Creamy Tuscan White Bean Soup
A wholesome and hearty soup brimming with soft cannellini beans and aromatic vegetables, all enveloped in a luscious, creamy broth. Prepared in a single pot and ready in less than half an hour, this dish offers comfort and simplicity in every spoonful.
Ingredients
- 4 ounces kale or baby spinach
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 3 cups vegetable broth*
- 1/4 cup olive oil
- 1 teaspoon red pepper flakes
- 1 teaspoon Italian seasoning
- 3 stalks celery diced
- 2 large carrots chopped
- 3 shallots chopped
- 17 oz cannellini beans canned, drained, and rinsed
- 1 tablespoon tomato paste
- 4 cloves garlic minced
Instructions
- Warm the olive oil in a large pot set over medium-high heat. Add chopped shallots and minced garlic, sautéing for about 3 minutes until softened and fragrant.
- Introduce the diced celery and chopped carrots to the pot, cooking until the vegetables begin to soften.
- Stir in the tomato paste swiftly, then incorporate the cannellini beans, vegetable broth, salt, pepper, Italian seasoning, and red pepper flakes. Bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and allow it to simmer gently for 10 to 15 minutes.
- Using an immersion blender, carefully puree approximately half of the soup directly in the pot to achieve a creamier consistency while retaining some texture.
- Stir in the kale or baby spinach and continue cooking for a few minutes until the greens are wilted and tender.
- Mix thoroughly, take the pot off the heat, and serve the soup hot in individual bowls.
Notes
*Up to 5 cups of vegetable broth may be used if a thinner consistency is desired.
To store, keep the soup in an airtight container in the refrigerator for up to one week.
For freezing, let the soup cool completely and transfer to a freezer-safe container. Store for up to six months.
To reheat, use the microwave in 30-second intervals or warm on the stovetop over medium heat, stirring frequently.
To store, keep the soup in an airtight container in the refrigerator for up to one week.
For freezing, let the soup cool completely and transfer to a freezer-safe container. Store for up to six months.
To reheat, use the microwave in 30-second intervals or warm on the stovetop over medium heat, stirring frequently.