Tuscan White Bean Soup

This Tuscan White Bean Soup is perfect for a cool day. It makes a hearty and yummy meal.  Serve with warm bread for the perfect pairing. The creaminess of this soup comes from blending part of the soup and then adding the blended content back to the remaining soup. No actual cream involved. So this one is not only delicious but also low in fat. It's loaded with veggies too, but blending it makes it easy to disguise that for the kiddos who are always turning their noses up to veggie loaded soups. And once they try it, they will be sold on it. All the veggies can be your little secret. 

As we roll into week four of our January Soup Series, we’re keeping things cozy, comforting, and family-friendly with bowls that warm you from the inside out. If you’ve been cooking along with us this month, this recipe is another delicious reminder that good soup has a way of turning ordinary days into something special.

Tuscan White Bean Soup

            3 15 oz cans cannellini beans, drained and rinsed

            1 yellow onion, finely chopped

            4 cloves garlic, minced

            2 Tbsp olive oil

            2 large carrots, peeled and chopped

            1 stalk celery, diced

            1/3 cup white wine (I use pinot grigio)

            2 cups chopped kale, finely chopped, stems removed

            3 - 4 cups vegetable broth

            1 Tbsp tomato paste

            1 tsp salt

            1/4 tsp black pepper

            1/4 tsp red pepper

            1/4 tsp Italian seasoning

            2 bay leaves

            1 tsp dried thyme

            1/2 tsp dried oregano

 

1. Sauté onion in a large pot with olive oil.
2. Once it starts to brown slightly, add garlic, celery and carrots.  Sauté an additional 10 minutes to allow veggies to soften and brown.  The browning adds to the flavor!  
3. Add white wine and sauté until most of the liquid evaporates, about 5 minutes. 
4. Add all remaining ingredients (except kale) and stir well. 
5. Bring to a boil, then cover and reduce heat to low.  Simmer for 15 minutes. 
6. Discard bay leaves.  Then transfer 2 1/2 - 3 cups of soup to a blender.  Blend until smooth.
7. Transfer back to the pot and stir well to combine. 
8. Add in the kale and let simmer for a few minutes to allow kale to wilt. 
9. Taste and adjust flavors as desired.  
10. Serve warm; add a hearty bread to make the perfect meal.  Enjoy!

We hope this Tuscan White Bean Soup finds its way into your regular winter rotation and brings a little extra comfort to your table. A pot of soup simmering on the stove has a way of filling the house with warmth and calling everyone to gather close and sit a spell. Thank you for cooking along with us during our January Soup Series, and be sure to come back next week as we wrap things up with our final soup recipe. We can’t wait to share one more bowl of hearty soup with you.

Baked Potato Soup

Some suppers just feel like home, and a pot of Baked Potato Soup simmering on the stove is one of them. There’s nothing fancy about it, just good, simple comfort food. Creamy potatoes, a little butter, a touch of milk, and all the fixin’s that make it taste like love in a bowl.

This is the kind of soup that’ll chase off the chill and bring everyone running to the kitchen. It’s hearty enough for a meal, easy enough for a weeknight, and somehow still feels special every single time. So grab your favorite ladle and cozy up. Week three of our January Soup Series is serving up pure Southern comfort with this rich, creamy Baked Potato Soup.

Baked Potato Soup

5 large Russet potatoes

1/2 cup butter

1/2 cup flour

6 cups milk

3/4 tsp salt

1/2 tsp pepper

4 green onions, chopped and divided

1 1/2 cup shredded cheddar cheese, divided

8 oz sour cream

1. Wash, prick, and bake potatoes for 1 hour at 400 degrees F, or until done.
2. Let cool completely. Cut in half lengthwise and scoop out pulp in chunks and set aside. Discard skins.
3. Melt butter in a large pot over low heat. Add flour and cook until smooth, stirring constantly. Cook and stir for additional 1 minute.
4. Gradually add milk and cook over medium heat, stirring constantly until mixture is thickened and bubbly.
5. Add potato pulp, salt, pepper, 2 green onions, and 1 cup of cheese. Cook until thoroughly heated  through and cheese is melted. If potato chunks are larger than you would like, use a potato masher to mash them to desired size now.
6. Stir in sour cream, stirring until melted.
7. Garnish with remaining green onions and shredded cheese.

