What is comfort food? The kind that warms you from the inside out and makes you want to curl up on the couch with a good book. What’s a big bowl of Tuscan Bean Soup? Is minestrone’s cozy, rustic cousin, but even easier to throw together? Honestly, it’s faster than ordering takeout sometimes, and about a million times more satisfying. My grandmother’s recipe for potato soup has been a staple in my family for years. Isn’t it great to I always make a big batch on Sunday afternoons because it just gets better and better as the week goes on. What do you think of this one?
What is Tuscan Bean Soup?
What is Tuscan Bean Soup? ), vegetables, herbs, all simmered in a flavorful broth. What is essentially a celebration of simple, wholesome ingredients. The beauty of this dish lies in its simplicity. There aren’t any fancy techniques or hard to find ingredients. What are some of the best ways to let the natural flavors of beans and vegetables shine through. Originating, obviously, in Tuscany, this soup uses white beans – usually cannellini – as the star. What is the difference between vegetable broth and vegetable soup? What are some good ways to add bacon or pancetta to a dish? In this recipe, you skip the meat and let the vegetables do the talking. Is this a soup that feels both humble and incredibly satisfying?
Why you’ll love this recipe?
What are some good reasons to make Tuscan Bean Soup? First and foremost, the flavor is incredible. It’s earthy, savory, and just a little bit sweet from the vegetables. The herbs add a lovely aromatic touch, and the Parmesan rind (if you use one!) adds tastiness. ) adds a wonderful depth of flavor. What I love about this recipe, though, is how easy it is to make. Is it really foolproof to put everything in a pot and let it simmer? Is this a lifesaver on busy weekends? What are some of the most affordable ingredients to cook for a crowd? How do I get a good deal without breaking the And let’s not forget the versatility! What are some ways to customize this soup? Is it possible to make your own game? I’ve made recipes with kale, spinach, butternut squash – all delicious. If you’re a fan of other bean-based soups, like Pasta e Fagioli or even just simple black bean soup, you know what I mean. Are you absolutely going to fall in love with this? It’s similar in spirit but has a unique Tuscan flair that just irresistible.
How do I make Tuscan Bean Soup?
Quick Overview
What is the best Tuscan Bean Soup recipe? Start by sautéing some aromatic veggies like onion, carrots, and celery. After that, you’ll add in your beans, some diced tomatoes, broth, and herbs. After that, it’s just a matter of letting it simmer until the beans are tender and the flavors have merged. What a beautiful melding of What is the secret ingredient of Parmesan rind? What is the best umami flavor in soup? This method is special because it’s all about layering flavors and letting them develop slowly. Is it worth the extra time to simmer?
Ingredients
For the Base:
* 1 tablespoon olive oil
* 1 medium yellow onion, chopped
* 2 carrots, peeled and chopped
* 2 celery stalks, chopped
* 2 cloves garlic, minced
For the Soup:
* 6 cups vegetable broth (I prefer low-sodium)
* 1 (14.5 ounce) can diced tomatoes, undrained
* 1 teaspoon dried oregano
* 1/2 teaspoon dried thyme
* 1 bay leaf
* 1 Parmesan cheese rind (optional, but highly recommended) (It’s not a recipe)
* Salt and freshly ground black pepper, to taste
For the Beans:
* 1 pound dried cannellini beans, soaked overnight and drained (or 4 cans (15 ounces each) Cannellini beans, rinsed and drained)
*A note on beans: I usually use canned beans because it’s faster, but dried beans have a deeper, earthier flavor.
For Serving:
* Fresh parsley, chopped
* Olive oil, for drizzling
* Crusty bread, for serving
What are the steps to
Step 1: Sauté the Aromatics
Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, celery and cook until softened, about 5-7 minutes. What should I do if I stir in the garlic and cook for another minute until fragrant? How do you soften vegetables? I always add a pinch of salt here to help them sweat and release their natural sweetness.
Step 2: Add the Broth and Tomatoes
Pour in the vegetable broth and add the diced tomatoes (undrained). Bring the mixture to a simmer. How do you add undrained tomatoes to a soup? I’ve tried draining them before, and it just doesn’t taste the same!
Step 3: Season and Simmer
Stir in the oregano, thyme, bay leaf, and parmesan rind (if using). Season with salt and pepper to taste. Reduce the heat to low, cover, and simmer for at least 1 hour, or up to 2 hours. The longer it simmers, the more the flavors will meld together. I usually let mine simmer for at least 90 minutes. The aroma that fills the kitchen is incredible!
Step 4: Add the Beans
If using dried beans, add them to the pot now. If using canned beans, add them during the last 30 minutes of simmering. How do I stop a mushy pig from becoming too tangled up? I’ve made the mistake of adding canned beans too early, and they completely disintegrated. What can I learn from my experience?
Step 5: Adjust Consistency (Optional)
If you prefer a thicker soup, you can use an immersion blender to partially blend some of the soup. Be careful not to over-blend it – you still want some texture. I usually blend about a third of the soup to make it nice and creamy.
