Tuscan White Bean Soup is a hearty and flavorful soup typically made with white beans (such as cannellini or navy beans), vegetables like onions, celery, and carrots, and seasonings like rosemary, thyme, and garlic. The beans are usually mashed or pureed to thicken the soup, and it is often finished with a drizzle of olive oil and some freshly grated Parmesan cheese. It is a classic Italian dish and a comforting bowl of soup perfect for cold winter days.
Serving Suggestions
Tuscan White Bean Soup is a hearty and filling dish that is often served as a main course. Here are some serving suggestions to enhance the overall dining experience:
Crusty bread: Serve the soup with a crusty baguette or a slice of toasted bread to soak up the flavorful broth.
Salad: Pair the soup with a simple mixed greens salad or a tomato and cucumber salad to add some freshness to the meal.
Grated Parmesan cheese: Offer additional grated Parmesan cheese at the table for those who want to add more richness to their soup.
Wine: A glass of dry white wine, such as Sauvignon Blanc or Pinot Grigio, can complement the flavors in the soup nicely.
Dessert: Finish the meal with a light dessert, such as fresh fruit or a biscotti, to cleanse the palate.
Does it keep?
Tuscan White Bean Soup can be stored and kept for later. Here's how:
Cool the soup completely: Let the soup cool to room temperature before storing it.
Store in an airtight container: Transfer the soup to an airtight container and store it in the refrigerator for up to 5 days.
Reheat properly: When ready to eat, gently reheat the soup in a pot on the stove over medium heat or in the microwave. Stir occasionally to ensure even heating.
Note: The texture of the soup may change after it has been stored, as the beans may absorb more liquid and become more tender. If the soup becomes too thick, you can thin it out with a little bit of water or broth.
Can I freeze it?
You can freeze Tuscan White Bean Soup. Here's how:
Cool the soup completely: Let the soup cool to room temperature before freezing it.
Store in an airtight container: Transfer the soup to an airtight container or a freezer-safe plastic bag and press out any excess air. Marker the vessel with the date and name of the dish.
Freeze: Place the container in the freezer and store it for up to 3 months.
Thaw and reheat: When ready to eat, transfer the frozen soup to the refrigerator to thaw overnight. Reheat the soup gently on the stove over medium heat or in the microwave, stirring occasionally to ensure even heating.
Note: Freezing and thawing can change the texture of the soup, so it may become thicker and more tender after being frozen and thawed. If the soup becomes too thick, you can thin it out with a little bit of water or broth.
What's the difference between cannellini and order sap?
Cannellini beans and kidney beans are both types of white beans, but they have some differences in terms of their appearance, texture, and flavor.
Appearance: Cannellini beans are larger and have a more oval shape, while kidney beans are smaller and have a more kidney-shaped appearance.
Texture: Cannellini beans have a smooth and creamy texture, while kidney beans have a firmer and meatier texture.
Flavor: Cannellini beans have a mild, nutty flavor, while kidney beans have a slightly earthy flavor.
These differences in appearance, texture, and flavor mean that they can be used differently in cooking. For example, cannellini beans are often used in soups and stews because of their creamy texture, while kidney beans are commonly used in chili because of their firm texture and earthy flavor.
In general, it is important to choose the right type of bean for a dish based on the desired texture and flavor profile.
Ingredients:
- 1 lb dried white beans (such as cannellini or navy beans)
- 1 large onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 4 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper, to taste
- Olive oil, for drizzling
- Grated Parmesan cheese, for serving
Instructions:
Soak the beans overnight in a large bowl filled with water.
In a large pot, heat some olive oil painting over medium heat. Add the onion, celery, and carrots and cook until soft and translucent, about 5-7 minutes.
Add the diced garlic and cook for another nanosecond.
Drain the sap and add them to the pot. Pour in the broth, and add the bay leaves, thyme, rosemary, salt, and pepper. Stir to combine.
Bring the soup to a boil, then reduce heat to low and let it simmer for about 1 1/2 hours, or until the beans are tender.
Remove the bay leaves from the soup and use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, you can transfer the soup in batches to a blender or food processor to puree it.
Taste the haze and acclimate the seasonings as demanded. Serve hot, drizzled with olive oil, and topped with grated Parmesan cheese.