Description
This Tuscan White Bean Soup is a comforting and hearty dish featuring creamy white beans, fresh vegetables, and aromatic herbs simmered to perfection. Enhanced with Swiss chard and a hint of lemon, this nourishing soup is perfect for a cozy meal that’s both flavorful and nutritious.
Ingredients
Scale
Base Ingredients
- 1 tablespoon olive oil
- 2 shallots, diced
- 4 cloves garlic, minced
- 1 cup chopped celery
- 1 cup sliced carrots
Seasonings and Herbs
- 2 teaspoons kosher salt
- 1 teaspoon fresh thyme
- 1/2 teaspoon red pepper flakes
- Zest from one lemon
- 1 bay leaf
Liquids and Beans
- 3 cups vegetable broth
- 2 cans white beans, drained and rinsed
- 3/4 cup heavy cream
Greens and Finishing Touches
- 3 cups (1 bunch) Swiss chard, destemmed and chopped
- 1 tablespoon freshly squeezed lemon juice
- Optional – chopped fresh basil and chives for topping
Instructions
- Sauté Shallots: Heat a large pot over medium-high heat. Add the olive oil and, once hot, add the diced shallots. Sauté for 3 to 4 minutes until they become translucent, stirring occasionally.
- Add Garlic: Add the minced garlic to the pot and sauté for 30 seconds to release its aroma without browning.
- Cook Vegetables: Add the chopped carrots and celery to the pot and sauté for 4 minutes, stirring occasionally, until slightly softened.
- Season the Base: Add the kosher salt, fresh thyme, red pepper flakes, and lemon zest to the pot. Stir continuously for 30 seconds to blend the flavors.
- Deglaze and Add Liquids: Pour a splash of vegetable broth into the pot to deglaze and loosen any browned bits on the bottom. Then add the bay leaf, remaining vegetable broth, white beans, and heavy cream. Stir everything to combine thoroughly.
- Simmer Soup: Increase the heat to high to bring the soup to a gentle boil. Once boiling, reduce heat to low and allow the soup to simmer for 15 minutes to meld flavors.
- Thicken Soup: Using the back of a ladle or large spoon, press down on the soup about 15 to 20 times to break some of the white beans. This creates a thicker, creamier texture.
- Add Swiss Chard: Stir in the chopped Swiss chard and cook for an additional 3 to 4 minutes until the greens are bright green and slightly wilted.
- Finish Soup: Remove the soup from heat, then stir in the freshly squeezed lemon juice for brightness. Optionally, top with chopped fresh basil and chives for added freshness.
- Serve or Store: Serve the soup immediately while warm, or transfer to airtight containers and refrigerate for up to five days.
Notes
- You can substitute heavy cream with coconut cream or a plant-based alternative for a dairy-free version.
- For added protein, consider stirring in cooked Italian sausage or pancetta.
- Adjust red pepper flakes to taste for a milder or spicier soup.
- To make the soup thicker, puree a portion of the soup before adding the chard.
- This soup freezes well; store in freezer-safe containers for up to 3 months.
