Tuscan White Bean Soup with Savory Meatballs (Print Version)
Hearty Tuscan white bean soup featuring tender cannellini beans and savory homemade meatballs. A comforting, flavorful meal for any evening.
# Recipe Info:
Prep Time: 30 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 90 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Italian
# Ingredients:
→ Hearty Meatball Foundation
01 -
1 lb ground pork (or 1/2 lb pork, 1/2 lb beef)
02 -
1/2 cup panko breadcrumbs
03 -
1 large egg
04 -
1/4 cup grated Parmesan cheese
05 -
2 cloves garlic, minced
06 -
Salt and black pepper to taste
→ Tuscan Soffritto & Robust Broth
07 -
2 tbsp extra virgin olive oil
08 -
1 large yellow onion, diced
09 -
2 carrots, peeled and diced
10 -
2 celery stalks, diced
11 -
2 cloves garlic, minced
12 -
1 (28 oz) can crushed tomatoes
13 -
2 (15 oz) cans cannellini beans, rinsed and drained
14 -
6 cups low-sodium chicken broth
15 -
1 tbsp mixed fresh herbs (rosemary and thyme)
→ Verdant Finish & Garnish
16 -
1 bunch kale, tough stems removed and chopped (about 4 cups)
17 -
1/4 cup fresh parsley, chopped, for garnish
18 -
1/2 cup grated Parmesan cheese, for serving
# Instructions:
01 -
In a large bowl, combine 1 lb ground pork (or 1/2 lb pork, 1/2 lb beef), 1/2 cup panko breadcrumbs, 1 large egg, 1/4 cup grated Parmesan cheese, 2 cloves garlic (minced), salt, and black pepper. Mix gently until just combined. Form the mixture into approximately 1-inch meatballs. This is the first step for your Hearty Tuscan White Bean Soup with Meatballs.
02 -
Heat 2 tbsp extra virgin olive oil in a large pot or Dutch oven over medium heat. Add 1 large yellow onion (diced), 2 carrots (peeled and diced), and 2 celery stalks (diced). Cook for 8-10 minutes, stirring occasionally, until the vegetables are softened. Stir in 2 cloves garlic (minced) and cook for another minute until fragrant.
03 -
Pour 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 tbsp mixed fresh herbs (rosemary and thyme). Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pot to incorporate flavor.
04 -
Carefully drop the prepared meatballs into the simmering soup. Reduce the heat to low, cover the pot, and cook for 20-25 minutes, or until the meatballs are cooked through and the flavors have melded beautifully. Stir occasionally to prevent sticking. This ensures a rich Hearty Tuscan White Bean Soup with Meatballs.
05 -
Stir in 1 bunch kale (tough stems removed and chopped, about 4 cups) into the soup. Continue to simmer for another 5-7 minutes, or until the kale has wilted and is tender-crisp. Taste and adjust seasoning with additional salt and black pepper as needed.
06 -
Ladle the Hearty Tuscan White Bean Soup with Meatballs into individual bowls. Garnish each serving generously with 1/4 cup fresh parsley (chopped) and 1/2 cup grated Parmesan cheese. Serve hot with crusty bread for a complete and satisfying meal.
# Notes:
01 -
For a vegetarian version, omit the meatballs and add an extra can of cannellini beans or chickpeas, using vegetable broth instead of chicken broth.
02 -
Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen overnight!
03 -
A drizzle of high-quality extra virgin olive oil and a sprinkle of red pepper flakes just before serving can elevate the flavors.
04 -
Don't overmix the meatball mixture; it can make them tough. Mix just until the ingredients are combined.
# Tools You'll Need:
01 -
Large Dutch oven or stockpot
02 -
Mixing bowls
03 -
Cutting board
04 -
Chef's knife
05 -
Measuring cups and spoons
06 -
Spatula or wooden spoon
# Nutrition Facts (Per Serving):
Calories: 561 kcal
Total Fat: 30 g
Total Carbohydrate: 33 g
Protein: 34 g