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Tuscan White Bean Soup with Browned Beans + Crumbs

camptopisaw
Tuscan White Bean Soup is greater than the sum of its parts! Canned white beans, roasted red peppers and a secret ingredient. Buttery white bean and bread crumb topping.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Main Course, Soup
Servings 4 servings

Equipment

  • Soup pot
  • Skillet
  • Food Processor

Ingredients
  

  • ½ cup roasted red peppers packed in water drain and reserve liquid
  • 1½ cans white beans, drained and rinsed navy beans if possible
  • 1 cup prepared spinach artichoke dip recipe at camptopisaw.com
  • ½ cup reserved liquid from roasted red peppers
  • ½ cup water or vegetable stock

For the Browned Beans + Crumbs

  • ½ can white beans, drained and rinsed
  • 2 Tbsp bread crumbs
  • 1 Tbsp butter substitute olive oil if desired
  • 1 tsp salt
  • grated Parmesan cheese

Instructions
 

  • Add 1-1/2 cans drained white beans, drained roasted red peppers and the liquid from the peppers to a food processor work bowl and blend til completely smooth.
  • Pour into soup pot. Stir in spinach artichoke dip and water or vegetable stock.
  • Heat on low, stirring frequently, until soup is hot. Add more water or vegetable stock if you prefer a thinner soup.
  • Pour soup into bowls and top with the Browned Beans + Crumbs and freshly grated Parmesan cheese.

For the Browned Beans + Crumbs

  • Heat 1 tablespoon olive oil in a skillet over medium high heat. When hot, add 1/2 cup drained white beans and bread crumbs. Toss the beans about for 5 minutes or until the beans and bread crumbs are nicely browned and crispy. Stir in salt.

Notes

Recipe Notes

The liquid from the roasted red peppers is a vital part of this recipe as it contains so much flavor! Drain the peppers into a measuring cup, pressing down on the peppers to extract as much as possible. You should have at least 1/2 cup of liquid to add to the soup.
You'll need a total of 2 cans of beans for the recipe. Drain and rinse both cans then set aside 1/2 cup of the beans to use in the Browned Beans + Crumbs topping. Use the rest as directed in the soup.
The recipe as written has nice little bites of artichoke and spinach for texture. For a thinner, smoother soup, puree all the soup ingredients (including the spinach artichoke dip) before heating. Add an extra 1/2 cup water or stock.
Looking for a tasty and super fast pasta sauce? Just prepare as above, but leave out the original 1/2 cup water. Heat and serve over pasta, topped with the Browned Beans + Crumbs and some freshly grated Parmesan. YUM.
This makes 2 large (meal size) servings or 4 small (appetizer size) servings. If you need more, just double the ingredients.

To Store

Store Tuscan White Bean Soup in an airtight container in the fridge for up to 3 days.
Keyword beans, roasted red pepper, soup, vegetarian