Hearty Tuscan White Bean Soup with Meatballs (Print Version)
Rich Tuscan white bean soup featuring savory meatballs, fresh herbs, and hearty vegetables. A comforting and satisfying meal for any night.
# Recipe Info:
Prep Time: 30 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 80 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Italian
# Ingredients:
→ Savory Meatball Essentials
01 -
1 lb ground pork and beef mix
02 -
1/2 cup plain breadcrumbs
03 -
1 large egg
04 -
1/4 cup grated Parmesan cheese
05 -
2 cloves garlic, minced
06 -
1/2 tsp salt and 1/4 tsp black pepper
→ Tuscan Soup Foundation
07 -
2 tbsp extra virgin olive oil
08 -
1 large yellow onion, 2 carrots, and 2 celery stalks, diced
09 -
4 cloves garlic, minced
10 -
1 (28 oz) can crushed tomatoes
11 -
2 (15 oz) cans cannellini beans, rinsed and drained
12 -
6 cups low-sodium chicken broth
13 -
1 bunch kale, tough stems removed and chopped
14 -
1 sprig fresh rosemary
→ Seasoning & Garnish
15 -
Salt and black pepper to taste
16 -
Fresh parsley, chopped, for garnish
17 -
Extra grated Parmesan cheese, for serving
# Instructions:
01 -
In a large bowl, combine 1 lb ground pork and beef mix, 1/2 cup plain breadcrumbs, 1 large egg, 1/4 cup grated Parmesan cheese, 2 cloves garlic (minced), 1/2 tsp salt, and 1/4 tsp black pepper. Mix gently until just combined, then form into approximately 1-inch meatballs.
02 -
Heat 2 tbsp extra virgin olive oil in a large pot or Dutch oven over medium-high heat. Add the meatballs and brown them on all sides for 5-7 minutes until nicely seared. Remove the meatballs and set aside, leaving any flavorful drippings in the pot for your Hearty Tuscan White Bean Soup with Meatballs.
03 -
To the same pot, add 1 large yellow onion, 2 carrots, and 2 celery stalks (all diced). Cook for 8-10 minutes over medium heat until the vegetables have softened. Add 4 cloves garlic (minced) and cook for another minute until fragrant.
04 -
Stir in 1 (28 oz) can crushed tomatoes, 2 (15 oz) cans cannellini beans (rinsed and drained), and 6 cups low-sodium chicken broth. Add 1 sprig fresh rosemary. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pot.
05 -
Return the browned meatballs to the pot. Reduce heat to medium-low, cover, and simmer for 20 minutes, allowing the flavors to meld beautifully for this Hearty Tuscan White Bean Soup with Meatballs. This ensures the meatballs cook through and infuse the soup.
06 -
Stir in 1 bunch kale (tough stems removed and chopped) and cook for another 5-7 minutes, or until the kale is tender and vibrant green. Season the Hearty Tuscan White Bean Soup with Meatballs generously with salt and black pepper to taste.
07 -
Ladle the Hearty Tuscan White Bean Soup with Meatballs into bowls. Garnish generously with fresh parsley (chopped) and extra grated Parmesan cheese, for serving. Enjoy this comforting and flavorful meal warm.
# Notes:
01 -
Meatballs can be prepped a day ahead and stored in the fridge. The soup itself tastes even better the next day as flavors deepen.
02 -
For a vegetarian version, omit the meatballs and add a can of chickpeas along with the cannellini beans for extra protein.
03 -
Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
04 -
Add a pinch of red pepper flakes with the garlic in step 3 for a subtle kick, or a dash of your favorite hot sauce when serving.
# Tools You'll Need:
01 -
Large Dutch oven
02 -
Mixing bowls
03 -
Cutting board
04 -
Chef's knife
05 -
Measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 508 kcal
Total Fat: 24 g
Total Carbohydrate: 41 g
Protein: 30 g