Tuscan navy bean soup is a classic dish that hails from the Tuscan region of Italy. It is a comforting and flavorful soup. This vegan soup is typically thick and creamy, with a rich and robust flavor profile thanks to the addition of vegetables, herbs, and seasonings. It is a perfect dish for cold weather, as it warms you up from the inside out and provides a satisfying and nutritious meal option. Whether you’re a fan of Italian cuisine or simply looking for a delicious and filling soup to enjoy, Tuscan navy bean soup is sure to be a hit.

Cooking Tips

  • Soak the navy beans overnight: To ensure that the beans cook evenly and have a creamy texture, it’s best to soak them overnight before cooking. This helps to soften the beans and reduce the cooking time.
  • Use good quality vegetable broth: The broth is a key component of the soup, so be sure to use a high-quality vegetable broth or make your own for the best flavor. You can also use a combination of broth and water for a lighter or milder flavor, depending on your preference.
  • Sauté the vegetables: Sautéing the vegetables, such as onion, carrots, and celery, before adding the broth and beans can enhance the flavor of the soup. This step helps to develop the natural sweetness of the vegetables and adds depth to the overall taste.
  • Add herbs and seasonings: Tuscan navy bean soup is typically seasoned with herbs such as rosemary, thyme, and sage, which add a fragrant and earthy flavor to the soup. Don’t forget to season with salt and pepper to taste, and adjust the herbs and seasonings according to your personal preference.
  • Simmer for a longer time: Letting the soup simmer for a longer time allows the flavors to meld together and the beans to fully cook and become tender. This helps to develop a rich and hearty flavor in the soup. Keep an eye on the liquid level and add more broth or water as needed to maintain the desired consistency.
  • Garnish with fresh herbs: Just before serving, sprinkle some fresh chopped herbs, such as parsley or basil, on top of the soup to add a burst of freshness and color. This adds a lovely finishing touch and enhances the overall presentation of the dish.
  • Consider optional add-ins: Tuscan navy bean soup can be customized to your liking by adding optional ingredients such as diced tomatoes, spinach or kale, or even vegan sausage or bacon for added flavor and texture.
  • Let it rest: Like many soups, Tuscan navy bean soup often tastes even better the next day as the flavors continue to meld together. Consider making it ahead of time and letting it rest in the refrigerator overnight for a more robust flavor.

