Rustic Tuscan Bean Soup with Fresh Herbs

Introduction

There’s something uniquely comforting about a warm bowl of soup, especially one that brings the flavors of Tuscany right to your kitchen. This Rustic Tuscan Bean Soup with Fresh Herbs is the perfect meal for a cozy night in or a hearty lunch. Packed with nutritious vegetables, aromatic herbs, and creamy Cannellini beans, this soup is both satisfying and healthy.

Why This Recipe is Perfect for You

This soup is ideal for anyone who loves hearty, wholesome meals that are easy to prepare. It’s vegetarian, making it suitable for those following a plant-based diet, and it’s full of rich flavors that even meat-eaters will love. The use of fresh herbs and a variety of vegetables makes it a nutritious option that’s perfect for any time of the year.

Ingredients

• 1 bunch parsley, leaves and stems separated and finely chopped
• 3 tablespoons extra virgin olive oil, plus more for serving
• 1 medium yellow onion, finely chopped
• 3 large garlic cloves, minced
• 2 tablespoons tomato paste
• 1 tomato, diced
• 2 large carrots, chopped
• 2 celery stalks, chopped
• 1 teaspoon Italian seasoning
• 1 teaspoon sweet paprika
• ½ teaspoon red pepper flakes or Aleppo pepper, plus more for serving
• Kosher salt, to taste
• Black pepper, to taste
• 4 cups (32 ounces) vegetable broth
• 2 cans Cannellini beans, drained and rinsed
• 2 heaping cups spinach
• ¼ cup chopped fresh dill, stems removed
• 2 tablespoons white wine vinegar

Directions

1. Prep the Parsley: Trim off the very bottom end of the parsley’s stems. Discard, then finely chop the leaves and stems separately, keeping them in separate piles.
2. Sauté the Aromatics: In a large Dutch oven, heat the olive oil over medium-high heat until shimmering. Add the onions, tomatoes, and garlic, cooking until fragrant, about 3-5 minutes.
3. Add the Vegetables and Seasoning: Stir in the tomato paste, diced tomato, carrots, celery, and chopped parsley stems. Season with Italian seasoning, paprika, red pepper flakes or Aleppo pepper, and a big pinch of salt and pepper. Cook until the vegetables are slightly softened, about 5 minutes.
4. Combine Liquids and Beans: Add the vegetable broth and Cannellini beans. Increase heat to bring to a boil, then boil for about 5 minutes.
5. Simmer: Reduce heat, cover the pot partially, and simmer for 20 minutes, or until the beans and veggies are very soft.
6. Blend for Texture (Optional): Use an immersion blender to partially blend the soup, creating a creamier texture while leaving some chunks for texture.
7. Finish the Soup: Stir in the spinach and cover until it wilts, about 1-2 minutes. Stir in the reserved parsley leaves, fresh dill, and white wine vinegar.
8. Serve: Ladle the soup into bowls, drizzle with olive oil, and sprinkle with additional red pepper flakes or Aleppo pepper.

Kitchen Equipment Needed

• Large Dutch oven or soup pot
• Garlic press or mincer
• Immersion blender (optional)
• Measuring cups and spoons
• Cutting board and knife

Tips and Shortcuts

• Prep Ahead: Chop all the vegetables and herbs in advance to make the cooking process quicker.
• Immersion Blender: If you don’t have an immersion blender, you can use a regular blender. Just blend a portion of the soup and return it to the pot.
• Customize the Heat: Adjust the amount of red pepper flakes or Aleppo pepper to suit your spice preference.

Recipe Swaps and Variations

• Beans: Substitute Cannellini beans with Great Northern beans or chickpeas if desired.
• Greens: Swap out spinach for kale or Swiss chard for a different texture and flavor.
• Broth: Use chicken broth instead of vegetable broth for a non-vegetarian option.

How to Store Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or water if needed to reach the desired consistency. This soup also freezes well; just be sure to cool it completely before transferring it to freezer-safe containers.

Food and Drink Pairings

Pair this soup with a slice of crusty bread or a warm baguette to soak up the delicious broth. For a complete meal, serve it alongside a fresh, green salad with a light vinaigrette. A glass of Chianti or any dry Italian white wine complements the flavors beautifully.

Frequently Asked Questions (FAQ)

Q: Can I use dried beans instead of canned? A: Yes, you can use dried beans. Be sure to soak them overnight and cook them until tender before adding to the soup.

Q: What can I use instead of white wine vinegar? A: You can substitute apple cider vinegar or lemon juice for a slightly different tangy flavor.

Q: Can I make this soup in a slow cooker? A: Yes, you can adapt this recipe for a slow cooker. Combine all ingredients except spinach, parsley leaves, dill, and vinegar. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the remaining ingredients before serving.

Indulge in gourmet dining at home with our Filet Mignon with Shrimp and Lobster Cream Sauce recipe.

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Rustic Tuscan Bean Soup with Fresh Herbs

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• Author: Mia Martinez
• Total Time: 50 minutes

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Description

Enjoy the flavors of Italy with our Rustic Tuscan Bean Soup, made with fresh herbs for a hearty, delicious, and comforting meal. Perfect for any occasion!

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Ingredients

1 bunch parsley, leaves and stems separated and finely chopped

3 tablespoons extra virgin olive oil, plus more for serving

1 medium yellow onion, finely chopped

3 large garlic cloves, minced

2 tablespoons tomato paste

1 tomatoes, deciced

2 large carrots, chopped

2 celery stalks, chopped

1 teaspoon Italian seasoning

1 teaspoon sweet paprika

½ teaspoon red pepper flakes or Aleppo pepper, plus more for serving

Kosher salt, to taste

Black pepper, to taste

4 cups (32 ounces) vegetable broth

2 cans Cannellini beans, drained and rinsed

2 heaping cups spinach

¼ cup chopped fresh dill, stems removed

2 tablespoons white wine vinegar

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Instructions

Prep the parsley: Trim off the very bottom end of the parsley’s stems. Discard, then finely chop the leaves and stems separately, keeping them in separate piles.

Sauté the aromatics: In a large Dutch oven, heat the olive oil over medium-high heat until shimmering. Add the onions, tomatoes and garlic, cooking until fragrant, about 3-5 minutes.

Add the remaining ingredients: Stir in the tomato paste, tomatoes, carrots, celery, and chopped parsley stems. Season with Italian seasoning, paprika, red pepper flakes or Aleppo pepper, and a big pinch of salt and pepper. Cook until the vegetables are slightly softened, about 5 minutes.

Combine liquids and beans: Add the vegetable broth and Cannellini beans. Increase heat to bring to a boil, then boil for about 5 minutes.

Simmer: Reduce heat, cover the pot partially, and simmer for 20 minutes, or until the beans and veggies are very soft.

Blend for texture (optional): Use an immersion blender to partially blend the soup, creating a creamier texture while leaving some chunks for texture.

Finish the soup: Stir in the spinach and cover until it wilts, about 1-2 minutes. Stir in the reserved parsley leaves, fresh dill, and white wine vinegar.

Serve: Ladle the soup into bowls, drizzle with olive oil, and sprinkle with additional red pepper flakes or Aleppo pepper.

• Prep Time: 15 minutes
• Cook Time: 35 minutes

Nutrition

• Serving Size: 6 servings
• Calories: 260 kcal