Tuscan White Bean Soup 🥣✨

OUSSA


 

Step 1: Sauté the Aromatics

  1. In a large pot, heat the olive oil over medium heat.
  2. Add the onion, carrots, and celery. Sauté for 5–7 minutes, stirring occasionally, until softened.
  3. Stir in the garlic and cook for an additional 1 minute, until fragrant.

Step 2: Build the Broth

  1. Add the diced tomatoes (with juices), vegetable broth, thyme, rosemary, oregano, and red pepper flakes.
  2. Bring the mixture to a gentle boil, then reduce the heat to a simmer.

Step 3: Add the Beans and Kale

  1. Stir in the white beans and kale.
  2. Simmer for 10–15 minutes, until the kale is wilted and tender.

Step 4: Enhance the Flavor

  1. Taste the soup and adjust seasoning with salt and black pepper.
  2. Stir in the Parmesan cheese and balsamic vinegar, if using, for added depth.

Step 5: Serve

  1. Ladle the soup into bowls.
  2. Drizzle with olive oil and serve with crusty bread or garlic toast for dipping.

Why You’ll Love This Recipe

  • Hearty and Healthy: Packed with protein-rich beans and nutrient-dense vegetables.
  • Easy to Make: Comes together in under 45 minutes.
  • Customizable: Add sausage, pancetta, or extra veggies for variety.

Pro Tips for Success

  1. Creamy Option: Blend a portion of the soup for a creamier texture while keeping some beans whole.
  2. Fresh Herbs: If available, substitute dried herbs with fresh thyme or rosemary for an even more vibrant flavor.
  3. Storage: Store leftovers in an airtight container in the fridge for up to 4 days.

Freezing Instructions

  • Freeze: Let the soup cool completely, then freeze in airtight containers for up to 3 months.
  • Reheat: Warm on the stovetop or in the microwave, adding a splash of broth if needed.

This Tuscan White Bean Soup is a warm, satisfying dish that’s perfect for any time of year. Serve it as a main course or a starter—either way, it’s a recipe you’ll want to make again and again! 🥣✨🍞

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