Soup > Italian Soups > Tuscan Soups > Bean Soups > White Bean Soups

Tuscan White Bean and Goat Cheese Soup Recipe

Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cans (15 ounces each) white beans, drained and rinsed
- 4 cups chicken or vegetable broth
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces goat cheese, crumbled
- 1/4 cup chopped fresh parsley

Special equipment needed:
- Immersion blender or blender

Step-by-step instructions:
1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and garlic and cook until softened, about 5 minutes.
3. Add white beans, broth, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Remove bay leaf and use an immersion blender or transfer soup to a blender and blend until smooth.
5. Return soup to pot and add crumbled goat cheese. Stir until cheese is melted and soup is heated through.
6. Serve hot, garnished with chopped parsley.

Preparation time: 10 minutes
Cooking time: 25 minutes
Simmer on medium heat
Serving size:
4-6 servings

Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 22g
Protein: 14g
Sodium: 800mg

Substitutions for ingredients:
- You can use any type of white beans, such as cannellini or navy beans.
- If you don't have fresh parsley, you can use dried parsley or omit it altogether.
- You can use vegetable broth instead of chicken broth to make this soup vegetarian.

- Add chopped cooked bacon or ham for a meatier version of this soup.
- Add chopped kale or spinach for extra nutrition and color.
- Use feta cheese instead of goat cheese for a different flavor.

Tips and tricks:
- Be sure to rinse the beans well before using them to remove any excess salt or starch.
- If you don't have an immersion blender, be careful when blending hot soup in a blender. Allow the soup to cool slightly before blending and blend in small batches to avoid splatters.

Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat soup in a pot over medium heat, stirring occasionally, until heated through.

Presentation ideas:
Serve soup in individual bowls with a drizzle of olive oil and a sprinkle of chopped parsley on top.

- Chopped fresh parsley
- Drizzle of olive oil
- Croutons

- Crusty bread
- Salad with a tangy vinaigrette

Suggested side dishes:
- Grilled cheese sandwich
- Roasted vegetables

Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.

Food safety advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure that it is safe to eat.

Food history:
Tuscan cuisine is known for its simple, rustic dishes that highlight the flavors of fresh, seasonal ingredients. This soup is a classic example of Tuscan cooking, featuring white beans, garlic, and herbs.

Flavor profiles:
This soup is creamy and savory, with a tangy note from the goat cheese and a hint of sweetness from the onions.

Serving suggestions:
Serve this soup as a comforting meal on a chilly day, or as a starter for a Tuscan-inspired dinner party.

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Region: Italian

Taste: Savory, Tangy, Creamy, Herbal, Earthy