soak them overnight and cook them before adding to the soup. Adjust the cooking time accordingly.
Is this soup vegan?
Yes, this Tuscan white bean soup is vegan as it contains only plant-based ingredients.
How can I make this soup spicier?
You can add red pepper flakes or diced jalapeños to introduce some heat.
Can I add meat to the soup?
Absolutely! Chopped sausage or shredded chicken can be added for a heartier version.
What can I use instead of vegetable broth?
You can use chicken broth or even water with added seasonings as a substitute.
Conclusion
Tuscan white bean soup is a comforting and versatile dish that showcases the beauty of simple ingredients. Its hearty nature makes it perfect for family meals or gatherings, and with easy adjustments, it can cater to various tastes. Enjoy this nutritious bowl of goodness that warms the body and soul.
Tuscan White Bean Soup
Ingredients
- 2 cups cooked white beans cannellini or navy beans
- 1 onion chopped
- 2 cloves garlic minced
- 2 carrots diced
- 2 celery stalks diced
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 tsp dried thyme
- 1 tsp rosemary
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent.
- Stir in minced garlic and cook until fragrant.
- Add diced carrots and celery; sauté for 5 minutes.
- Pour in vegetable broth and bring to a boil.
- Add cooked white beans and diced tomatoes.
- Stir in thyme, rosemary, salt, and pepper.
- Reduce heat and let simmer for 20 minutes.
- Use an immersion blender for desired creaminess.
- Taste and adjust seasonings before serving.