Rustic Hearty Tuscan White Bean Soup Recipe

Warm up your soul with a bowl of this traditional Tuscan White Bean Soup, a dish that brings together the rich and earthy flavors of Italy’s countryside. With creamy cannellini beans, fresh vegetables, aromatic herbs, and a touch of savory pancetta, this soup is a perfect combination of comfort and nutrition. This recipe is easy to prepare, yet robust in taste, making it an ideal choice for a cozy dinner or a family gathering. Serve with a crusty slice of bread and a sprinkle of Parmesan for an authentic Italian experience.

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 oz pancetta or bacon, diced (optional for a smoky flavor)
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp dried oregano
• 1 bay leaf
• 3 cups low-sodium vegetable or chicken broth
• 2 cups water
• 3 cans (15 oz each) cannellini beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 cup chopped kale or spinach
• Salt and freshly ground black pepper, to taste
• 1 tbsp balsamic vinegar
• Fresh parsley, chopped (for garnish)
• Parmesan cheese, grated (for serving)
• Crusty bread, for dipping

Instructions:

1. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until it turns soft and translucent. Stir in the minced garlic, cooking for an additional minute until fragrant.
2. Add Vegetables and Pancetta: Toss in the diced carrots, celery, and pancetta (if using). Cook for 8-10 minutes, stirring occasionally, until the vegetables are tender and the pancetta is crispy.
3. Season: Sprinkle the thyme, rosemary, and oregano over the mixture, stirring well to combine. Add the bay leaf.
4. Simmer the Soup: Pour in the broth, water, drained cannellini beans, and diced tomatoes. Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for about 20-25 minutes to allow the flavors to meld together.
5. Finish with Greens: Stir in the chopped kale or spinach. Cook for another 5 minutes until the greens are wilted and tender.
6. Season to Taste: Add salt, black pepper, and a tablespoon of balsamic vinegar to the soup. Adjust seasoning if needed.
7. Serve: Remove the bay leaf, ladle the soup into bowls, and garnish with fresh chopped parsley and a sprinkle of grated Parmesan cheese. Serve with warm, crusty bread on the side.