Tuscan White Bean Soup with Flavorful Meatballs (Print Version)
Savor a hearty Tuscan white bean soup, brimming with tender cannellini beans and savory, flavorful meatballs. A comforting and satisfying meal for any evening.
# Recipe Info:
Prep Time: 30 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 70 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Italian
# Ingredients:
→ Savory Meatball Medallions
01 -
1 lb ground pork (or 80/20 ground beef)
02 -
1/2 cup plain breadcrumbs
03 -
1 large egg
04 -
1/4 cup grated Parmesan cheese
05 -
2 cloves garlic, minced
06 -
1/4 cup fresh parsley, chopped
07 -
1/2 tsp salt
08 -
1/4 tsp black pepper
→ Hearty Tuscan Broth Base
09 -
3 tbsp extra virgin olive oil
10 -
1 large yellow onion, diced
11 -
2 carrots, diced
12 -
2 celery stalks, diced
13 -
4 cloves garlic, minced
14 -
1 (28 oz) can crushed tomatoes
15 -
2 (15 oz) cans cannellini beans, rinsed and drained
16 -
6 cups low-sodium chicken broth
17 -
1 tsp dried Italian seasoning
→ Vibrant Greens & Garnish
18 -
5 oz fresh baby spinach
19 -
Salt and black pepper to taste
20 -
1/4 cup grated Parmesan cheese, for garnish
21 -
Fresh parsley, chopped, for garnish
# Instructions:
01 -
In a large bowl, combine 1 lb ground pork, 1/2 cup plain breadcrumbs, 1 large egg, 1/4 cup grated Parmesan cheese, 2 cloves garlic (minced), 1/4 cup fresh parsley (chopped), 1/2 tsp salt, and 1/4 tsp black pepper. Mix gently until just combined, then form into approximately 1-inch meatballs.
02 -
Heat 1 tbsp extra virgin olive oil in a large Dutch oven or pot over medium-high heat. Add meatballs in batches and sear until browned on all sides, about 3-5 minutes per batch. Remove and set aside. This step builds a rich base for your Hearty Tuscan White Bean Soup with Flavorful Meatballs.
03 -
Add the remaining 2 tbsp extra virgin olive oil to the pot. Add 1 large yellow onion (diced), 2 carrots (diced), and 2 celery stalks (diced). Sauté for 5-7 minutes until softened. Stir in 4 cloves garlic (minced) and cook for 1 minute more until fragrant.
04 -
Pour in 1 (28 oz) can crushed tomatoes, 2 (15 oz) cans cannellini beans (rinsed and drained), 6 cups low-sodium chicken broth, and 1 tsp dried Italian seasoning. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pot.
05 -
Return the seared meatballs to the pot. Reduce heat to medium-low, cover, and simmer for 20-25 minutes, allowing the flavors to meld and the meatballs to cook through. This is crucial for a truly Hearty Tuscan White Bean Soup with Flavorful Meatballs.
06 -
Stir in 5 oz fresh baby spinach until wilted, about 2-3 minutes. Season the Hearty Tuscan White Bean Soup with Flavorful Meatballs with salt and black pepper to taste. Ladle into individual bowls.
07 -
Garnish each serving with 1/4 cup grated Parmesan cheese and fresh parsley (chopped). Serve hot with crusty bread for a complete and satisfying meal.
# Notes:
01 -
For a vegetarian option, omit the meatballs and add an extra can of cannellini beans or chickpeas.
02 -
Leftovers store beautifully in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen overnight!
03 -
Feel free to substitute fresh kale for spinach; just add it a bit earlier (about 5-7 minutes before serving) to allow it to tenderize.
04 -
Serve with a drizzle of high-quality extra virgin olive oil and a sprinkle of red pepper flakes for an extra kick.
# Tools You'll Need:
01 -
Large Dutch oven or stockpot
02 -
Mixing bowl
03 -
Cutting board
04 -
Sharp knife
05 -
Measuring cups and spoons
06 -
Spatula or wooden spoon
# Nutrition Facts (Per Serving):
Calories: 613 kcal
Total Fat: 29 g
Total Carbohydrate: 45 g
Protein: 32 g