Tuscan White Bean Soup

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When it's 15°F in Texas, the pool’s becoming an ice cube, and your thoughts drift to the Mediterranean, it's time to bring some warmth into your life.

Make soup!

Warm up with a Tuscan White Bean Soup. Dream of basking in the Italian countryside while a taste of it simmers on your stove. There’s nothing like Tuscany on a cold day.

Tuscan White Bean Soup is both healthy and vegan approved!

Here's how it's made:

Ingredient List

  • 1 small onion diced
  • 4 carrots sliced into coins
  • 3 large garlic cloves minced
  • 2 bunches of Swiss chard chopped (keep chopped stems separate)
  • 1 15oz. can stewed tomatoes
  • 1 15oz. can diced Italian style tomatoes
  • 3 15oz. cans cannellini beans
  • 2 cups cut zucchini
  • 2 32oz cartons vegetable stock or broth
  • 2 tbsp’s extra virgin olive oil
  • ½ tsp smoked paprika
  • ¼ tsp red pepper flakes
  • ¼ tsp sea salt
  • ¼ tsp ground black pepper
  • 3 tbsp’s fresh, chiffonade cut basil or 1 tsp dry basil
  • 1 tbsp fresh minced Mexican mint leaves
  • Fresh grated parmesan cheese for topping (optional)

Detailed Instructions:

1. Peel, wash and prepare all vegetables.

2. Drain and rinse beans in a colander and set aside.

3. Open the canned tomatoes and have them ready to add.

I picked Swiss chard, Mexican mint and basil from Arable, (my indoor hydroponic garden), as part of my prep for the recipe. If you have handpicked ingredients to add, now's the time to harvest.

4. Over medium heat, warm extra virgin olive oil in a large soup pot or Dutch oven. When the oil’s hot, add onions, carrots, and Swiss chard stems.

5. Sprinkle with sea salt, then sauté until onions are soft and translucent.

6. Add garlic and sauté for another two minutes.

7. Add chopped Swiss chard leaves.

Look how fresh!

When adding Swiss chard to the pot, it will look like too much leafy greens, but it's not. It wilts like spinach, causing the volume to shrink.

7. Let Swiss chard wilt down for a couple minutes. The volume of the Swiss chard after wilting will decrease by 3/4.

8. After the Swiss chard is wilted, add both cans of tomatoes, smoked paprika, red pepper flakes, black pepper. Bring ingredients to a light boil, then simmer for five minutes.

9. After five minutes, add both cartons of vegetable stock and bring to a boil. Let simmer for 10 minutes.

10. Next, add zucchini, basil and Mexican mint.

11. Cook until vegetables are tender or to your liking.

My family likes veggies slightly al dente, which is why I wait to add the zucchini. Zucchini cooks fast. If you prefer mushy zucchini, add it sooner.

12. Serve this healthy comfort soup with a sprinkle of parmesan cheese (vegan if your prefer), and a side of hot, toasty garlic bread.

Mangiare!

Tuscan White Bean Soup
Try a savory, comfort soup on a snowy winter night. Mediterranean flavors mingle with Cannellini beans, tomatoes and veggies to bring a taste of Tuscan warmth to your world.
Tuscan White Bean Soup
Course Soup Cuisine Mediterranean Prep Time 15 minutes Cook Time 30 minutes Servings 10
Ingredients
  • 1 small onion diced
  • 4 carrots sliced into coins
  • 3 large cloves garlic minced
  • 2 bunches of Swiss chard chopped (keep chopped stems separate)
  • 1 15 oz. can stewed tomatoes
  • 1 15 oz. can diced Italian style tomatoes
  • 3 15 oz. cans cannellini beans
  • 2 cups cut zucchini
  • 2 32 oz cartons vegetable stock or broth
  • 2 tbsp extra virgin olive oil
  • ½ tsp. smoked paprika
  • ¼ tsp. red pepper flakes
  • ¼ tsp sea salt
  • ¼ tsp ground black pepper
  • 3 tbsp’s. fresh chiffonade cut basil or 1 tsp dry basil
  • 1 tbsp fresh minced Mexican mint leaves
  • Fresh grated parmesan cheese for topping (optional)
Instructions
  1. Peel, wash and prepare all vegetables. Drain and rinse beans.
  2. Over medium heat, warm extra virgin olive oil in a large pot of Dutch oven. When oil’s hot, add onions, carrots, and Swiss chard stems. Sprinkle with sea salt, then sauté until onions are soft and translucent. Add garlic and sauté for another 2 minutes.
  3. Add Swiss chard leaves, both cans of tomatoes, smoked paprika, red pepper flakes, black pepper and cook for five minutes.
  4. Add both cartons of vegetable stock and bring to a boil. Let simmer for 10 minutes.
  5. Add zucchini, basil and Mexican mint. Cook until vegetables are tender.
  6. Serve with a sprinkle of parmesan cheese and a side of warm garlic bread.
Notes
From my living pantry: swiss chard, zucchini, basil, Mexican mint
Keywords comfort food, Healthy, vegan, winter
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