Imagine a soul-warming soup that transports you straight to the rustic countryside of Tuscany, where simple ingredients transform into a magical culinary experience. This Tuscan White Bean Soup with Escarole is not just a recipe—it's a celebration of Mediterranean comfort food that will make your taste buds dance and your kitchen smell like an authentic Italian trattoria. With just a handful of ingredients and minimal preparation time, you'll create a nourishing meal that promises to become a family favorite.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Tuscan
Serves: 6 servings
Ingredients
- 1 can (15 oz) white beans, drained and rinsed
- 1 bunch escarole, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon rosemary
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Begin by gathering all your ingredients: 1 can of white beans, 1 bunch of escarole, 1 medium onion, 2 cloves of garlic, 4 cups of vegetable broth, 1 teaspoon of rosemary, salt, pepper, and 1 tablespoon of olive oil.
- Rinse and drain the white beans thoroughly under cold water to remove any excess sodium and canned flavor. Set aside.
- Wash the escarole under cold running water, then chop it into bite-sized pieces. Make sure to remove any tough stems. Set aside.
- Peel and chop the onion finely. Mince the garlic cloves. This will enhance the flavors in your soup.
- In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Once the oil is shimmering, add the chopped onion.
- Sauté the onion for about 5 minutes, or until it becomes translucent and soft. Stir occasionally to prevent sticking.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, until fragrant. Be careful not to let the garlic burn.
- Stir in the chopped escarole and cook for about 3-4 minutes, allowing it to wilt down slightly.
- Next, add the drained white beans to the pot, followed by the 4 cups of vegetable broth. Stir to combine all the ingredients.
- Season the soup with 1 teaspoon of rosemary, salt, and pepper to taste. Bring the mixture to a gentle boil.
- Once boiling, reduce the heat to low and let the soup simmer for about 20 minutes. This allows the flavors to meld together.
- After 20 minutes of simmering, taste the soup and adjust seasoning if necessary. If desired, you can add more salt, pepper, or rosemary.
- Once the soup is ready, remove it from heat and let it sit for a few minutes before serving. This will help the flavors develop further.
- Serve the Tuscan White Bean Soup hot, garnished with a drizzle of olive oil or a sprinkle of freshly cracked pepper, if desired. Enjoy!
Tips
- Bean Preparation: Always rinse canned beans thoroughly to remove excess sodium and improve overall flavor.
- Escarole Selection: Choose fresh, crisp escarole with bright green leaves. Remove tough stems for the best texture.
- Flavor Boosting: Don't rush the sautéing of onions and garlic—this develops a rich, deep flavor base for your soup.
- Herb Intensity: Fresh rosemary can be substituted for dried, but use about three times the amount for the same flavor impact.
- Consistency Control: If you prefer a thicker soup, slightly mash some beans while cooking. For a thinner consistency, add a bit more broth.
- Make-Ahead Magic: This soup tastes even better the next day, so don't hesitate to prepare it in advance.
- Serving Suggestions: Serve with crusty Italian bread or a sprinkle of Parmesan cheese for an extra luxurious touch.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 28g
Protein: 10g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
