Classic Tuscan White Bean Soup

Tuscan White Bean Soup is a classic Italian dish that brings together the wholesome goodness of creamy cannellini beans, hearty vegetables, and aromatic herbs in a light, velvety broth. The combination of flavors creates a comforting and satisfying meal that is perfect for any occasion. This recipe takes extra care to ensure perfectly tender beans and a harmonious blend of ingredients.

SERVES 8

INGREDIENTS:

• 1 pound (2½ cups) dried cannellini beans, picked over and rinsed
• 1 tablespoon extra-virgin olive oil, plus extra for serving
• 1 large onion, chopped
• Carrots, peeled and cut into ½-inch pieces
• 2 celery ribs, cut into ½-inch pieces
• 8 garlic cloves, peeled and crushed
• ½ ounce dried porcini mushrooms, rinsed and minced
• 5 cups water
• 3 cups vegetable broth
• 2 bay leaves
• 1 pound kale or collard greens, stemmed and chopped into 1-inch pieces
• 1 (14.5-ounce) can diced tomatoes, drained
• 1 sprig fresh rosemary

INSTRUCTIONS:

1. Dissolve 3 tablespoons salt in 4 quarts cold water in a large container. Add beans and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.
2. Adjust the oven rack to the lower-middle position and preheat the oven to 250 degrees. Heat oil in a Dutch oven over medium heat until shimmering. Add onion, carrots, and celery and cook until vegetables are softened and lightly browned, 10 to 15 minutes.
3. Stir in garlic and mushrooms and cook until fragrant, about 1 minute. Stir in water, broth, soaked beans, and bay leaves. Increase heat to high and bring to a simmer. Cover the pot, transfer it to the oven, and cook until beans are almost tender (the very center of beans will still be firm), 45 minutes to 1 hour.
4. Stir in kale and tomatoes and continue to cook in the oven, covered, until beans and greens are fully tender, 30 to 40 minutes.
5. Remove the pot from the oven. Submerge the rosemary sprig in the stew, cover, and let it stand for 15 minutes. Discard bay leaves and rosemary sprig. Season the soup with salt and pepper to taste. If desired, use the back of a spoon to press some beans against the side of the pot to thicken the soup. Drizzle extra olive oil over individual bowls and serve.

VARIATION: Quicker Tuscan White Bean Soup

• Skip step 1, reduce the amount of water to 2 cups, and substitute 4 (15-ounce) cans of rinsed cannellini beans for soaked cannellini beans. Add water, broth, beans, bay leaves, kale, and tomatoes to the pot at the same time and simmer gently on the stovetop until vegetables and greens are fully tender, 20 to 25 minutes. Add the rosemary sprig off heat as directed.

TIPS:

• Soak the Beans: To ensure tender beans, soak the dried cannellini beans in salted water for at least 8 hours or up to 24 hours. This softens the skins and helps prevent tough, exploded beans.
• Gentle Cooking: After simmering the soup on the stovetop, transfer it to a 250-degree oven for gentle cooking. This slow cooking method ensures that the beans remain intact and perfectly tender.
• Timing the Tomatoes: Add the diced tomatoes towards the end of cooking to prevent their acidity from interfering with the beans’ softening process.
• Steeping Rosemary: For a balanced herbal flavor, steep the fresh rosemary sprig in the broth for just 15 minutes. This prevents the rosemary from overpowering the soup.
• Thickening the Soup: If you prefer a thicker consistency, press some beans against the side of the pot using the back of a spoon to naturally thicken the soup.
• Quicker Option: If you’re short on time, opt for the “Quicker Tuscan White Bean Soup” variation, using canned cannellini beans and reducing the cooking time on the stovetop.

Enjoy this Classic Tuscan White Bean Soup with Garlic Toasts for a delightful and satisfying meal. It’s a comforting dish that brings the flavors of Tuscany to your table!