Cozy Farmer’s Hearty Tuscan White Bean Soup Recipe

Comfort flows through every spoonful of this rustic Tuscan white bean soup that captures the essence of Italian countryside cooking.

Aromatic herbs dance with creamy cannellini beans, creating a symphony of flavors that warm you from the inside out.

Rich broth swirls with tender vegetables and hearty ingredients that tell a story of traditional peasant cuisine.

Generations of Italian home cooks have perfected this simple yet deeply satisfying recipe.

Each ingredient brings a touch of Tuscany’s culinary magic to your kitchen.

The soup transforms humble ingredients into a luxurious meal that nourishes both body and soul.

Savor every bite and let this authentic recipe transport you to the rolling hills of Italy.

FAQs

• What are cannellini beans, and why are they used in this soup?

Cannellini beans are white Italian kidney beans known for their creamy texture and mild flavor. They’re packed with protein and fiber, making them a nutritious addition to the Tuscan soup.

• Can I make this soup vegetarian or vegan?

This soup is already vegetarian. To make it vegan, simply omit the Parmesan cheese when serving or use a plant-based cheese alternative.

• Is this soup gluten-free?

Yes, the soup is naturally gluten-free. Just ensure that your vegetable broth and any additional ingredients are certified gluten-free if you have sensitivities.

• How nutritious is this Tuscan White Bean Soup?

The soup is highly nutritious, combining vegetables, beans, and greens. It provides protein, fiber, vitamins, and minerals while being low in calories and rich in plant-based nutrients.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Calories: 150 kcal

Servings: 7

White Bean Soup Ingredient Prep

• Onion: Builds a rich, savory foundation with deep flavor layers.
• Carrots: Adds natural sweetness and vibrant color to the soup.
• Celery: Provides subtle herbal notes and classic soup depth.
• Garlic: Delivers intense, aromatic punch and traditional Italian essence.

• Tomato Paste: Concentrates umami and creates robust, tangy undertones.
• Dried Thyme: Introduces earthy, woodsy Mediterranean herbal notes.
• Dried Rosemary: Brings piney, sharp aromatic dimension to the soup.
• Red Pepper Flakes: Optional spice booster for those craving subtle heat.
• Salt and Pepper: Essential for balancing and elevating overall taste profile.
• Lemon Juice: Brightens and lifts the soup's complex flavor landscape.

• Cannellini Beans: Creamy protein source with smooth, buttery texture.
• Vegetable Broth: Provides liquid base and additional subtle vegetable essence.
• Diced Tomatoes: Adds tangy acidity and juicy textural element.
• Kale or Spinach: Nutrient-dense greens that wilt beautifully into the soup.
• Parsley: Fresh garnish with clean, herbaceous finishing touch.
• Parmesan Cheese: Optional rich, salty topping for extra indulgence.

Kitchen Tools for a Tuscan Soup Experience

• Large Pot: Essential for sautéing vegetables and simmering the soup, providing ample space for all ingredients.
• Cutting Board: Perfect for chopping onions, carrots, celery, and preparing other ingredients with ease.
• Chef's Knife: Sharp tool for precise vegetable and herb chopping, making prep work quick and efficient.
• Wooden Spoon or Spatula: Great for stirring and mixing ingredients without scratching the pot's surface.
• Measuring Spoons: Helpful for accurately adding herbs, seasonings, and spices to balance flavors.
• Ladle: Ideal for serving the soup neatly into bowls, ensuring even distribution.
• Grater: Used for preparing fresh Parmesan cheese as a delicious garnish.

How to Make Tuscan White Bean Soup

• Sizzle Vegetables

Heat olive oil in a large pot. Toss in onions, carrots, and celery, letting them dance and soften for 5-7 minutes. Sprinkle minced garlic and let it bloom with fragrance for another minute.

• Build Flavor Foundation

Swirl in tomato paste, herbs, and red pepper flakes. Let ingredients mingle and intensify their flavors for a couple minutes.

• Create Liquid

Pour vegetable broth into the pot. Drop in cannellini beans and diced tomatoes. Bring mixture to a rolling boil, then lower heat and let soup simmer. Allow ingredients to get acquainted for 15-20 minutes.

• Green Power Boost

Gently fold kale or spinach into the soup. Let greens wilt and soften. Season with salt, pepper, and a splash of lemon juice to brighten the entire dish.

• Serve With Love

Ladle soup into warm bowls. Shower with fresh parsley. Dust with Parmesan cheese. Slide a chunk of crusty bread alongside for dipping and pure comfort.

