Easy Tuscan White Bean Soup (Authentic Recipe) – Learn with Experts

Easy Tuscan White Bean Soup (Authentic Recipe) – Learn with Experts:- The pancetta, vegetables, and fresh rosemary in this Easy Tuscan White Bean Soup make it taste warm and comforting. This Italian soup made in one pot tastes great and is good for you. Put some extra-virgin olive oil on top and serve with crusty bread.

Easy Tuscan White Bean Soup (Authentic Recipe) – Learn with Experts

Ingredients

• 3 Tablespoons extra-virgin olive oil plus more for serving
• 4 ounces pancetta diced
• 1 onion chopped
• 2 large carrots peeled and chopped
• 2 celery stalks chopped
• 2 cloves garlic minced
• 6 cups vegetable or chicken broth
• 2 cans 15 oz each white beans
• 1 teaspoon dried rosemary
• 1-2 bay leaves
• Salt and freshly ground black pepper to taste
• Crushed red pepper flakes optional
• Parmigiano-Reggiano cheese grated

Instructions

1. Heat the oil: In a large (10-inch) pot or Dutch oven, heat 3 tablespoons of olive oil over medium heat.
2. Add the pancetta and cook for about 4 to 5 minutes, until it starts to crisp up and the fat runs off. Use a wooden spoon to stir it while it’s cooking so that one side doesn’t burn.
3. Put the onion, carrots, and celery in the pan and cook for 8 minutes. Use a wooden spoon to stir it as it cooks. Cut up the garlic and add it to the bowl.
4. Add Garlic: Stir in the minced garlic and cook for less than a minute. You don’t want it to burn or turn brown.
5. Add beans and broth: Add the beans and broth. Put in the rosemary sprigs and bay leaf. Turn up the heat and boil it. Turn down the heat and let it simmer for about 45 minutes with the lid partially on top. Check the seasoning while it’s cooking and add some salt and freshly ground black pepper if you think it needs it.
6. Some of the beans should be mashed: Take the rosemary and bay leaf out of the dish. To serve, I took out most of the soup and put it in a bowl. You could use a potato masher or a wooden spoon to mash the remaining 2 cups of soup really well. I added the part that wasn’t mixed back to my mashed beans and mixed them together. OR you could use a high-speed blender to blend 2 cups of the soup.
7. Put the creamed soup back together. If you blended some of the soup, add it back to the pot and stir it in. If it’s too thick, add more broth and let it cook for a while longer before serving.
8. To serve, move the soup to a serving bowl or ladle it right into bowls. Add some extra-virgin olive oil right before serving. Add some crushed red pepper flakes and Parmigiano-Reggiano cheese if you like. HAVE FUN!

Also Read:-Easy Italian Lentil Soup Recipe – Step by Step Guide

Nutrition

• Calories: 74kcal
• Carbohydrates: 2g
• Protein: 0.3g
• Fat: 7g
• Saturated Fat: 1g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 5g
• Sodium: 2mg
• Potassium: 36mg
• Fiber: 0.4g
• Sugar: 1g
• Vitamin A: 8IU
• Vitamin C: 2mg
• Calcium: 7mg
• Iron: 0.1mg

FAQ’S

Q1. What are cannellini beans?
Cannellini come from Southern Italy. You can also call them white kidney beans.

Q2. What is the thickener in a white bean soup?
Most of the time, the beans themselves are what make white bean soup thick. They make the soup thick by adding creaminess when they are cooked and blended. You could also add flour or cornstarch to thicken the soup, but this might change the way it tastes and feels.

Q3. Are cannellini beans the same as white beans?
Different kinds of beans. Cannellini beans, which are also called white kidney beans, taste a little nutty and have a creamy texture. White beans, on the other hand, can mean different kinds of beans, like Great Northern, navy, or butter beans.

Q4. What is the best white bean?
In this recipe, kidney beans called cannellini beans are used. When cooked, cannellini keep their shape and are also very creamy. You could also use Great Northern Beans.

Q5. Is white bean soup good for you?
Anytime you want to eat something healthy, white bean soup is a great choice. It has a lot of protein, fiber, and vitamins and minerals that your body needs. Also, the beans in this soup are full of antioxidants that can help your body fight off sickness. On top of that, the vegetables in this recipe make the dish even healthier.

Q6. How do I not get mushy beans?
After you start cooking the vegetables and add the broth, you should add the beans. Don’t boil them hard; instead, simmer them on medium-low heat so they don’t get too soft.

Q7. How long to soak white beans for soup?
They could be soaked all night. Cover them with two inches of water. It’s best to use coarse kosher salt (or fine sea salt) for every pound of beans. You could also let them soak for 4 to 12 hours. Drain and rinse them well before you cook with them.

Q8. Why discard bean soaking water?
You could save the water that the beans soak in, but it’s better to rinse the beans and throw away the water that they were in.

Q9. Can I add some pasta or any grains to this soup?
Yes, I like to cook some ditalini or pastina to go with this bean soup. You could make farro, white or brown rice, or both.

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