Tuscan White Bean Soup with Meatballs: Hearty & Flavorful (Print Version)
Tuscan White Bean Soup with savory meatballs offers a comforting, rustic meal. This hearty Italian classic is packed with flavor and easy to make for dinner.
# Recipe Info:
Prep Time: 30 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 80 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Italian
# Ingredients:
→ Hearty Meatball Morsels
01 -
1 lb ground pork and beef mix (80/20)
02 -
1/2 cup plain breadcrumbs
03 -
1 large egg
04 -
1/4 cup grated Parmesan cheese
05 -
Salt and black pepper to taste
→ Tuscan Aromatic Base
06 -
2 tbsp olive oil
07 -
1 large yellow onion, diced
08 -
2 carrots, peeled and diced
09 -
2 celery stalks, diced
10 -
4 cloves garlic, minced
11 -
1 (28 oz) can crushed tomatoes
12 -
2 (15 oz) cans cannellini beans, rinsed and drained
13 -
6 cups low-sodium chicken broth
14 -
1 tsp dried Italian seasoning
15 -
1/4 tsp red pepper flakes (optional)
→ Fresh Greens & Finishing Touches
16 -
1 bunch kale, tough stems removed and chopped (about 4-5 cups)
17 -
1/4 cup fresh parsley, chopped, for garnish
18 -
Freshly grated Parmesan cheese, for serving
# Instructions:
01 -
In a medium bowl, combine 1 lb ground pork and beef mix, 1/2 cup plain breadcrumbs, 1 large egg, 1/4 cup grated Parmesan cheese, salt, and black pepper. Mix gently until just combined. Form the mixture into approximately 1-inch meatballs.
02 -
Heat 2 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the meatballs in batches until golden on all sides, about 3-4 minutes per batch. Remove the browned meatballs and set them aside on a plate.
03 -
To the same pot, add 1 large yellow onion, 2 carrots, and 2 celery stalks. Sauté for 5-7 minutes until softened. Stir in 4 cloves minced garlic and cook for another minute until fragrant, being careful not to burn it.
04 -
Pour in 1 (28 oz) can crushed tomatoes, 2 (15 oz) cans cannellini beans, 6 cups low-sodium chicken broth, 1 tsp dried Italian seasoning, and 1/4 tsp red pepper flakes (if using). Bring the mixture to a gentle simmer.
05 -
Return the browned meatballs to the pot. Reduce the heat to low, cover, and let your Hearty Tuscan White Bean Soup with Meatballs simmer for 20-25 minutes. This allows the meatballs to cook through and the flavors to meld beautifully.
06 -
Stir in 1 bunch chopped kale (about 4-5 cups) into the simmering soup. Continue to cook for another 5-7 minutes, or until the kale is tender-crisp. Taste and adjust salt and black pepper as needed for the perfect Hearty Tuscan White Bean Soup with Meatballs.
07 -
Ladle the warm Hearty Tuscan White Bean Soup with Meatballs into bowls. Garnish generously with 1/4 cup fresh parsley and freshly grated Parmesan cheese before serving. Enjoy this comforting and hearty meal!
# Notes:
01 -
For an extra layer of flavor, you can pan-fry a small piece of pancetta or bacon before adding the aromatics, then remove the crispy bits to crumble over the soup as a garnish.
02 -
This soup stores wonderfully! Leftovers can be refrigerated in an airtight container for up to 3-4 days. The flavors often deepen overnight.
03 -
Feel free to substitute spinach or Swiss chard for kale if preferred. Just add them in the last few minutes of cooking as they wilt faster.
04 -
Serve with crusty bread for dipping to soak up every last drop of the delicious broth.
# Tools You'll Need:
01 -
Large pot or Dutch oven
02 -
Mixing bowls
03 -
Cutting board
04 -
Chef's knife
05 -
Measuring cups and spoons
06 -
Spatula or wooden spoon
07 -
Ladle
# Nutrition Facts (Per Serving):
Calories: 527 kcal
Total Fat: 25 g
Total Carbohydrate: 43 g
Protein: 32 g