Tuscan White Bean Soup
This Tuscan White Bean Soup captures the essence of Italian cooking with its robust flavors, simplicity, and wholesome ingredients. It's a comforting, nutritious meal that's easy to prepare and perfect for any occasion, from casual weeknights to elegant gatherings. Enjoy this soul-warming soup on its own or with a piece of gluten-free bread for a fulfilling experience.
Ingredients
- 3 15- ounce cans cannellini beans
- 1 yellow onion finely
- 4 cloves garlic
- 2 tbsp olive oil
- 2 large carrots
- 1 stalk celery
- ⅓ cup white wine
- 2 cups chopped kale stems removed
- 2 ½ cups vegetable or chicken broth
- 1 tbsp tomato paste
- 1 tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes
- ¼ tsp Italian seasoning
- 2 bay leaves
- 1 tsp dried thyme
- ½ tsp dried oregano
Instructions
- Initiate with Onion: Begin by heating 2 tablespoons of olive oil in a large pot or Dutch oven on medium heat. Add 1 finely chopped yellow onion, sautéing until it begins to slightly brown.
- Vegetable Addition: To the pot, add 4 cloves of minced garlic, 2 large carrots that have been peeled and chopped, and 1 diced stalk of celery. Continue to sauté for about 10 minutes, allowing the vegetables to soften and brown a bit, which is key for flavor development.
- Wine Deglazing: Pour in ⅓ cup of white wine, such as Pinot Grigio, letting it cook off until most of the liquid has evaporated, which should take around 5-7 minutes.
- Combine Soup Ingredients: Add to the pot 3 cans of drained and rinsed cannellini beans, between 2 ½ to 4 cups of vegetable or chicken broth (start with 2 1/2 cups and adjust as needed), 1 tablespoon of tomato paste, 1 teaspoon of salt, ¼ teaspoon each of black pepper and red pepper flakes (optional), ¼ teaspoon of Italian seasoning, 2 bay leaves, 1 teaspoon of dried thyme, and ½ teaspoon of dried oregano. Stir thoroughly to mix.
- Simmer to Merge Flavors: Bring the entire mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes.
- Blend for Creaminess: After removing the bay leaves, carefully ladle about 2 1/2 to 3 cups of the soup into a blender and puree until smooth. Pour this back into the pot, stirring it in to combine. If the soup is thicker than desired, gradually add more broth until you reach the preferred consistency.
- Incorporate Kale: Stir in 2 cups of chopped kale, allowing it to simmer for a few additional minutes until the kale has wilted. Taste and adjust seasoning, possibly adding more salt, pepper, or a squeeze of lemon juice according to your preference.
- Ready to Serve: Serve the soup hot, complemented with a generous serving of shaved parmesan cheese on top and, if desired, a side of hearty, gluten-free bread.