Tuscan White Bean Soup Recipe (2024)

FAQs

How do you thicken Tuscan bean soup? ›

Use a Potato

Simply peel and dice a potato into small cubes and add it to the simmering soup. As the potato cooks, it will release starches, creating a thicker consistency. Once the potato is tender, you can mash it slightly to further enhance the thickening effect.

Addition of Cornstarch or Flour: Create a slurry by mixing equal parts cornstarch or flour with water. Stir this mixture into the soup and let it simmer for a few minutes until it thickens. Ensure there are no lumps by gradually adding the slurry while stirring constantly. Use of Potato Flakes or Mash.

Wait until the beans are tender but not quite done to add a splash of apple cider vinegar and a couple teaspoons of salt to the pot. The apple cider vinegar breaks down indigestible sugars to help digestion and also brightens the flavor of the beans without the need for excess salt.

Sometimes soup just needs to simmer longer to reach the perfect consistency. Check to see if the vegetables are tender, and then taste the broth. If the soup tastes a bit watery, give it more time.

Whisking beurre manié (butter-flour paste) into simmering soup is the best way to thicken an otherwise too-watery soup. Add bits of the paste gradually and simmer to cook out any raw flour taste. The broth will be velvety smooth, rich, and thick.

Baking soda creates an alkaline environment which reduces soaking and cooking time and preserves the beans' skin.

If beans make you uncomfortably gassy, sprinkle a little baking soda into their soaking water. It will reduce the volume of gas produced by the legumes, plus, they will cook quicker. If you're even shorter on time, you may want to try some of our favorite recipes to make with a can of black beans.

To degas with baking soda, add a teaspoon of baking soda to 4 quarts of water. Stir in the dried beans and bring to a boil. Then turn off the heat and let the beans soak at least four hours (I usually do this the night before I want to use them; the longer soak won't hurt them). Drain, rinse and rinse again.

But if you're someone who needs to watch your sodium intake, it certainly can't hurt to drain and rinse canned beans before using them. Doing so can reduce the sodium by 40%. If you don't want to rinse, consider at least draining them first. Draining alone will “reduce the sodium by a third,” says Reinagel.

Not Adding Acid

If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl.

How long to soak white beans for soup? ›

Before cooking, all dried beans need to be rehydrated by soaking. The 10- to 12-hour overnight soak is the easy and always effective method, but you can quick-soak beans by bringing them to the boil for one minute, then covering the pan and letting them sit for one hour.

The Easiest Way to Quickly Thicken Any Soup

Halfway through cooking the stew, you crush some of the chickpeas in the pot, which thickens the soup base as it simmers. Here's why. Legumes like chickpeas, beans, and lentils are high in starch, but the starches are in the center, contained within an outer shell.

After boiling the beans, you can add water to achieve your desired consistency. One way is to boil the beans until they are soft, then remove them from heat and cover with at least an inch of cold water. The beans will soak up some of the remaining hot water while they cool and release starches which thicken them.

Rice, lentils, and beans release a lot of starch and naturally thicken soups simply from simmering, but you can also mash half the cooked rice/lentils/beans before adding to the soup for a simple way to thicken your dish. Alternatively, blend half or all of the soup for a smoother texture.