Notes:

This recipe is easy to double, and makes a budget-friendly meal.

The soup will thicken as it cools.

Our family enjoys this as a vegetarian recipe, but you can garnish with bacon bits, if desired.

Whether you’re sharing this Baked Potato Soup around the family table or tucking into a bowl after a long day, we hope this recipe brings a little warmth to your week. Be sure to stop back by next week as our January Soup Series continues with another delicious recipe to keep those winter nights extra cozy.

Creamy Mushroom and Rice Soup

Winter is still in full swing, and what better way to chase away the chill than with a warm, hearty bowl of soup? Our January Soup Series continues this week with another comforting recipe that’s perfect for slow nights, cozy kitchens, and full hearts. This Creamy Mushroom and Rice Soup is one of those simple recipes that fills the kitchen with the delicious smell homemade soup and reminds us of suppers shared around Mama and Daddy’s old wooden table - can't beat that feeling!

Hearty but not heavy, it’s the kind of soup that feels like a hug after a long day. It's rich with tender mushrooms, perfectly cooked rice, and just enough creaminess to make every spoonful satisfying. Whether you serve it as a cozy weeknight dinner or as part of a weekend gathering with friends, this dish brings that old-fashioned comfort we all long for.

Ready to bring a little of that comfort to your own kitchen? You don’t need anything fancy, just a few pantry staples, a handful of mushrooms, and a little time to let everything simmer low and slow. 

Let’s get cooking! Here’s how to make our favorite Mushroom and Rice Soup, the perfect cozy companion for chilly winter evenings.

Creamy Mushroom & Rice Soup

1 Tbsp olive oil

1 lb mushrooms of your choice, sliced

1 cup celery, chopped

1 cup carrots, chopped

1 medium shallot, chopped

1/4 cup all purpose flour

salt and pepper, to taste

1/3 cup white wine

1 tsp dried thyme

4 cups vegetable broth

1 cup instant or quick-cooking rice

3/4 cup sour cream

2 Tbsp fresh parsley, chopped

1. Heat olive oil in a large pot over medium heat.
2. Add mushrooms, celery, carrots, and shallot. Cook, stirring often, until softened (about 5-7 minutes).
3. Stir in flour, salt, pepper. Cook for 2 minutes, stirring constantly.
4. Add white wine and thyme. Increase heat to medium high and cook another 2 minutes.
5. Add vegetable broth and bring to a boil. Add rice and reduce heat to a simmer. Cover and cook until rice is tender (about 5-7 minutes, checking that rice is done before proceeding to next step).
6. Stir in sour cream and parsley until incorporated.

Notes: 

Use whatever mushrooms are your favorite for this recipe or whatever ones are on sale at your grocery store when you plan to make it. I have used a mix of mushrooms in this recipe before, and I find that often makes for the best flavor.

If you want to use non-instant rice, cook 1 cup according to package directions and stir it into soup along with sour cream and parsley.

As written, the recipe serves 4, but I often double or triple this recipe and make a big batch at once.

There’s just something special about recipes like this, the kind that fill your home with warmth and remind you to slow down and savor the simple things. Whether you’re enjoying it on a quiet evening or sharing it with loved ones around the table, this Creamy Mushroom and Rice Soup is a little taste of comfort in every bite.

If you make it, we’d love to hear how it turns out! Leave us a comment, share a photo, or tag us on social media because just like a good soup, joy is always better when it’s shared.

And don’t forget to stop by next week when we’ll be sharing another soup recipe to keep you warm and cozy all month long.