Tuscan Bean Soup

 Tuscan Bean Soup is a wholesome and flavorful soup that is a nourishing option for a healthy meal. Ideal for both vegetarians and meat-lovers, this soup can be made with either vegetable or chicken broth.

Tuscan Bean Soup is easy to make and on the table in 30 minutes so it is a great option for busy weeknights. It is made with lots of ingredients that you may already have in your pantry and fridge. It is a hearty, comforting soup without loading in the calories that would be a good recipe for your weekly meal prep.

 If you like healthy and hearty plant based soups, check out Mediterranean Vegetable Soup, Quinoa Vegetable Soup,  Lentil Soup and Tomato Rice Soup.

You can also check out 12 Simple Vegan Soups.

If you would like to try  another Tuscan soup recipe check out Tuscan Sausage Soup which can be made with sweet Italian sausage or spicy sausage. You might also like Tuscan Gnocchi, Tuscan Chicken Baked Ziti and Creamy Tuscan Shrimp Fusilli.

SOME THINGS TO KNOW:FAQ’S

INGREDIENT TIPS:

• If using canned  Cannellini beans, look for low-sodium options and always rinse the beans before using them to remove excess salt and starch. For an even healthier option, you could use dry beans that have been soaked overnight and then cooked. Read 7 Tips for Making Your Best Pot of Dried Beans.
• Choose fresh and firm carrots and celery. The crunchiness adds texture to the soup.

SPECIAL EQUIPMENT NEEDED:

• Large Pot or Dutch Oven: This is essential for cooking the soup. A Dutch oven like Le Creuset is ideal because of its heavy bottom, which provides even heat distribution and prevents burning.
• Cutting Board: Needed for chopping vegetables like onions, garlic, carrots, and celery.
• Sharp Knife: A good quality chef’s knife will make chopping vegetables easier and more efficient.
• Can Opener: To open canned ingredients like cannellini beans and diced tomatoes.
• Wooden Spoon or Spatula: Useful for stirring the ingredients while sautéing and simmering to prevent sticking and ensure even cooking.
• Measuring Cups and Spoons: To accurately measure ingredients like olive oil, stock, and spices.
• Colander: If you choose to rinse the canned beans, a colander will be needed to drain them.
• Cheese Grater: If you’re using a block of Parmesan cheese, you’ll need a grater to add freshly grated cheese on top of the soup.
• Ladle: For serving the soup.

SUBSTITUTIONS:

•  If you do not have olive oil, you can use other vegetable oils like canola or sunflower oil.
• Red onions, shallots, or white onions can be substituted if yellow onions are not available.
• If you you don’t have fresh garlic, garlic powder can be used as a substitute. Use ½ teaspoon of garlic powder for every clove of garlic.
• If you don’t have carrots or celery, you can use other vegetables like bell peppers, zucchini, or leeks. These will change the flavor profile slightly but still contribute to a hearty soup.
• Great substitutes for cannellini beans include other white beans like Great Northern beans or navy beans. White kidney beans or chickpeas can also work in a pinch, although they will alter the texture and flavor slightly.
• Fresh ripe tomatoes can be used when in season in place of the canned diced tomatoes. If you prefer a soup with less tomato chunks, tomato sauce or puree can be an alternative.
• If you do not have dried oregano substitute Italian seasoning or other dried herbs like thyme or basil can also be used. You could also used fresh herbs in the soup. Fresh rosemary or fresh thyme would make good additions.
• Baby kale, Swiss chard, or arugula can be good substitutes for spinach.
• For less heat, you can omit the crushed red pepper or use black pepper.

HOW TO STORE TUSCAN BEAN SOUP:

• You can store the soup in the refrigerator. It will typically keep well for up to 3-4 days. Allow the soup to cool to room temperature before storing it. Transfer the soup into an airtight container.
• Tuscan Bean Soup can be frozen for up to 2-3 months. Allow the soup to cool to room temperature before freezing. Use freezer-safe containers or bags. Leave a little space at the top of containers as the soup will expand when frozen.
• For the best results, thaw the soup in the refrigerator overnight

Add the olive oil to a large stockpot and set the heat to medium low. Add the onions. garlic, carrots and celery. Cook for 1-2 minutes, stirring occasionally until they are slightly softened.

Add the beans, tomatoes, stock, oregano and crushed red pepper to the pot. Raise the heat to medium-high heat to bring the soup to a boil. Lower the heat down to low and simmer for 15 minutes.

Add the spinach and stir until it is wilted.

Tuscan Bean Soup

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Serves: 4 servings Prep Time: 10 minutes Cooking Time: 20 minutes

Ingredients

• 1 tablespoon extra virgin olive oil
• ½ cup chopped yellow onion
• 2 cloves garlic, minced
• 2 large carrots, peeled and sliced
• 2 stalks celery, diced
• 15 ounce can Cannellini beans
• 15 ounce can diced tomatoes
• 4 cups vegetable broth or chicken broth
• 1 teaspoon dried oregano
• ¼ teaspoon crushed red pepper flakes
• 2 cups baby spinach
• ½ cup parmesan cheese for serving (optional)

Instructions

Add the olive oil to a large stockpot and set the heat to medium low.

Add the onions. garlic, carrots and celery. Cook for 1-2 minutes, stirring occasionally until they are slightly softened.

Add the beans, tomatoes, stock, oregano and crushed red pepper to the pot. Raise the heat to medium-high heat to bring the soup to a boil. Lower the heat down to low and simmer for 15 minutes.

Add the spinach and stir until it is wilted.

Ladle soup into large shallow soup bowls or for a smaller serving cups of soup.

Serve with the parmesan cheese on the side and some crusty bread.

Tuscan Bean Soup was last modified: January 1st, 2024 by Sue O'Connell