Tuscan White Bean Soup {A Meatless Monday Recipe

Tuscan White Bean Soup {A Meatless Monday Recipe

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This Tuscan white bean soup gets loads of flavor from adding cheese rind in while it simmers on the stove.

I was inspired by a recipe for white bean soup I found, so I adapted it a little and came up with this recipe. I had some white beans leftover from when I made the Spanish Style White Bean, Kale, and Chorizo Soup. This was a great opportunity to use them up.

This rustic soup delivers a flavorful, delicious texture in a bowl of goodness. There is nothing quite as satisfying as hearty beans and healthy greens in this Tuscan White Bean Soup.

Let me show you how I made it…

warm bowls of tuscan white bean soup ready to eat

Canned or Dried Beans

You can use can beans or dried beans to make the soup. It’s a matter of personal preference. Dried beans are cheaper, but take a little more effort to prepare. While there won’t be a dramatic difference, the dried beans will have a better flavor.

How To Prepare Dried Beans

I chose to use 16 ounces of dried northern white beans, instead of canned beans. I soaked them overnight and before I went to work the next morning, I drained and rinsed the beans. Then I added them to a crock-pot with 32-ounces of vegetable stock. The liquid wasn’t covering the beans enough so I added a little water until the beans were covered with at least two inches of liquid. I cooked the white beans on low heat for 8-hours. I drained the beans from the liquid and added them to the soup.

How To Make Tuscan White Bean Soup

In a pot, heat oil over medium-low heat. Sauté onions and garlic until translucent.

chopped veggies in pot

Add in stock, water, beans, thyme, rosemary, oregano and cheese rind.

adding cheese rind to soup

Bring the soup to a boil, then reduce to a simmer. Add in carrots and celery. Place lid on top of the pot, leaving it slightly ajar. Let the pot simmer for 30 minutes to 1 hour.

Remove rind (if not completely dissolved). Add in salt, pepper, red pepper flakes, to taste. Then add in the spinach a little at a time. Cook the spinach until it wilts; about 3 minutes.

Use caution when seasoning this soup. Make sure you taste it before adding more salt. The cheese rind seems to add some salinity to the soup than I expected.

a spoonful of soup

Such a hearty, stick to your bones kind of soup. Perfect for those cold winter nights or for Meatless Monday!!

Using canned beans? Make sure you drain and rinse them. Click [HERE] to find out why.

tuscan white bean soup in bowl
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Tuscan White Bean Soup

Satisfying hearty beans and healthy greens add flavorful texture to this Tuscan White Bean Soup. This rustic soup delivers flavorful, goodness to each bowl.
Course Soup
Cuisine Italian, Meatless Monday, Vegetarian
Keyword Cheese Rind, soup, Tuscan, White Bean
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4
Calories 274kcal

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 onion chopped
  • 4 garlic cloves minced
  • 4 cups vegetable stock
  • 2 cups water
  • 14 ounce white beans (Great Northern), canned rinsed and drained
  • ½ tablespoon fresh thyme
  • ½ teaspoon fresh rosemary
  • ¼ teaspoon dried oregano
  • 2×3 inch parmesan cheese rind optional
  • 1 cup carrots chopped
  • ¼ cup celery chopped
  • ½ teaspoon crushed red pepper flakes
  • Kosher salt and fresh cracked black pepper to taste
  • 4 cups fresh spinach

Instructions

  • In a pot, heat oil over medium-low heat. Sauté onions and garlic until translucent. Add in stock, water, beans, thyme, rosemary, oregano and cheese rind.
  • Bring the soup to a boil, then reduce to a simmer. Add in carrots and celery. Place lid on top of the pot, leaving it slightly ajar. Let the pot simmer for 30 minutes to 1 hour.
  • Remove rind (if not completely dissolved). Add in salt, pepper, red pepper flakes, to taste. Then add in the spinach a little at a time. Cook the spinach until it wilts; about 3 minutes.
  • Serve this soup hot with crusty warm bread. Enjoy!

Notes

Canned or Dried Beans: You can use can beans or dried beans to make the soup. It’s a matter of personal preference. Dried beans are cheaper, but take a little more effort to prepare. While there won’t be a dramatic difference, the dried beans will have a better flavor.
How To Prepare Dried Beans: I chose to use 16 ounces of dried northern white beans, instead of canned beans. I soaked them overnight and before I went to work the next morning, I drained and rinsed the beans. Then I added them to a crock-pot with 32-ounces of vegetable stock. The liquid wasn’t covering the beans enough so I added a little water until the beans were covered with at least two inches of liquid. I cooked the white beans on low heat for 8-hours. I drained the beans from the liquid and added them to the soup.
Use caution when seasoning this soup: Make sure you taste it before adding more salt. The cheese rind seems to add some salinity to the soup than I expected.

Nutrition

Calories: 274kcal | Carbohydrates: 36g | Protein: 13g | Fat: 6g | Saturated Fat: 2g | Sodium: 1008mg | Potassium: 895mg | Fiber: 8g | Sugar: 5g | Vitamin A: 8855IU | Vitamin C: 14.7mg | Calcium: 226mg | Iron: 4.9mg
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