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To make Tuscan Tomato White Bean Soup, gather these ingredients: - 2 tablespoons olive oil - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 carrot, diced - 1 celery stalk, diced - 1 can (28 oz) crushed tomatoes - 1 can (15 oz) white beans, drained and rinsed - 4 cups vegetable broth - 1 teaspoon dried basil - 1 teaspoon dried oregano - 1 teaspoon red pepper flakes (optional) - Salt and pepper to taste - 2 cups fresh spinach or kale, roughly chopped - Fresh parsley, chopped (for garnish) - Optional: Parmesan cheese, grated (for serving) You can swap some ingredients based on what you have. Use any oil instead of olive oil. If you lack white beans, chickpeas work too. Use fresh tomatoes if you can’t find crushed ones. You can also replace vegetable broth with chicken broth. Fresh herbs like thyme or rosemary can replace dried herbs. For greens, any leafy vegetable works, like Swiss chard or arugula. When choosing your vegetables, look for bright colors and firmness. The onion should feel heavy for its size. Look for garlic with tight skin, not sprouted. Choose carrots that are smooth and feel solid. Pick celery that is crisp and green. When selecting greens, go for vibrant leaves without wilting or brown spots. These tips ensure you get the best flavors in your soup! {{ingredient_image_1}} To make this Tuscan Tomato White Bean Soup, gather all the ingredients first. You need olive oil, onion, garlic, carrot, celery, crushed tomatoes, white beans, vegetable broth, dried herbs, spinach, and seasoning. Chopping the veggies ahead saves time and keeps you organized. This soup is simple and quick to prepare, so let’s dive in! 1. Heat the olive oil: In a large pot, place the olive oil over medium heat. 2. Sauté the veggies: Add the chopped onion, diced carrot, and diced celery. Cook for 5-7 minutes. The onion should turn soft and clear. 3. Add garlic: Stir in the minced garlic. Cook for 1-2 minutes. The smell will be great! 4. Combine tomatoes and broth: Pour in the crushed tomatoes and vegetable broth. Bring to a gentle simmer. 5. Mix in beans and herbs: Add the drained white beans, dried basil, oregano, red pepper flakes, salt, and pepper. Stir it all together. 6. Simmer the soup: Let the soup simmer for 20-25 minutes. This helps the flavors blend well. 7. Add greens: Before serving, stir in the chopped spinach or kale. Cook for another 5 minutes until they wilt. 8. Taste and serve: Taste the soup and adjust seasoning if needed. Serve hot, garnished with fresh parsley and grated Parmesan cheese if you like. To save time while cooking, prep your vegetables ahead. You can chop them the night before and store them in the fridge. Using canned beans helps cut down on cooking time too. Simmer the soup while you prepare your side dishes or set the table. This way, you can enjoy your meal sooner! To enhance the flavors of your Tuscan Tomato White Bean Soup, use fresh herbs. Fresh basil or parsley gives a bright taste. You can also add a splash of lemon juice at the end. This adds a nice zing. For a deeper flavor, roast your garlic before adding it to the pot. Roasting makes it sweet and rich. One common mistake is not sautéing the veggies long enough. Sauté them until they are soft and fragrant. This step builds a good base for the soup. Another mistake is adding too much salt too soon. Taste as you go. It’s easier to add salt later than to fix over-salting. Serve your soup with crusty bread or a side salad. A sprinkle of grated Parmesan adds a lovely touch. If you want a little heat, serve it with red pepper flakes on the side. You can also pair it with a light white wine. Enjoy the flavors together for a complete meal! Pro Tips Use Fresh Herbs: Fresh basil or oregano can enhance the flavor profile of the soup significantly. Add them right at the end for a vibrant taste. Adjust the Consistency: If you prefer a creamier soup, use an immersion blender to puree a portion of the soup, then stir it back in for a delightful texture. Beans Variation: Experiment with different varieties of beans such as navy or chickpeas for a unique flavor and texture while keeping the dish nutritious. Make It Ahead: This soup tastes even better the next day! Make a larger batch and store it in the fridge for quick lunches or dinners throughout the week. {{image_2}} You can switch up the ingredients in this soup. Try using diced zucchini or bell peppers for a new twist. You can also add corn for sweetness. If you love herbs, fresh basil or thyme