Introduction:
Indulge in the heartwarming embrace of our Hearty Tuscan White Bean Soup, a symphony of flavors and wholesome goodness to elevate your winter dining experience. This gluten-free and vegan creation is not merely a soup; it’s a culinary journey that promises satisfaction and nourishment. Whether prepared in advance or crafted spontaneously, this recipe puts the destiny of deliciousness in your hands.
Ingredients:
A. Elixir of Olive:
1/4 Cup Olive Oil (Extra Virgin):
Commence the creation with the liquid gold of extra virgin olive oil.
B. Aromatic Trio:
1 Small Onion, Diced:
Unleash the savory base with diced onions.
2 Medium Shallots, Chopped:
Elevate the aromatic essence with the subtle allure of shallots.
4 Cloves Garlic, Mashed:
Infuse bold garlic notes to awaken the palate.
C. Vegetable Symphony:
2 Carrots, Chopped into Coins:
Add a touch of sweetness and vibrant color.
2 Celery Stalks, Diced:
Introduce a refreshing crunch to the melody.
D. Wholesome Protagonist:
3 Cans (15 Ounces Each) Cannellini Beans, Drained and Rinsed:
Bring hearty white beans to the forefront, delivering a satisfying protein punch.
E. Flavorful Ensemble:
2 Bay Leaves:
Enhance with aromatic bay leaves.
1 Tablespoon Italian Seasoning:
Craft an Italian-inspired seasoning blend for depth.
1/2 Teaspoon Red Pepper Flakes:
Infuse a hint of heat for a tantalizing kick.
F. Broth Concoction:
5-6 Cups Vegetable Broth:
Create a comforting and flavorful broth.
G. Seasoning Harmony:
1/2 Teaspoon Sea Salt:
Season judiciously for balanced taste.
1/4 Teaspoon Ground Black Pepper:
Add a dash of freshly ground black pepper.
H. Verdant Elegance:
3 Cups Fresh Spinach:
Introduce vibrant spinach for a final touch of freshness.
Culinary Choreography:
Olive Oil Prelude:
Begin by gently heating extra virgin olive oil in a large pot over medium-low heat.
Aromatic Ballet:
Sauté diced onions, chopped shallots, and mashed garlic in olive oil for 3-4 minutes, allowing their flavors to meld.
Vegetable Waltz:
Introduce carrots and celery, sautéing for an additional 7-10 minutes to build rich flavors.
Bean Interlude:
Rinse and drain cannellini beans; add them to the pot along with bay leaves, Italian seasoning, red pepper flakes, vegetable broth, salt, and pepper.
Simmering Crescendo:
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
Bay Leaf Egress:
Uncover and discard bay leaves.
Creamy Transformation:
Transfer two cups of the soup to a high-speed blender, blend until creamy, and return it to the pot.
Verdant Finale:
Add fresh spinach, stirring until wilted.
Garnish Grandeur:
Garnish with fresh herbs, accompany it with a slice of crusty bread, and savor the masterpiece.
Culinary Conclusion:
Embrace the comforting allure of our Hearty Tuscan White Bean Soup, where each spoonful is a melody of carefully curated flavors. Elevate your winter dining with this gluten-free and vegan masterpiece, striking the perfect balance between wholesome goodness and culinary finesse. From the first aromatic sauté to the verdant finale, this soup invites you on a culinary journey that celebrates the art of nourishing indulgence.
HEARTY TUSCAN WHITE BEAN SOUP
PREP TIME 15MINUTES MINS
COOK TIME 15MINUTES MINS
TOTAL TIME 30MINUTES MINS
SERVES 6 SERVINGS
My Hearty Tuscan White Bean Soup is the only soup you need in your life, this Winter! It’s full of delicious herbs and hearty white beans, to not only keep you full, but also satisfied! Plus, it’s gluten-free and vegan, too. Prep this soup ahead of time or make it quickly when the craving strikes – destiny is in your hands!
INGREDIENTS
1/4 Cup Olive Oil extra virgin
1 Small Onion diced
2 Medium Shallots chopped
4 Cloves Garlic mashed
2 Carrots chopped into coins
2 Celery Stalks diced
3 15 Ounce Cans Cannelli Beans drained and rinsed
2 Bay Leaves
1 Tablespoon Italian Seasoning
1/2 Teaspoon Red Pepper Flakes
5-6 Cups Vegetable Broth
1/2 Teaspoon Sea Salt
1/4 Teaspoon Ground Black Pepper
3 Cups Fresh Spinach
INSTRUCTIONS
Start by heating the olive oil in a large pot, on the stove, over medium-low heat.
Sauté the onions, garlic, and shallots in the olive oil for, about 3-4 minutes.
Then, adding the carrots and celery and sauté for another 7-10 minutes. This is really important to ensure that the flavors build.
Rinse and drain your cannellini beans, and add them to the pot along with the bay leaves, Italian seasoning, red pepper flakes, vegetable broth, salt, and pepper.
Bring your mixture to a boil, then reduce the heat to low, cover, and simmer for another 15 minutes.
Remove the cover to pull out and discard the bay leaves.
Next, transfer two cups of the soup to a high-speed blender and blend so it gets creamy.
Return your soup to the pot and stir generously.
Add in the spinach and stir until it’s wilted.
Garnish your soup with some fresh herbs and a slice of crusty bread; serve, and enjoy!
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