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Tuscan White Bean Soup with Meatballs

Published: September 19, 2017 | By: Kristina Stosek
Prep Time Prep Time 15 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 40 Minutes
Serves Serves 6
Tuscan White Bean Soup with Meatballs
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Average Rating: 5 | Rated By: 3 users

This Tuscan White Bean Soup is packed with veggies and most flavourful meatballs. The veggies I used are white beans, tomatoes, carrots, potatoes and celery. This soup is a classic rustic soup often served in Tuscany, especially during cold winter months. In this soup recipe, I used a blend of Italian spices such as paprika, marjoram, rosemary, thyme, and bay leaf. The meatballs are light and tasty making, this soup hearty and delicious. When serving this soup In Italy, they often add freshly grated Parmesan cheese to the soup, adding creaminess and cheesy flavour. But, this soup is not complete without a crusty baguette. Check out this easy to make gluten-free crusty baguette recipe. There is nothing more satisfying than finishing a busy day with a comforting Tuscan white bean soup. Serve as a main or as a starter. This soup will not disappoint. Enjoy!

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Ingredients

  • 1 lb. lean ground beef
  • 1 tsp. GF rosemary
  • ½ tsp. GF garlic powder
  • ½ tsp. GF thyme
  • 1 ½ tsp. sea salt, divided
  • 1 Tbsp. extra virgin olive oil
  • 1 small yellow onion, chopped
  • 2 garlic cloves, chopped
  • 2 tsp. GF paprika
  • 1 tsp. GF marjoram
  • 1 GF bay leaf
  • 2 large tomatoes, roughly chopped
  • 4 cups GF chicken or beef broth
  • 3 cups cooked white beans
  • 2 carrots, diced
  • 2 medium carrots, diced
  • 1 small sweet potato, cut into bite size pieces
  • Topping; fresh chopped parsley and freshly grated Parmesan cheese

    • Instructions

  • In a medium-size bowl combine ground beef, rosemary, garlic powder, thyme and ½ tsp. sea salt. Using your hands roll the beef mixture into small meatballs
  • Heat olive oil over medium heat and add onions. Cook for 3 minutes
  • Increase heat to medium-high and add meatballs. Brown the meatballs on all sides, about 5 minutes. Add garlic, paprika, marjoram, bay leaf and stir to combine
  • Add remaining ingredients. Cover and simmer for 30 minutes
  • To serve, ladle hot soup into bowls and top with fresh parsley and Parmesan cheese


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