Tuscan White Bean Soup
Made with cannellini beans, vegetables, herbs, and sometimes pancetta, it offers a rich and hearty flavor. This rustic soup is known for its creamy texture and is often served with crusty bread, making it a satisfying and wholesome meal.
Equipment
- Large pot or Dutch oven
- Wooden spoon or ladle
- Knife and cutting board.
- Can opener
- Immersion blender or countertop blender
Ingredients
- 2 cups dried cannellini beans
- 6 cups vegetable or chicken broth
- 1 medium onion
- 3 garlic cloves
- 2 carrots, diced
- 2 celery stalks, diced
- 1 sprig of fresh rosemary
- 1 sprig of fresh thyme
- 1 bay leaf
- 1 can (14 ounces) diced tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon olive oil
- Salt and pepper
- Grated Parmesan cheese, for serving
Instructions
Step 1: Soak and Cook the Cannellini Beans
- Rinse 2 cups of dried cannellini beans under cold water, removing any debris. Cover the beans in a large pot or Dutch oven with water. Let them soak overnight or for at least 8 hours.
- After soaking, drain and rinse the beans again. Return them to the pot and add enough water to cover them by about 2 inches. Bring the water to a boil over medium-high heat.
- Reduce the heat to low and simmer the partially covered beans for about 1 to 1.5 hours or until they are tender.
- Stir occasionally and skim off any foam that forms on the surface. Once cooked, drain the beans and set them aside.
Step 2: Sauté the Aromatics and Vegetables
- Heat 1 tablespoon of olive oil in the same pot over medium heat. Add 1 medium onion, 3 cloves of garlic, 2 diced carrots, and 2 diced celery stalks. Sauté for about 5 minutes or until the vegetables start to soften.
Step 3: Add Herbs, Tomatoes, and Tomato Paste
- Tie together 1 sprig of fresh rosemary, 1 sprig of fresh thyme, and 1 bay leaf with kitchen twine, creating a bouquet garni.
- Add the bouquet garni to the pot. Stir in 1 can of diced tomatoes and 2 tablespoons of tomato paste. Cook for an additional 2 minutes, allowing the flavors to meld together.
Step 4: Simmer the Soup
- Return the cooked cannellini beans to the pot with the sautéed vegetables and tomato mixture. Pour in 6 cups of vegetable or chicken broth. Season with salt and pepper to taste.
- Bring the soup to a boil, then reduce the heat to low. Cover the pot and simmer the soup for about 20-25 minutes, allowing the flavors to meld together. Stir occasionally.
Step 5: Adjust the Consistency (Optional)
- If you prefer a smoother consistency, you can use an immersion blender or transfer a portion of the soup to a countertop blender. Blend until you reach your desired texture.
- Be careful when blending hot liquids. Return the blended soup back to the pot and stir well to combine.