Tuscan White Bean Soup

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Warm up your heart with a bowl of Tuscan White Bean Soup this fall. This Vegan Tuscan White Bean Soup is gluten-free and quick to make. In just 30 minutes, you’ll have a Quick Meal Prep Soup perfect for cold days.

It’s great for meal planning, full of plant protein. It’s got beans and tasty veggies like carrots, kale, and celery. Add thyme and oregano for a taste of Italy. This soup is not just for vegans. Everyone loves it. Enjoy it with gluten-free bread or apple pie bars for the best fall treat.

It’s a soup that checks all the boxes. It’s healthy, quick to make, and tastes amazing. Plus, with every spoonful, you’ll feel the warmth of an Italian home.

Exact Ingredients (+ Possible Substitutes)

To make Tuscan White Bean Soup, start with the Ingredients for Tuscan White Bean Soup. The main star is cannellini beans. They are creamy and have a mild taste. You will also need onion and garlic cooked in olive oil for a tasty base. Don’t forget colorful veggies like carrots and celery. They add a nice crunch.

White wine boosts the flavors and adds a pleasant surprise. For herbs, use a mix of Italian seasoning, thyme, and oregano. Pick vegetable broth to keep it vegan. If not, chicken broth is a good option too.

If you can’t find cannellini beans, you can use navy beans, Great Northern beans, or butter beans. All of these will make the soup just as hearty and comforting.

You can adjust the amount of broth to make the soup thicker or more liquid. With these ingredients, and a few Vegan Soup Substitutes, this recipe is perfect as a Healthy Soup Option all year.

Tuscan White Bean Soup is full of bold flavors and good-for-you ingredients. It’s also easy to adjust, making it great for healthy eating.

Instructions

Start by heating a large pot on medium. Add finely chopped onion and cook until brown. Then, mix in minced garlic, diced celery, and chopped carrots until they get soft.

After that, pour in white wine. Wait for it to mostly evaporate. This makes a rich base for your soup. Now, add white beans, vegetable broth, and seasonings. Adjust the broth amount for your desired soup thickness. Bring to a boil, then let it simmer covered for 20-30 minutes.

Blend some of the soup to make it creamier. Add fresh kale and stir until it wilts. Serve it hot, with lemon juice for extra flavor. Enjoy with bread or by itself. This quick and easy soup recipe is simple and tasty.

You can use either dried or canned beans, whatever you prefer. This makes the Tuscan White Bean Soup perfect any time of the year. It’s warm and hearty, a real crowd-pleaser.

Tips, Tricks & Storing

Your journey to mastering the Tuscan White Bean Soup is fun. But it doesn’t end at the stovetop. Once you enjoy that tasty soup, storing the extra lets you keep the joy going. Put the soup in the fridge for 3-5 days. Use a tight container to lock in the yum and stop smells from spreading.

To warm it up again, choose the stove. It keeps the flavors fresh without messing with how it feels. Got a lot left? Freezing it is a smart move. Let it cool, then put it in containers for the freezer. It can last 2 months. When it’s time to eat it again, let it thaw in the fridge, then heat it up.

Want to make this classic recipe even better? Try it over jasmine rice or with a side salad. Add some red pepper flakes and parsley for a kick. If you have to reheat, thaw only what you need. Then, taste it to see if it needs more seasoning. Using these hints will keep your soup tasting great whenever you serve it.