Description
This Tuscan White Bean Soup is a hearty and creamy dish bursting with fresh vegetables, aromatic herbs, and velvety white beans simmered in a flavorful vegetable broth. Enhanced with lemon zest and cream, and finished with tender swiss chard and optional fresh herbs, it offers a comforting and nutritious meal perfect for cooler days.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 2 shallots, diced
- 4 cloves garlic, minced
- 1 cup chopped celery
- 1 cup sliced carrots
- 2 teaspoons kosher salt
- 1 teaspoon fresh thyme
- 1/2 teaspoon red pepper flakes
- Zest from one lemon
- 1 bay leaf
- 3 cups vegetable broth
- 2 cans white beans, drained and rinsed
- 3/4 cup heavy cream
- 3 cups (1 bunch) swiss chard, destemmed and chopped
- 1 tablespoon freshly squeezed lemon juice
Optional Toppings
- Chopped fresh basil
- Chopped fresh chives
Instructions
- Heat olive oil and 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 to prevent burning.
- Add garlic and sauté briefly: Add the minced garlic to the pot and cook for about 30 seconds to release its aroma without browning it.
- Sauté carrots and celery: Incorporate the chopped celery and sliced carrots into the pot. Cook for 4 minutes, stirring occasionally until they begin to soften.
- Add seasonings and lemon zest: Sprinkle in the kosher salt, fresh thyme, red pepper flakes, and lemon zest. Stir constantly for about 30 seconds to evenly distribute the flavors and avoid burning the spices.
- Deglaze and combine remaining ingredients: Pour a small splash of vegetable broth into the pot to deglaze and lift any flavorful bits off the bottom. Then add the bay leaf, remaining vegetable broth, drained white beans, and heavy cream. Stir well to combine all ingredients.
- Bring soup to simmer: Increase heat to high and bring the soup to a low boil. Then reduce heat to maintain a gentle simmer and cook uncovered for 15 minutes to blend flavors.
- Thicken soup by crushing beans: Using the back of a ladle or a large spoon, press down repeatedly (15 to 20 times) on the beans and some soup solids to break them up and thicken the soup naturally.
- Add swiss chard and cook: Stir in the chopped swiss chard. Cook for an additional 3 to 4 minutes until the chard turns bright green and softens slightly.
- Finish with lemon juice and herbs: Remove the pot from heat and stir in the freshly squeezed lemon juice for brightness. Optionally, sprinkle chopped fresh basil and chives on top for extra flavor and color.
- Serve or store: Serve the soup immediately for best flavor and texture. Alternatively, store leftovers in the refrigerator for up to five days.
Notes
- For a vegan version, substitute heavy cream with coconut cream or a plant-based cream alternative.
- You can use canned or cooked dried white beans; if using dried, soak in advance and cook until tender.
- Adjust red pepper flakes to taste for level of spiciness.
- Swiss chard can be substituted with kale or spinach if preferred.
- This soup freezes well – cool completely before freezing in airtight containers.
- To thicken soup further, puree a portion of the soup with some beans and stir back in.
