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Tuscan White Bean Soup

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Tuscan White Bean Soup is a hearty, one-pot meal made with cannellini beans, kale, carrots, and aromatic herbs. It’s vegan, gluten-free, and perfect for meal prep or a cozy dinner.

Ingredients

Scale
  • 3 (15 oz) cans cannellini beans, drained and rinsed
  • 1 yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 large carrots, peeled and chopped
  • 1 stalk celery, diced
  • 1/3 cup white wine (e.g., pinot grigio)
  • 2 cups chopped kale, stems removed
  • 2 1/24 cups vegetable or chicken broth
  • 1 tablespoon tomato paste
  • 1 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 teaspoon Italian seasoning
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano

Instructions

  1. In a large pot or Dutch oven, heat olive oil and sauté chopped onion until lightly browned.
  2. Add garlic, carrots, and celery. Sauté for 10 more minutes to soften the vegetables.
  3. Pour in white wine and cook until mostly evaporated, about 5 minutes.
  4. Add cannellini beans, broth (start with 2 1/2 cups), tomato paste, herbs, spices, and bay leaves. Stir well.
  5. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  6. Discard bay leaves. Transfer 2 1/2 to 3 cups of soup to a blender and blend until smooth.
  7. Return blended soup to the pot and stir to combine. Adjust thickness with more broth if needed.
  8. Add kale and simmer a few minutes until wilted.
  9. Season to taste with salt, pepper, and a squeeze of lemon juice before serving.

Notes

  • Start with less broth for a thicker soup, and add more to thin if needed.
  • Blend more or less soup depending on desired texture.
  • Can substitute Great Northern or navy beans for cannellini.
  • Skip wine if preferred—use more broth instead.
  • Soup stores well in fridge for 3–5 days or freezer up to 2 months.

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