Creamy Tuscan White Bean Soup

Have you ever tasted a soup that’s so rich and satisfying, you can’t stop thinking about it? That’s how I feel about this Tuscan white bean soup recipe, and I can’t wait to share it with you. From the aromatic herbs to the creamy beans, every bite of this soup is a delight. Let’s get cooking!

Plus I will also address some issues you may have had if you tried making this recipe in the past.

Pronto…

 

Description and Recipe

Looking for a delicious and budget-friendly soup recipe that’s easy to make? Look no further than this Easy Creamy White Bean Tuscan Soup! Made in just one pot, this hearty and nutritious soup is loaded with creamy white beans, fresh vegetables, and savory herbs for a flavor that will warm you up on even the chilliest of days.

 

Easy Creamy White Bean Soup

4 – 6 Servings

 

2 – 15 oz cans of Cannellini Beans, or 2 cups dried Cannellini Beans soaked and cooked

2 Tablespoons Olive Oil

1 Onion, chopped

2 cups Carrots, chopped, about 3 – 4 Carrots

2 cups Celery stalks, chopped, about 3 – 4 Celery stalks

4 cloves Garlic, minced

2 sprigs of Fresh Rosemary

2 large Bay Leaves

4 – 6 cups of Liquid, Water, Chicken or Vegetable Stock

Salt and Pepper, to taste

 

Garnish

Grated Parmigiano Cheese

Fresh Parsley

Slices of Baguette Bread

 

 

1. In a large soup pot, heat the olive oil over medium heat. Add the onions and garlic. Sauté for 2 minutes, or until the onions become translucent.
2. Add carrots and celery and sauté for 5 minutes, or until the vegetables are soft.
3. Add the canned beans or cooked beans, rosemary, and bay leaf with enough liquid to cover about 1” above the vegetables.
4. Simmer the soup for 20 – 30 minutes, or until the vegetables are very tender and the flavors have melded together.
5. Remove the bay leaf and rosemary stalk from the pot. Using an immersion blender to puree the soup until half of the soup is smooth and creamy. If you don’t have an immersion blender, let the soup cool slightly and then puree about 2 cups of the soup in a blender.
6. Season the soup with salt and black pepper to taste.
7. Ladle the soup into bowls and sprinkle with grated Parmigiano cheese and garnish with parsley.
8. Enjoy your creamy Tuscan white bean soup with a few slices of fresh baguette bread!

 

 

Recipe Challenges

 

Some issues that cooks may encounter when making Tuscan white bean soup include:

Texture: Depending on how long the soup is cooked, the beans may become mushy and lose their shape. To avoid this, make sure to cook the beans until they are just tender, and not overly soft.

Thickness: The soup can become too thick or thin depending on the amount of liquid added. If the soup is too thick, you can add more broth or water. If it’s too thin, you can blend some of the beans to create a thicker consistency.

Seasoning: It’s important to taste and adjust the seasoning of the soup to your liking. Some cooks may find the soup to be too bland or not flavorful enough, in which case adding additional herbs, spices, or even a splash of vinegar can help to brighten the flavors.

Burnt garlic: Garlic can burn quickly if it’s not properly sautéed in oil. Make sure to keep an eye on the garlic while cooking and remove it from the heat if it starts to brown too quickly.

 

texture of the soup. If the beans are not cooked properly, they may turn out too hard or too mushy.

Another issue may be the seasoning, as getting the balance of flavors right can be tricky.

Additionally, some cooks may struggle with incorporating enough vegetables into the soup without overpowering the flavor of the beans.

Finally, some cooks may find it challenging to make the soup creamy without adding dairy, which is not traditionally used