This Tuscan white bean soup is so incredibly versatile. Like a little black dress, it can have different looks depending on how you dress it.
It could have a simple look – lunch for the week. It keeps really well and is one of those soups that gets better after a day in the fridge and it also freezes well. It would be a great companion to a sandwich or some toasty bread with butter or melted cheese.
It could also have a dressier look when paired with the right accessories. A sprinkle of shredded or grated Parmesan and fresh chopped parsley with a crusty baguette on the side gives the soup a fancy-restaurant elegance.
The base of the soup is onion, celery, garlic and white beans. It’s seasoned with a combination of dried Italian herbs and a splash of red wine vinegar brightens the tomato-y broth.
It would also be a great dish for a dinner party. You could make it a day ahead of time or even a few hours ahead and then simply reheat it on the stove just before dinner.
Tuscan White Bean Soup
- 1 small onion diced (about 1/2 c.)
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 t. dried basil
- 1/2 t. dried parsley
- 1/2 t. dried oregano
- 1 15 oz can diced tomato
- 1 15 oz can Great Northern beans, rinsed
- 3 c. vegetable broth
- 1 T. red wine vinegar
- 1 bay leaf
- salt & pepper
- 1-2 T. olive oil
- Fresh parsley, for topping
- Shredded Parmesan, optional
In a large pot, heat the olive oil over medium heat. Once the oil is hot, add the onion, celery, and a pinch of salt. After a few minutes & the onions are becoming translucent, add the minced garlic, basil, parsley, and oregano. Let the mixture cook for a minute or two, until fragrant. Add the tomatoes, white beans, broth, red wine vinegar, bay leaf, and a pinch of salt and pepper. Bring the soup to a boil, then turn it to low and let it simmer for 30 minutes. Taste the soup and add more salt if necessary. Remove the bay leaf and serve with Parmesan, chopped parsley, and crusty bread.