Additions for Texture and Depth of Flavor

• Quick Tips for Mouthwatering Tuscan White Bean Soup
• Mash a portion of beans against pot's side to create a creamier, thicker soup without adding extra ingredients.
• Let soup simmer longer than recommended to develop deeper, richer taste profiles that enhance overall complexity.
• Replace kale with Swiss chard or collard greens for different nutritional benefits and subtle flavor variations.
• This soup tastes even better the next day, so prepare in advance and store in refrigerator for up to 4 days for enhanced taste.
• For gluten-free version, skip bread and ensure vegetable broth is certified gluten-free; for vegan option, omit Parmesan cheese and use nutritional yeast for similar cheesy flavor.

Serving White Bean Soup with Bread or Salad

• Rustic Italian Bread Companion: Slice a warm, crusty baguette or ciabatta bread to dip into the hearty soup, soaking up all the delicious flavors and adding a satisfying crunch.
• Cheese Lover's Dream: Sprinkle extra freshly grated Parmesan cheese on top, letting it melt slightly and create a creamy, rich layer that complements the soup's robust taste.
• Fresh Herb Finale: Scatter chopped fresh parsley or basil just before serving to add a bright, vibrant touch that lifts the entire dish and provides a burst of freshness.
• Wine Pairing Perfection: Serve alongside a glass of crisp white wine like Pinot Grigio or a light Sauvignon Blanc to enhance the soup's Mediterranean-inspired flavors and create a complete dining experience.

Keep Soup Fresh for Multiple Meals

• Let the soup cool completely at room temperature within 2 hours, avoiding bacterial growth by transferring to shallow containers for faster heat dissipation.
• Store the soup in airtight glass or plastic containers, keeping it fresh in the refrigerator for 4-5 days. Ensure containers are sealed tightly to maintain flavor and prevent odor absorption.
• Transfer cooled soup to freezer-safe containers or heavy-duty freezer bags, leaving 1-inch space for expansion. Freeze for up to 3 months, maintaining optimal taste and nutritional quality.
• Thaw frozen soup overnight in the refrigerator. Reheat gently in a pot over medium-low heat, stirring occasionally. Add a splash of vegetable broth if the soup appears too thick, restoring its original consistency and preventing scorching.

Mint Chocolate Chip Cookies Recipe

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4.6 from 31 reviews

• Total Time: 25 minutes
• Yield: 24 1x

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Description

Indulgent mint chocolate chip cookies blend classic comfort with cool, refreshing flavors. Crisp edges and chewy centers promise a delightful treat you’ll savor with each delectable bite.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 ¼ cups (560 ml) all-purpose flour
• 1 cup (227 grams) unsalted butter, softened
• 2 cups (340 grams) semisweet chocolate chips
• 2 large eggs

Sweeteners:

• ¾ cup (150 grams) granulated sugar
• ¾ cup (165 grams) packed light brown sugar

Flavor and Binding Agents:

• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon pure vanilla extract
• 1 teaspoon peppermint extract

Optional Ingredient:

• 2–3 drops green food coloring

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Instructions

1. Craft a pristine workspace by arranging all necessary culinary tools and ingredients within easy reach.
2. Activate the oven, calibrating the temperature precisely to 375°F (190°C) for optimal baking conditions.
3. Dress baking sheets with parchment paper, creating a non-stick surface for cookie preparation.
4. Sift together flour, baking soda, and salt in a medium vessel, ensuring a uniform dry mixture with no lumps.
5. Employ an electric mixer to transform butter and sugars into a cloud-like, aerated consistency, whipping for approximately 2-3 minutes until pale and fluffy.
6. Introduce eggs individually, blending thoroughly after each addition to maintain a smooth, cohesive batter.
7. Infuse the mixture with vanilla and peppermint extracts, stirring gently to distribute aromatic essences evenly.
8. If desired, incorporate green food coloring, swirling until the dough achieves a uniform minty hue.
9. Gradually integrate the dry ingredient blend into the wet mixture, mixing at low speed to prevent overworking the dough.
10. Tenderly fold semisweet chocolate chips throughout the mixture, ensuring balanced distribution of chocolatey morsels.
11. Carefully portion rounded tablespoons of dough onto prepared baking sheets, maintaining strategic spacing between each cookie.
12. Slide the sheets into the preheated oven, allowing cookies to transform for 9-11 minutes until edges turn golden and centers set.
13. Extract cookies from the oven and permit a brief two-minute resting period on the baking sheets.
14. Delicately transfer cookies to wire cooling racks, allowing them to reach room temperature and achieve perfect texture.

Notes

• Softening butter is crucial; leave it at room temperature for about 30-45 minutes before mixing to ensure smooth, creamy texture.
• Use gel food coloring for more vibrant green color without changing cookie consistency.
• Chill dough for 30 minutes before baking to prevent excessive spreading and create thicker, chewier cookies.
• Swap regular chocolate chips with dark chocolate or mint chocolate chips for enhanced mint chocolate flavor profile.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 150
• Sugar: 10 g
• Sodium: 80 mg
• Fat: 7 g
• Saturated Fat: 4 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 25 mg