Tuscan White Bean and Vegetable Soup in a Jar
20min
45min
2
420
Chef's Note
For the best flavor development, make this soup a day ahead and refrigerate overnight in the jars. The beans will absorb more of the broth's flavor, and the soup will thicken slightly. Just be sure to add the pasta separately when reheating to prevent it from becoming too soft.
Tags
Ingredients
1 cup dried cannellini beans
1/3 cup dried small pasta (such as ditalini or small shells)
1/4 cup dried porcini mushrooms
1 tablespoon dried herbs (rosemary, thyme, oregano blend)
1/4 cup sun-dried tomatoes
1 tablespoon dried minced garlic
2 tablespoons dried onion flakes
2 cubes vegetable bouillon cubes
1/2 teaspoon red pepper flakes
1 leaf bay leaf
2 tablespoons olive oil
2 cups fresh kale or spinach
2 medium fresh carrots
2 stalks fresh celery
1/2 lemon
1/4 cup parmesan cheese
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
- 1
The night before: Place 1 cup of dried cannellini beans in a large bowl and cover with water by 2 inches. Soak overnight.
- 2
Drain and rinse the soaked beans. Place in a pot, cover with fresh water by 1 inch, and simmer for 30 minutes until tender but not mushy. Drain and set aside.
- 3
While beans are cooking, dice 2 medium carrots and 2 celery stalks into small, even pieces.
- 4
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced carrots and celery, cooking for 5-7 minutes until they begin to soften.
- 5
Add 1 tablespoon of dried minced garlic and 2 tablespoons of dried onion flakes to the pot and cook for 1 minute until fragrant.
- 6
Place 1/4 cup of dried porcini mushrooms in a small bowl with 1 cup of hot water. Let soak for 10 minutes, then remove mushrooms (reserve the soaking liquid) and chop finely.
- 7
Add the chopped porcini mushrooms, 1/4 cup of sun-dried tomatoes (chopped), and 1 tablespoon of dried herbs to the pot. Stir to combine.
- 8
Pour in 6 cups of water, the reserved mushroom soaking liquid (being careful not to add any grit), 2 crumbled vegetable bouillon cubes, 1/2 teaspoon of red pepper flakes, 1 bay leaf, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- 9
Bring the soup to a boil, then reduce heat and simmer for 15 minutes to develop flavors.
- 10
Add the cooked cannellini beans and 1/3 cup of dried pasta to the pot. Simmer for an additional 10 minutes until pasta is al dente.
- 11
Stir in 2 cups of chopped fresh kale or spinach and cook for 2-3 minutes until wilted.
- 12
Remove the bay leaf and squeeze in the juice from 1/2 lemon. Taste and adjust seasoning if needed.
- 13
To serve in jars: Ladle the hot soup into heat-resistant mason jars, leaving about 1 inch of space at the top. Sprinkle with freshly grated parmesan cheese.
- 14
To store: Allow soup to cool completely before sealing jars and refrigerating for up to 3 days. Reheat thoroughly before consuming.
Nutrition Information (per serving)
420
22g
58g
12g
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