can brighten the flavors. You may even want to use different beans, like kidney or black beans, for a fun change. For extra protein, add cooked chicken or turkey. If you prefer plant-based options, try adding tofu or tempeh. You can also mix in cooked grains like quinoa or rice. These additions will make the soup heartier and more filling. Just remember to adjust the broth if you add more solids. This soup is easy to make vegan. Simply skip the Parmesan cheese or use a plant-based version. To keep it gluten-free, always check your broth for gluten. Most vegetable broths are safe, but it’s good to verify. You can enjoy this meal without worry while still savoring every bite. To keep your Tuscan tomato white bean soup fresh, cool it down first. Place the soup in an airtight container. Always store it in the fridge within two hours. Use glass or BPA-free plastic containers for best results. Label the container with the date so you know when you made it. You can freeze this soup for up to three months. Pour the cooled soup into freezer-safe bags or containers. Remove as much air as you can before sealing. To reheat, thaw in the fridge overnight. Then, warm it on the stove over low heat. Stir well to ensure even heating. You may need to add a splash of broth or water. In the fridge, this soup lasts for about 3 to 4 days. If you freeze it, it will keep well for about 3 months. Always check for changes in smell, color, or texture before eating. If it looks or smells off, it's best to toss it. Keeping track of storage times helps you enjoy this soup at its best! You can use any type of bean you like. Chickpeas work well. Pinto beans are also a good choice. They add a nice texture and flavor. Kidney beans can be used too. Just remember to drain and rinse them first! Yes, a slow cooker is great for this soup! Start by sautéing the onion, carrot, and celery in a pan. Then, add all the other ingredients to the slow cooker. Let it cook on low for 6-8 hours. This will make the flavors even richer! To adjust spice levels, simply add or reduce red pepper flakes. If you like it hot, add more. If you prefer it mild, use less or leave it out. You can also add a sprinkle of black pepper for a gentle kick. Absolutely! This soup is perfect for meal prep. It stores well in the fridge for up to five days. You can also freeze it for up to three months. Just make sure to cool it completely before storing. While this soup is best served hot, you can try it cold. It will taste different but can be refreshing. If you want to serve it cold, chill it in the fridge first. Try adding a splash of lemon juice for extra zest! This blog covered everything for making Tuscan Tomato White Bean Soup. We explored the key ingredients, helpful substitutions, and how to choose fresh produce. Then, I shared step-by-step prep and cooking instructions. You learned tips for enhancing flavors and avoiding common mistakes. We also discussed variations like protein options and storage best practices. In the end, cooking can be fun and tasty. With these easy tips, you can create a great soup that suits your needs. Enjoy your cooking journey!

Tuscan Tomato White Bean Soup

A hearty and flavorful soup made with tomatoes, white beans, and fresh greens.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 stalk celery, diced
  • 28 oz crushed tomatoes
  • 15 oz white beans, drained and rinsed
  • 4 cups vegetable broth
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon red pepper flakes (optional)
  • to taste salt
  • to taste pepper
  • 2 cups fresh spinach or kale, roughly chopped
  • for garnish fresh parsley, chopped
  • optional Parmesan cheese, grated

Instructions
 

  • In a large pot, heat the olive oil over medium heat.
  • Add the chopped onion, diced carrot, and diced celery. Sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent.
  • Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
  • Pour in the crushed tomatoes and vegetable broth. Bring the mixture to a gentle simmer.
  • Add the drained white beans, dried basil, oregano, red pepper flakes (if using), salt, and pepper. Stir to combine.
  • Allow the soup to simmer for about 20-25 minutes, letting all the flavors meld together.
  • Before serving, stir in the chopped spinach or kale and cook for an additional 5 minutes until wilted.
  • Taste and adjust seasoning if needed; then serve hot, garnished with fresh parsley and grated Parmesan cheese if desired.

Notes

Add Parmesan cheese for extra flavor if desired.
Keyword healthy, soup, vegetarian