Tuscan Bean Soup
4 servings
30 minutes
Tuscan bean soup is a warm embrace of Italian cuisine. Its roots go back centuries when Tuscan peasants created nourishing dishes from available ingredients. This soup has a rich, velvety flavor where creamy beans harmonize with the aroma of garlic, oregano, and light dairy tenderness. It evokes the coziness of a village hearth, warming and energizing with every spoonful. It can be enjoyed as a standalone dish or with crispy bread that perfectly complements the soup's texture. This recipe reflects the philosophy of Italian cuisine — simplicity, quality, and love for natural products. A wonderful choice for a leisurely dinner when you want to immerse yourself in the atmosphere of the Tuscan hills.
1
In a large pot, heat the oil and sauté the crushed garlic for 2-3 minutes. Add the beans with their liquid to the pot, adding water if necessary. Stir in the crumbled broth cube. Bring to a boil and remove from heat.
- Olive oil: 1 tablespoon
- Garlic: 2 cloves
- Canned white beans: 800 g
- Stock cube: 1 piece
2
Blend the bean mixture in a food processor until smooth. Season with salt and pepper to taste, add milk, and mix. Pour the soup back into the pot and heat without boiling. Add chopped oregano and serve.
- Salt: to taste
- Ground black pepper: to taste
- Milk: 150 ml
- Oregano: 2 tablespoons
