Tuscan Soup

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🌿 Tuscan Soup (Tuscan White Bean & Kale Soup)

🥣 Description

Tuscan Soup is a hearty, rustic Italian soup inspired by the countryside of Tuscany. It features creamy white beans, aromatic vegetables, garlic, herbs, and leafy greens like kale. The soup is comforting yet nourishing, naturally thickened by partially mashed beans, and perfect for chilly days or light dinners. It can be made vegetarian or enhanced with sausage or chicken for extra richness.

🧄 Ingredients

Base Ingredients

  • 2 tablespoons olive oil

  • 1 medium onion, finely chopped

  • 2 carrots, diced

  • 2 celery stalks, diced

  • 4 cloves garlic, minced

  • 1 teaspoon dried thyme

  • 1 teaspoon dried oregano

  • ½ teaspoon red pepper flakes (optional)

Beans & Liquids

  • 2 cans (15 oz each) cannellini beans, drained and rinsed

  • 4 cups vegetable broth (or chicken broth)

  • 1 cup water (or extra broth)

Greens & Finish

  • 2 cups chopped kale (or spinach)

  • ½ teaspoon salt (adjust to taste)

  • ½ teaspoon black pepper

  • 1 tablespoon lemon juice

  • ¼ cup grated Parmesan cheese (optional)

Optional Add-Ins

  • ½ cup heavy cream or coconut milk (for creamier soup)

  • ½ lb Italian sausage, cooked and crumbled

  • Fresh parsley or basil for garnish

👩‍🍳 Instructions

  1. Sauté Aromatics
    Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until softened.

  2. Add Garlic & Herbs
    Stir in garlic, thyme, oregano, and red pepper flakes. Cook for 30 seconds until fragrant.

  3. Add Beans & Broth
    Add cannellini beans, broth, and water. Bring to a gentle boil.

  4. Simmer
    Reduce heat and simmer for 15 minutes.

  5. Thicken the Soup
    Using an immersion blender, blend about ⅓ of the soup directly in the pot (or mash some beans with a spoon).

  6. Add Kale
    Stir in kale and simmer for 5 more minutes until tender.

  7. Finish & Season
    Add salt, pepper, lemon juice, and Parmesan. Adjust seasoning as needed.

  8. Serve Hot
    Garnish with herbs and extra olive oil if desired.

📝 Notes

  • Cannellini beans are traditional, but Great Northern beans work well.

  • Kale holds texture best, but spinach is a softer alternative.

  • Soup thickens naturally as it cools.

💡 Tips for Best Results

  • Use high-quality olive oil for authentic Tuscan flavor

  • Blend only part of the soup for a creamy yet chunky texture

  • Add Parmesan rind while simmering for extra depth

  • Let soup rest 10 minutes before serving for best flavor

🍽️ Servings

  • Serves: 4–6 people

  • Serving Size: ~1½ cups per serving

📊 Nutritional Information (Per Serving – Approx.)

  • Calories: 280 kcal

  • Protein: 12 g

  • Carbohydrates: 32 g

  • Fiber: 9 g

  • Fat: 12 g

  • Saturated Fat: 2 g

  • Sodium: 580 mg

(Values vary based on cream, cheese, or meat additions)

❤️ Health Benefits

  • High in fiber – supports digestion and gut health

  • Plant-based protein from beans

  • Rich in antioxidants from kale and garlic

  • Heart-healthy fats from olive oil

  • Naturally gluten-free and easily vegan

❓ Q & A

Q: Can I make Tuscan Soup vegan?
A: Yes! Use vegetable broth and skip Parmesan or use vegan cheese.

Q: Can I freeze this soup?
A: Yes, freeze for up to 3 months. Avoid adding cream before freezing.

Q: How can I make it more filling?
A: Add cooked pasta, potatoes, sausage, or shredded chicken.

Q: Can I use dried beans instead of canned?
A: Absolutely—use about 1½ cups cooked dried beans.

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