Tuscan White Bean Soup
Another winter class and a family tradition. This soup is so versatile and you can mix up the herbs you use, add extra vegetables and even switch the beans used. In this recipe I love to use cannellini beans. They are soft and buttery and create such a creamy, full of flavour soup.
This creation is also gluten free. Enjoy!
Tuscan White Bean Soup
Ingredients
- 3 cloves garlic
- 1 carrot
- 1 celery stalk
- 3 fresh tomatoes
- 1/2 cup dry white wine
- 3 cans cannellini beans (cooked is 1.2kg) - Cook 3 min bring to boil
- 1 1/2 teaspoons salt
- pepper
- 1 sprig of rosemary finely chopped
- 1 handful of parsley finely chopped
- 800 ml water vegetable stock
- 150 grams fresh baby spinach
Method
Dice onion, carrot and celery into fine pieces.
Crush garlic
Heat olive oil in a medium to large pot and sauté onion and garlic until translucent.
Add carrot and celery and cook another 3 minutes until vegetables are turning brown.
Puree the fresh tomatoes and add to the pot along with the white wine. Cook about 3 – 5 minutes and bring to boil.
Add cannellini beans, chopped fresh rosemary, parsley, salt, pepper. Stir and let simmer for 3 minutes.
Add water or vegetable stock. Bring to boil, then let simmer on medium heat for 20 minutes.
I quite like this soup with part of it blended – so at this point using a stick blender roughly blend parts of the soup. Another option is to use a potato masher to puree some of the beans.
Add in the raw spinach and simmer another 15 minutes.
Serve with crunchy bread and top with vegan or dairy parmesan of your choice.
Frequently Asked Questions
Can you suggest alternative herbs, vegetables, or beans that can be used in this soup to add variety?
Absolutely! This soup is highly adaptable. You can experiment with different herbs like thyme or oregano, add extra vegetables such as zucchini or kale, or switch out the cannellini beans for another variety like navy beans or great northern beans.
What role does the dry white wine play in the flavour of the soup, and can it be substituted with something non-alcoholic?
Dry white wine adds a layer of depth and complexity to the soup's flavour. If you prefer not to use wine, you can substitute it with vegetable broth or even water mixed with a splash of vinegar for a hint of acidity.
Can you provide tips for achieving the desired texture of the soup, including blending and mashing options?
The texture of the soup can be customized to your preference. You can use a stick blender to roughly blend parts of the soup for a slightly creamy texture. Alternatively, a potato masher can be used to puree some of the beans, adding thickness and creaminess while retaining some whole beans for texture.
How long can this Tuscan white bean soup be stored, and what's the best way to store it for later use?
You can store this soup in an airtight container in the refrigerator for several days. For longer storage, consider freezing it. Allow it to cool completely, transfer it to a freezer-safe container, and store it in the freezer for a few months. Thaw and reheat when you're ready to enjoy it again.
Are there any recommended toppings or sides to serve with this soup for a complete meal?
This Tuscan white bean soup pairs wonderfully with crunchy bread or a slice of toasted baguette. You can also top it with vegan or dairy parmesan for added flavour. A simple side salad or roasted vegetables can complement the meal for a well-rounded dining experience.
Is this soup suitable for individuals with dietary restrictions, such as being gluten-free?
Yes, this Tuscan white bean soup is gluten-free, making it suitable for individuals who need to avoid gluten in their diet.
