Tuscan White Bean Soup Recipe
This white bean soup is a healthy (and vegan) Mediterranean recipe full of flavor. It's also the perfect comfort food for every time you need something cozy and delicious.
Servings: 4
Calories: 527kcal
Ingredients
- 1 pound dried white beans, cannellini, or the variety you prefer, soaked overnight
- 1 onion, thinly chopped
- 1 carrot, thinly chopped
- ½ cup celery, thinly chopped (or parsley)
- 1 clove garlic, crashed (or minced for stronger flavor)
- 2 tablespoons thick tomato paste
- 1 teaspoon paprika
- 4 tablespoons olive oil
- 1 vegetable bouillon cube (or 1 tablespoon powdered - you can also use chicken for not vegans)
- Salt and pepper to taste
- Some red pepper flakes for serving
Instructions
- From the previous night, rinse the beans and place them in a pot with enough water to cover them, about 3 inches high. Add 1 tablespoon salt and stir to dilute.The next day, rinse them very well and add enough water to cover them, about 1 inch high. Bring to a boil. At the same time, bring another pot of water (about 1 gallon) to a boil.
- After 10 minutes of boiling the beans drain them, return to the pot and add enough of the boiling water (from the other pot) to cover them. Reduce heat to low and simmer until tender (about 50 to 60 minutes, or longer depending on the beans and the hardness of the water). During this process check the water level and if you see it very low, add some extra water to cover the beans.
- When beans are tender, add all the rest of the ingredients and simmer for about 30 more minutes or until all the vegetables are tender too.Eat.
Notes
- Choose some good quality beans, since that will affect the end result. Keep in mind that the older the beans are, the longer they will need to cook.
- If your tap water is hard (with a high mineral content) it is best to boil them with some soft (low mineral) bottled water. It makes great difference in cooking time!
- Remember not to add salt until the beans are tender and soft.
Nutrition
Calories: 527kcal
