Tuscan White Bean Soup
This quick 30-minute Tuscan White Bean Soup offers a comforting blend of savory aromatics, cannellini beans, and chicken stock. Part of the beans are gently mashed for a creamy consistency, while others remain whole, creating a delightful texture. Finished with a touch of tangy yogurt and seasoned to taste, it's a hearty and nutritious meal.
Equipment
- 1 Large Pot or Dutch Oven For sautéing aromatics and simmering the soup.
- 1 Chef's knife For chopping onion and halving garlic.
- 1 Cutting Board For safe and efficient ingredient preparation.
- 1 Wooden Spoon or Spatula For stirring and sautéing.
- 1 Potato Masher To mash some beans for texture and creaminess.
Ingredients
Main
- 1 Tablespoon Butter
- 1 Tablespoon Olive Oil
- 1 whole Onion Chopped
- 1 whole Sage Leaf
- 2 cans 15.5 Oz. Can Cannellini Beans, Drained And Rinsed
- 4 cups Chicken Stock low Sodium
- 4 cloves Garlic Halved
- 1 container 6 Oz. Container Chobani 0% Plain Yogurt
- 1 dash Salt And Pepper to taste
Instructions
- Chop the onion and halve the garlic cloves. Drain and rinse the cannellini beans.
- In a large pot or Dutch oven, heat the butter and olive oil over medium heat.
- Add the chopped onion and sauté until softened, about 5-7 minutes.
- Stir in the halved garlic cloves and the whole sage leaf, cooking for another minute until fragrant.
- Add the drained and rinsed cannellini beans and low-sodium chicken stock to the pot.
- Bring the soup to a gentle simmer, then reduce heat and cook for 10-15 minutes, allowing flavors to meld.
- Remove the whole sage leaf from the soup.
- Using a potato masher or the back of a spoon, gently mash about half of the beans directly in the pot to thicken the soup while leaving some whole for texture.
- Stir in the Chobani 0% Plain Yogurt until well combined and heated through (do not boil after adding yogurt).
- Season the soup with salt and pepper to taste, then ladle into bowls and serve hot.
Notes
For a richer flavor profile, consider adding a splash of dry white wine (like Pinot Grigio) after sautéing the onions and reducing it before adding the stock. To achieve a perfectly balanced texture, mash only about half of the beans directly in the pot; this creates a creamy base while retaining some whole beans for bite. The plain yogurt adds a lovely tangy note and richness without the heaviness of cream; ensure it's at room temperature to prevent curdling. Taste and adjust seasoning generously at the end, as canned beans and stock vary in sodium content. Garnish with fresh parsley or a drizzle of good quality extra virgin olive oil for enhanced aroma and presentation.