Serving Options for Tuscan Navy Bean Soup

  • Crusty bread: A slice of crusty bread, such as a baguette or rustic Italian bread, is perfect for soaking up the flavorful broth of the soup. You can toast the bread for added crunch or spread it with some vegan butter or garlic for extra flavor.
  • Crostini: Toasted baguette slices rubbed with garlic and drizzled with olive oil can be served alongside the soup as a crunchy and flavorful accompaniment. You can also top the crostini with some vegan cheese or roasted vegetables for added taste and texture.
  • Salad: A simple side salad can complement the hearty flavors of the navy bean soup. Choose fresh mixed greens, kale, or arugula and toss them with a tangy vinaigrette or a creamy dressing. You can add some roasted vegetables, sun-dried tomatoes, or olives for added texture and flavor.
  • Vegan cheese: Sprinkle some grated or crumbled vegan cheese on top of the hot soup for a creamy and tangy addition. Vegan parmesan, nutritional yeast, vegan sour cream, or dairy-free mozzarella can all be excellent options to elevate the flavor of the soup.
  • Fresh herbs: Chopped fresh herbs, such as parsley, basil, or thyme, can add a burst of freshness and aroma to the soup. Simply sprinkle them on top just before serving for a pop of color and flavor.
  • Vegan protein: For a more substantial meal, you can add some vegan protein sources, such as cooked quinoa, chickpeas, lentils, or tofu, to the soup. These can add texture, protein, and satiety to the dish.
  • Roasted vegetables: Roasted vegetables, such as roasted carrots, bell peppers, or mushrooms, can complement the flavors of the soup and add a caramelized sweetness. You can serve them as a side dish or stir them into the soup for added depth of flavor.
  • Vegan sausage or bacon: If you’re looking to add some smoky and savory flavors, you can consider serving the soup with some vegan sausage or bacon. Simply cook them separately according to package instructions and serve them on the side or crumble them on top of the soup.
  • Polenta: Creamy polenta can be a great pairing with the rustic flavors of the soup. You can serve it as a side dish or spoon some into the bottom of a bowl before ladling the soup on top for a comforting and satisfying meal.
  • Pasta: You can toss some cooked pasta, such as rigatoni, fusilli, or farfalle, into the soup to make it heartier and more substantial. Choose a pasta shape that can hold up well in soups and cook it al dente before adding it to the soup.
  • Crostini: Toasted baguette slices rubbed with garlic and drizzled with olive oil can be served alongside the soup as a crunchy and flavorful accompaniment. You can also top the crostini with some vegan cheese or roasted vegetables for added taste and texture.
  • Roasted garlic: Roasted garlic cloves can add a mellow sweetness and depth of flavor to the soup. Simply roast whole garlic cloves with a drizzle of olive oil until soft and caramelized, and then serve them on the side or stir them into the soup.
  • Greens: Adding some chopped kale, spinach, or Swiss chard to the soup in the last few minutes of cooking can add some nutritional value and a pop of color to the dish. The greens will wilt and add a lovely earthy flavor to the soup.
  • Vegan yogurt or sour cream: A dollop of vegan yogurt, vegan sour cream, or tofu sour cream on top of the soup can add creaminess and tanginess. You can also swirl it into the soup for added richness and flavor.

Storage tips

  • Refrigeration: The soup can be stored in the refrigerator for up to 3-4 days. Make sure to store it in a clean and airtight container to prevent any contamination.
  • Freezing: If you have leftovers or want to make a larger batch for future use, you can freeze the soup for longer storage. Allow the soup to cool completely, then transfer it to a freezer-safe container or ziplock bag. Label the container with the date and store it in the freezer for up to 3 months.
  • Thawing: When ready to use the frozen soup, you can thaw it in the refrigerator overnight or use the defrost function on your microwave. You may need to reheat the soup on the stove or in the microwave before serving, stirring occasionally to ensure even heating.

Tuscan Navy Bean Soup

Tuscan navy bean soup is a classic dish that hails from the Tuscan region of Italy. It is a comforting and flavorful soup that features navy beans This vegan soup is typically thick and creamy, with a rich and robust flavor profile thanks to the addition of vegetables, herbs, and seasonings. It is a perfect dish for cold weather, as it warms you up from the inside out and provides a satisfying and nutritious meal option. Whether you're a fan of Italian cuisine or simply looking for a delicious and filling soup to enjoy, Tuscan navy bean soup is sure to be a hit.
Print Recipe
A white bowl filled with vegan Tuscan navy bean soup, garnished with parsley and tomatoes. A pot of Tuscan Navy Bean Soup in background.

Ingredients

  • 1 lb dried navy beans, rinsed and soaked overnight
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 14.5 can diced tomatoes, drained
  • 1 tablespoon tomato paste
  • ½ teaspoon basil
  • 1 teaspoon thyme
  • ½ teaspoon rosemary
  • ½ teaspoon salt
  • 4 cups vegetable broth
  • ¼ cup chopped fresh parsley (optional)

Instructions

  • In a large pot, heat the olive oil over medium heat. Add the onion, carrots, celery and garlic and sauté until the onion is translucent, about 5 minutes.
  • Add the drained tomatoes, tomato paste, basil, thyme, rosemary, bay leaf, oregano, salt, and pepper. Cook for 5 minutes, stirring frequently.
  • Add the drained and soaked navy beans and vegetable broth. Bring to a boil, then reduce the heat to low and simmer for about 60 – 90 minutes, or until the beans are tender.
  • Once the beans are tender, stir in the chopped parsley and serve. Enjoy your vegan Tuscan navy beans!

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