Step 6: Remove Bay Leaf and Parmesan Rind
Before serving, remove the bay leaf and Parmesan rind. The rind will have softened and released all its wonderful flavor into the soup. Discard both of these.
Step 7: Serve and Enjoy
How do I serve soup in a bowl? Serve with crusty bread for dipping. I always have a loaf of sourdough on hand for this purpose!
5. What to Serve It With
What should I serve it with?
Tuscan Bean Soup is delicious all on its own, but it’s even better with the right amount of veggies. What are What are some of my favorite ways to serve it: a bowl of water.
For Lunch:What is a good green salad with olive oil and vinaigrette? The acidity of the dressing cuts through the richness of beans.
For Dinner:Grilled cheese is my ultimate comfort food pairing. What’s so satisfying about dipping a sandwich in ice cream?
As an appetizer: WhatServe soup in small bowls or cups as a starter to eat with roasted vegetables. What is a good way to warm up your guests before your main course?
For a Crowd:Set up a soup bar with different toppings like croutons, shredded cheese, and pesto. What is the best way to customize a bowl?
In my family, we always serve this soup with a big hunk of Parmesan cheese. Is this a salty, savory drink?
6. Top Tips for Perfecting Your Tuscan Bean Soup
How do I make Tuscan Bean Soup?
Over the years, I’ve learned a few tricks that will help you make the best Tuscan Bean Soup possible. Here are my top tips:
Bean Soaking: If using dried beans, don’t skip the soaking step! It helps to soften the beans and reduce cooking time. I usually soak them overnight in cold water. You can also do a quick soak by boiling them for 2 minutes, then letting them sit for an hour.
Salt Timing: Don’t add salt until the beans are almost fully cooked. Adding salt too early can toughen the beans and prevent them from softening properly.
Herb Freshness: Use fresh herbs whenever possible. They add a brighter, more vibrant flavor to the soup. If using dried herbs, be sure to adjust the amount accordingly (usually about half the amount of fresh).
Parmesan Rind: Don’t throw away your Parmesan rinds! They’re a fantastic way to add depth of flavor to soups and stews. Just toss one in while the soup is simmering and remove it before serving.
Spice it up: I love adding a pinch of red pepper flakes to the soup for a little bit of heat. It adds a nice kick without being overpowering.
Lemon Love: A squeeze of fresh lemon juice at the end brightens up the flavors and adds a touch of acidity. I learned this trick from a friend who’s a professional chef, and it makes a world of difference!
The biggest lesson I learned was to be patient. The longer the soup simmers, the better it tastes. Don’t rush the process! I accidentally skipped soaking the beans once (total kitchen fail!), and the soup took forever to cook. It still tasted good, but it was definitely a reminder to follow the steps.
7. Storing and Reheating Tips
Storing and Reheating Tips
This Tuscan Bean Soup is perfect for making ahead of time. Here’s how to store and reheat it properly:
Room Temperature: I wouldn’t leave this out at room temperature for more than 2 hours. Bacteria loves warm, moist environments.
Refrigerator Storage: Store the cooled soup in an airtight container in the refrigerator for up to 3-4 days. The flavors will actually deepen and improve over time. I usually use glass containers with tight-fitting lids.
Freezer Instructions: For longer storage, freeze the soup in freezer-safe containers or bags for up to 2-3 months. Be sure to leave some headspace in the containers, as the soup will expand when frozen. I like to freeze it in individual portions for easy lunches.
Reheating: Reheat the soup on the stovetop over medium heat, stirring occasionally, until heated through. You can also microwave it in a microwave-safe bowl, stirring every minute, until hot. Add a splash of broth or water if the soup is too thick after reheating.
Freezing is a great option, but the texture of the beans might change slightly. They might become a little bit softer, but the flavor will still be amazing.
8. Frequently Asked Questions
Frequently Asked Questions
9. Final Thoughts
So there you have it – my family’s beloved Tuscan Bean Soup recipe. It’s a simple, comforting, and incredibly flavorful dish that’s perfect for any occasion. Whether you’re looking for a quick weeknight meal or a hearty soup to warm you up on a cold day, this recipe is sure to please. What makes it special? It’s the combination of simple ingredients, slow simmering, and a whole lot of love. If you enjoyed this recipe, be sure to check out my other soup recipes, like my creamy tomato soup or my hearty lentil soup. They’re all family favorites! Happy cooking, and I can’t wait to hear how yours turns out! Let me know in the comments below if you try it and what variations you made. I’d love to hear from you!
Tuscan Bean Soup Recipe
Ingredients
Main Ingredients
- 1 cup dried cannellini beans
- 2 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preparation Steps
- Rinse the beans and soak them in water for at least 6 hours or overnight.
- Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
- Stir in the garlic, oregano, salt, and pepper. Cook for 1 minute more.
- Add the drained beans and vegetable broth. Bring to a boil, then reduce heat and simmer for 45 minutes, or until the beans are tender.
