Tuscan White Bean Soup

by Michael on March 7, 2013 · 35 comments

Tuscan White Bean Soup-Verses from my Kitchen

And so it begins. The slow and deliberate winter thaw. The sound of the swollen winter breeze, for months now our companion, has been extinguished. The birds have begun to regain their rightful place on the branches out back and have started serenading us in the morning. Spring. Her perfume is all around us.

The lull of winter is crawling to an end. After months spent harboring away in our home, the lure of spring’s charm will soon call. The pace will sharpen and test our resolve. And soon, the memories of winter will be distant. Fading into the sunset of another season passed. Ready for future moments to take hold.

Before the passing of the guard, winter will surely leave her mark one last time. And to hold you over for the last of the cold, long nights, I made this soup. Everything I want in a wintery pot of soup. It’s hearty and has great depth of flavour, it’s loaded with lots of great vegetables and beans and great stock. It’s also great to freeze. Just in case winter has different plans.

Tuscan White Bean Soup 2-

From my kitchen.

ML

 

Tuscan White Bean Soup 3 - Verses from my Kitchen

 

 

Tuscan White Bean Soup

Ingredients:

  • 2 cups cannellini beans, soaked and drained
  • 2 carrots, chopped
  • 2 celery ribs, chopped
  • 1 large leek (white and light green parts only), diced
  • 1/2 cup extra-virgin olive oil
  • 3 garlic cloves, sliced
  • 2 cups squash, peeled and cut into cubes
  • 1 potato, peeled and cubed
  • 4 cups vegetable stock
  • kosher salt and fresh ground pepper
  • 2 tbsp. fresh oregano, minced
  • 4 slices of baguette

Prep:

  1. In a large saucepan, heat 2 tbsp. oil over medium heat. Add the garlic and cook for 2 minutes. Add in the leeks, carrots, celery, potato and squash and saute for 1o minutes.
  2. Add the vegetable stock and 2 cups of water. Season and bring to a boil. Reduce heat to medium-low, cover and simmer for 20-25 minutes, or until the vegetables are tender.
  3. Stir in the beans and oregano and season to taste. Cook for a further 1o minutes.  Transfer half the mixture to a food processor and purée. Return to the pot and heat through.
  4. Meanwhile, brush the baguette slices with oil and broil until golden brown. Rub with half a garlic head.
  5. Ladle soup into bowl and place a baguette slice on top. Drizzle with the remaining olive oil. Garnish with an oregano sprig.
  6. Serves 6-8.

Leave a Comment

{ 34 comments… read them below or add one }

Sue/the view from great island March 8, 2013 at 12:34 am

I love your idea of celebrating the end of winter instead of rushing spring…lovely soup!

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Laura (Tutti Dolci) March 8, 2013 at 1:14 am

A lovely soup for this transitional period!

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thelittleloaf March 8, 2013 at 2:18 am

What a beautiful hearty but healthy soup!

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Kiran @ KiranTarun.com March 8, 2013 at 3:16 am

Comfort food at it’s best!
Though winter is thawing at an insanely slow rate :D

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Sue March 8, 2013 at 8:02 am

I wanted to print off this recipe, but I don’t see a print choice…am I missing it?

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Maria March 8, 2013 at 8:33 am

Looks like I need to make this soup for lunch. Love it!

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Katrina @ Warm Vanilla Sugar March 8, 2013 at 10:25 am

This looks lovely! Awesome recipe!

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Brian March 8, 2013 at 12:50 pm

So hearty! I could use a bowl of this right now. We’re still getting tons of snow. Boo hiss! Have a good weekend, friend!

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Denise March 8, 2013 at 3:03 pm

I was just telling Lenny this last night – that winter is almost gone, and all the cold/snowy things we wanted to do is coming to a near. Why did it fly by so quickly? Or maybe we just need to slow down more … Regardless, Mike, you made the perfect soup. I adore soup recipes such as this; simple but delicious.

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Jodi March 8, 2013 at 4:27 pm

This soup sounds really good, but would love to use my crock pot instead… Doable? :)

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Michael March 9, 2013 at 7:56 am

Hi Jodi! To be honest, I’ve never used a crock pot. Crazy, right? I can’t see why it wouldn’t work but I can’t tell you 100%.

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Jodi March 11, 2013 at 9:02 am

I made this soup in my crock pot and it came out perfect… Just throw everything in, set the timer for 8 hours (low) and voila – it was a perfect dinner… I also added sweet & hot sausage, and used chicken broth instead of veggie – very tasty…

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Michael March 11, 2013 at 11:35 am

Thanks for letting me know, Jodi! So happy it worked out for you. Love the hot sausage addition.

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Marta @ What should I eat for breakfast today March 8, 2013 at 4:47 pm

I like the idea, it must taste amazing. My resolution for this year was to eat more soups. Thank you for sharing :)

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Jean Marie March 8, 2013 at 8:21 pm

Beautifully written and a good solid soup

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Jean Marie March 8, 2013 at 8:26 pm

You are truly a beautiful writer– I loved you verse

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Michael March 10, 2013 at 12:04 pm

Thank you so much Jean Marie. That’s incredibly kind of you to say.

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Dianne March 9, 2013 at 4:51 am

Looks a lovely soup, I might try it this weekend.. The beans seem to only cook for 10 minutes though, or are you supposed to cook them before they go in?

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Robin March 9, 2013 at 11:58 am

I’m on the same page as Sue on March 8th. I don’t see a print button.

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Michael March 10, 2013 at 12:03 pm

Sorry Robin, there isn’t a print feature. Let me work on that and get one up and running. My apologies!

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Amanda March 10, 2013 at 10:44 pm

You can always just copy and paste… its worked well for me! :)

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Peter G | Souvlaki For The Soul March 10, 2013 at 9:11 pm

Yum! I love all kinds of bean soups…and Mike your words and pictures always send me to another world! It’s still warm here but I give it another month before I start indulging in this soup! Cheers!

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Michael March 11, 2013 at 11:35 am

Thank you Peter! Hold on to the warm weather as long as you can. Trust me.

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Amanda March 10, 2013 at 10:44 pm

Its beautiful as always… the perfect transition soup! :)

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Jean March 14, 2013 at 1:21 pm

Would love to be able to print this recipe…………..looks and sounds amazing. Thanks!

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Lyn March 16, 2013 at 11:59 am

what kind of squash?

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Lyn March 16, 2013 at 12:00 pm

what kind of squash is used?

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Michael March 17, 2013 at 4:14 pm

Hi Lyn. I used butternut squash.

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Anny N March 23, 2013 at 7:31 pm

Winter is almost over, but I love soup regardless season. This looks so yummmmy and healthy too. I will definitely try this out at home. Thank you for sharing :)

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katie May 1, 2013 at 7:21 am

Oh my… this soup looks amazing. i love a good soup chocked-full of veggies!

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Michael May 1, 2013 at 11:53 pm

Thanks Katie!

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Kate S. September 29, 2013 at 8:11 pm

Maybe this is a dumb question but, what kind of squash?

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Michael October 2, 2013 at 8:55 pm

Hi Kate! I usually use butternut but whatever variety you have should work fine. Thanks!

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Kate S. October 9, 2013 at 7:38 pm

Thanks for responding. I didn’t notice someone had already asked. Sorry. :-)

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