Tuscan White Bean Soup
This Tuscan White Bean Soup is hearty and so comforting. Full of white beans, swiss chard, and fresh herbs. Super simple to make and ready in 10 minutes!
This Tuscan White Bean Soup is a quick, vegetarian spin on the traditional Italian soup that we all know and love! It’s cozy, hearty, bursting with flavor and the perfect recipe to make on those busy weeknights when we just didn’t have time to prep ahead. All you need is 10 minutes and a few key ingredients to get started, and you have a hearty soup to keep you warm during the winter months!
Having the Right Tools In the Kitchen
My best tip to speed up prep time when making any recipe is to set yourself up with the right kitchen tools. Using a food processor to cut, chop and shred your veggies is one of my favourite ways to save time. You can also buy pre-cut veggies such as shredded carrots, chopped onions, and minced garlic to make life a little bit easier in the kitchen! Next, I’ll reach in the cupboard for some of the favourite pantry essentials like canned beans, canned tomatoes, coconut milk, garlic, onions, bouillon cubes etc. Having a few of these staples on hand makes it a lot easier to whip up any recipe – trust me!
Why I Love Beans
I guess my love affair with beans goes back to my childhood. I am Portugueses after all, and we all know how much we love our beans! Beans are packed with protein and fibre and also makes this soup really thick and hearty. They also keep you feeling fuller longer, making this Tuscan White Bean Soup the perfect complete meal! To make this soup extra thick and creamy, I like to lightly purée the beans directly in the pot. You can use a potato masher or an immersion blender. Just be careful not to over blend or mash it, you want the soup to still be chunky!
Speeding Up The Cooking Process
The best way to speed the cooking process is by being one step ahead. I start by boiling the water in the kettle. This will be used to add to the bouillon cube and the soup. It also saves time in waiting for it to come to a boil on the stove. While the water is boiling you can prep your other ingredients. For this recipe, I also used pre-shredded carrots and finely chopped celery to speed up the cooking time. Once all the veggies are sautéed, toss in the beans, fresh herbs, and veggie broth and heat until simmering. Once it’s ready, just serve with some grated parmesan and your favourite crusty bread!
If you’re looking for more quick soup recipes, then check out:
If you make this recipe, be sure to share a photo on social media and tag me @healthnutnutrition and #healthnuteats so that I can see your creations!
Recipe
Tuscan White Bean Soup
Ingredients:
- 1 tbsp extra virgin olive oil
- 1 small yellow onion diced
- 2 cloves garlic minced
- 1/2 cup canned diced tomatoes
- 1/2 cup shredded carrots
- 1 rib celery sliced
- 1 tsp sea salt
- 1/2 tsp black pepper ground
- 1/4 tsp chilli flakes
- 1/4 tsp smoked paprika
- 1 can white/cannellini beans 19oz/540ml
- 1/2 tbsp fresh thyme chopped
- 1/2 tbsp fresh oregano chopped
- 4 cups boiling water
- 1 1/2 veggie bouillon cube low sodium
- 6 leaves swiss chard washed and chopped
Instructions:
- Heat the olive oil In a large soup pot on high heat. Add the onion, garlic, carrots, tomatoes, celery, salt, pepper, chilli flakes and smoked paprika. Saute for 2 minutes, stirring often.
- Add the beans, oregano, and thyme. Cook for 1 minute.
- While the veggies are sauteing, dissolve the veggie bouillon cubes in a little bit of hot water. Add to soup, along with 4 cups of boiling water.
- Simmer for 3 minutes on med-high-heat. Using an immersion blender, blend for 3 to 5 seconds, moving it around the soup. (you want the soup to still be chunky)
- Add swiss chard, and cook for 2 minutes. Serve with grated parmesan and crusty bread.
Notes
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