Nigella Tuscan Bean Soup Recipe

This easy and hearty Tuscan Bean Soup, inspired by Nigella, is the perfect quick and nutritious meal for chilly days. Packed with creamy cannellini beans, tender greens, and fragrant oregano, it’s a comforting bowl of goodness. Serve it with crispy Parmesan toasts for a satisfying touch, and feel free to use common pantry staples for added flexibility!

Ingredients Needed:

For the Soup:

• 3 tbsp olive oil
• 2 medium carrots, thickly sliced
• 1 large onion, coarsely chopped
• 1 rib celery, coarsely chopped
• 1 garlic clove, finely chopped
• 3 sprigs fresh oregano
• 1/4 tsp salt
• Black pepper, to taste
• 2 (15-ounce) cans of cannellini beans, drained and rinsed
• 5 cups chicken stock or vegetable stock
• 4 cups baby kale or baby spinach, stems removed if tough
• 1 tbsp chopped fresh oregano, for garnish
• Olive oil, to serve
• Extra grated Parmesan, to serve

For the Parmesan Toasts:

• 1/2 baguette, thinly sliced
• Olive oil
• 1/2 cup grated Parmesan

How To Make Tuscan Bean Soup Recipe?

1. Cook the Vegetables: Heat the olive oil in a soup pot over medium heat. Add the carrots, onion, celery, garlic, fresh oregano sprigs, salt, and black pepper. Stir often and cook for 10 minutes, until the vegetables are softened and the onions are translucent.
2. Prepare the Beans: Mash 120g / 1/2 cup of the beans with a fork or potato masher. Add the mashed beans to the pot, stirring for 2 minutes to thicken the base.
3. Simmer the Soup: Add the remaining whole beans and mix well. Pour in the chicken or vegetable stock and bring the soup to a boil. Reduce the heat, partially cover with a lid, and simmer for 20 minutes, or until the carrots are tender. Remove and discard the oregano sprigs, and adjust the seasoning with additional salt and pepper if needed.
4. Make the Parmesan Toasts: Toast the baguette slices until golden on both sides. Drizzle the hot toast with olive oil and sprinkle with grated Parmesan. Melt the cheese by placing the toast in a toaster oven for 1 minute or heating it in a covered skillet over medium heat.
5. Add the Greens: Stir the kale or spinach into the soup and simmer for 2 minutes, just until the greens wilt.
6. Serve: Ladle the soup into bowls. Garnish with chopped fresh oregano, a drizzle of olive oil, and extra Parmesan if desired. Serve with the Parmesan toast on the side.

Recipe Tips:

• Mash Some Beans: Mashing a few beans makes the soup thicker and creamier without adding cream.
• Use Fresh Oregano: Fresh oregano gives the best flavor. If you use dried, add less so it doesn’t taste too strong.
• Pick Good Stock: Use tasty chicken or vegetable stock because it makes the soup flavorful.
• Make Toasts Fresh: Parmesan toasts are best when fresh. Toast them just before eating so they stay crispy.
• Check the Taste: Taste the soup at the end and add more salt, pepper, or a little lemon juice if needed.

How To Store & Reheat Leftovers?

• Refrigerate: Let the soup cool to room temperature first. Put it in a container with a lid and keep it in the fridge for up to 3 days.
• Freeze: Cool the soup, then freeze it in a container that is safe for freezing. You can freeze it for up to 2 months.
• Reheat: Put the soup in a pot and warm it on medium heat. Stir it until it’s hot.

Nutrition Facts:

• Calories: 125 kcal
• Total Fat: 1.6 g
• Saturated Fat: 0.2 g
• Cholesterol: 0 mg
• Sodium: 0.8 g
• Potassium: 952mg
• Total Carbohydrate: 16.2 g
• Dietary Fiber: 8.6 g
• Sugars: 3 g
• Protein: 6.8 g

Try More Nigella Lawson Recipes:

• Nigella Celeriac Soup ​Recipe
• Nigella Lentil And Chestnut Soup ​Recipe
• Nigella Pea And Lettuce Soup ​​Recipe