How do I prevent the beans from being too mushy?

Add the beans after you've softened the vegetables. Simmer the beans gently over low to medium heat rather than boiling vigorously. This will help prevent them from becoming overly mushy.

Can I add pasta or grains to the soup?

Absolutely! Adding cooked pasta, quinoa, rice, or even farro can make the soup heartier and more filling.

How to use dry beans instead of canned beans

Using dry beans instead of canned beans is a great option. Here's how to incorporate dry beans into the recipe: Soaking the Beans: Rinse the dry white beans and soak them in water overnight or for at least 8 hours. This helps to rehydrate the beans and reduce their cooking time. Cooking the Beans: After soaking, drain and rinse the beans. Place them in a pot, cover them with water, and bring them to a boil. Reduce the heat to a simmer and cook for about 1 to 1.5 hours or until the beans are tender. Cooking times can vary, so taste a bean for doneness. Incorporating into the Recipe: Once your cooked beans are ready, proceed with the recipe as outlined, adding the cooked beans when the recipe indicates adding canned beans. Remember that using dry beans requires more planning and preparation but can add a deeper flavor and texture to your Tuscan White Bean Soup .

Tuscan White Bean Soup Recipe (Hearty Italian)

Name: Tuscan White Bean Soup Recipe (Hearty Italian)
Prep time: 10 min
Cook time: PT-472663H5M4S
Total time: 40 min
Cuisine: Italian
Ingredients: 2 cans (15 oz each) white beans (cannellini beans or great Northern beans), drained and rinsed; 3 tablespoons extra virgin olive oil; 1 onion, chopped; 1 small shallot, chopped; 2 large carrots, peeled and chopped; 2 celery stalks, chopped; 2 cloves garlic, minced; 1 teaspoon dried rosemary; 1 teaspoon dried thyme; 1/2 teaspoon dried oregano; 2 bay leaves; 6 cups vegetable or chicken broth; 2 cups fresh spinach or kale, chopped; Salt and black pepper to taste; Red Pepper flakes for serving; Grated Parmesan cheese (optional, for serving)

Ingredients

Units Scale

2 cans (15 oz each) white beans (cannellini beans or great Northern beans), drained and rinsed
3 tablespoons extra virgin olive oil
1 onion, chopped
1 small shallot, chopped
2 large carrots, peeled and chopped
2 celery stalks, chopped
2 cloves garlic, minced
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/2 teaspoon dried oregano
2 bay leaves
6 cups vegetable or chicken broth
2 cups fresh spinach or kale, chopped
Salt and black pepper to taste
Red Pepper flakes for serving
Grated Parmesan cheese (optional, for serving)

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Instructions

Sauté Aromatics: Heat the olive oil over medium heat in a large pot, soup pot, or dutch oven pot. Add the chopped onion, shallot, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables start to soften.
Add Garlic and Herbs: Add the minced garlic, dried rosemary, dried thyme, and bay leaf to the pot. Cook for an additional 1-2 minutes until the garlic becomes fragrant.
Add Beans and Broth: Add the drained and rinsed white beans to the pot. Pour in the vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 20 minutes to allow the flavors to meld.
Blend a Portion of the Soup: Carefully transfer 2 cups of the soup to a high-speed blender (careful not to get the bay leaf). Blend until smooth and creamy.
Combine Blended and Whole Soup: Pour the blended soup back into the pot with the remaining soup. Stir to combine, creating a creamy base while maintaining some texture from the whole beans and vegetables.
Season and Add Greens: Remove the bay leaf and season the soup with salt and black pepper to taste. Add the chopped fresh spinach or kale to the pot. Let it simmer for an additional 5-10 minutes until the greens are wilted and tender.
Serve: Ladle the big pot of creamy Tuscan White Bean Soup into bowls. If desired, sprinkle grated parmigiano cheese and red pepper flakes on top for added flavor.
Serve the soup with crusty bread, and enjoy!

Author: Elena Davis
Prep Time: 10 min
Cook Time: 30-35 minutes
Category: Savory
Method: Italian
Cuisine: Italian

Keywords: soup. tuscan soup. white bean soup. hearty soup, vegetarian soup recipe