A Hearty Slice of Tuscany – As the winds blow a little chillier and the days shorten, our cravings naturally shift towards warm, comforting dishes. And what better way to embrace the cozy season than with a hearty bowl of Tuscan white bean soup?
This rustic Italian classic is more than just a delicious meal; it’s a journey to the rolling hills and charming villages of Tuscany, where simplicity reigns supreme.
This soup boasts a symphony of flavors, starting with a base of cannellini beans, known for their creamy texture and mild nutty taste.
The magic unfolds as we saute aromatic vegetables like onions, carrots, and celery in olive oil, infusing the broth with their earthy sweetness. A whisper of garlic adds depth, while fresh herbs like rosemary and thyme lend a touch of their signature fragrance.
But the true Tuscan soul of the soup lies in the addition of kale or Swiss chard. These leafy greens not only add vibrant color and essential vitamins but also bring a delightful bitterness that perfectly balances the richness of the beans. A splash of dry white wine, reminiscent of Tuscan vineyards, further elevates the flavor profile with a touch of acidity.
Slow Cooker Tuscan White Bean Soup
Course: Uncategorized4
servings25
minutes45
minutesIngredients
1 tablespoon olive oil
1 head of garlic, halved crosswise
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)
1 (14.5-ounce) can diced tomatoes, undrained
4 cups vegetable broth
1 (15-ounce) can cannellini beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
1 cup kale, chopped
Salt and pepper to taste
For the Roasted Garlic & Lemon Aioli:
3 cloves roasted garlic (from the head above)
1/2 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon olive oil
Pinch of salt
Directions
- Roast the garlic: Preheat oven to 400°F (200°C). Drizzle the head of garlic with olive oil and roast for 40-45 minutes, or until golden brown and soft. Let cool slightly.
- Sauté the aromatics: While the garlic roasts, heat olive oil in a large skillet over medium heat. Add the onion, carrots, and celery and cook until softened, about 5 minutes. Add the minced garlic, thyme, oregano, and red pepper flakes (if using), and cook for another minute, until fragrant.
- Combine in the slow cooker: Transfer the sautéed vegetables and spices to your slow cooker. Add the diced tomatoes, vegetable broth, beans, and kale. Stir to combine and season with salt and pepper.
- Cook low and slow: Cook on low for 6-8 hours, or until the vegetables are tender and the flavors have melded.
- Make the aioli: While the soup cooks, squeeze the roasted garlic cloves out of their skins. Combine the garlic, mayonnaise, lemon juice, olive oil, and salt in a blender or food processor and blend until smooth.
- Serve and enjoy: Once the soup is cooked, ladle it into bowls and top with a dollop of roasted garlic and lemon aioli. Serve with crusty bread for dipping.
Tips:
- For a thicker soup, mash some of the beans against the side of the slow cooker before serving.
- You can substitute other white beans, such as Great Northern beans or navy beans, for the cannellini beans.
- Add a pinch of red pepper flakes for a touch of heat.
- Garnish with fresh herbs like parsley or basil for extra flavor.
This recipe is sure to impress your health-conscious friends and family with its depth of flavor and nutritional value. The slow cooker does all the hard work, while you get to enjoy the delicious results!
Whether you’re a seasoned cook or just starting your culinary adventures, Tuscan white bean soup is an approachable recipe.
It’s a one-pot wonder, requiring minimal prep and clean-up. Plus, it’s incredibly versatile! Customize it to your liking by adding protein like pancetta or sausage for a more robust flavor, or keep it vegetarian for a lighter option.
A drizzle of good quality olive oil and a sprinkle of Parmesan cheese complete the experience, transporting you straight to the heart of Tuscany with every spoonful.
