Tuscan White Bean Soup

Why Make This Recipe

Tuscan White Bean Soup is a warm and hearty meal that is perfect for chilly days. It’s rich in flavor, healthy, and easy to prepare. This soup is packed with nutritious ingredients, making it an excellent option for both lunch and dinner. Plus, it’s great for meal prep, so you can enjoy it all week long!

How to Make Tuscan White Bean Soup

Ingredients:

• 3 15-ounce 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 (Pinot Grigio recommended)
• 2 cups chopped kale (stems removed, finely chopped)
• 2 1/2 to 4 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 (omit if you do not like spice)
• 1/4 teaspoon Italian seasoning
• 2 bay leaves
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano

Directions:

1. Saute the finely chopped onion in a large pot or dutch oven with the olive oil. Once it starts to brown slightly, add in the garlic, celery, and carrots. Saute an additional 10 minutes to let the veggies soften and brown a little.
2. Add in the white wine and saute until most of the liquid has evaporated, about 5 minutes.
3. Add in all remaining ingredients except for the kale, stirring well. Bring to a boil, then cover and reduce heat to low. Let it simmer for 15 minutes.
4. Discard the bay leaves, then transfer 2 1/2 to 3 cups of the soup to a blender. Blend until smooth.
5. Transfer back to the pot and stir well to combine. If it’s too thick, add more broth until you reach your desired consistency.
6. Add in the chopped kale and let it simmer for a few minutes until wilted. Adjust flavors as desired, adding salt, pepper, and a squeeze of lemon juice.
7. Serve warm as is or with hearty bread on the side. Enjoy!

How to Serve Tuscan White Bean Soup

Serve Tuscan White Bean Soup warm in bowls. You can add a drizzle of olive oil on top for added richness. This soup pairs perfectly with crusty bread, making it great for dipping.

How to Store Tuscan White Bean Soup

To store the soup, let it cool down completely. Transfer it to an airtight container and keep it in the refrigerator for up to 4 days. You can also freeze the soup for up to 3 months. Just make sure to allow it to cool before freezing.

Tips to Make Tuscan White Bean Soup

• For a richer flavor, use homemade broth.
• Feel free to add more vegetables such as zucchini or spinach for added nutrition.
• If you like your soup spicier, add more red pepper flakes.

Variation

You can create a vegetarian version by using vegetable broth instead of chicken broth. Additionally, for a creamier texture, add a splash of cream or coconut milk just before serving.

FAQs

1. Can I use dry beans instead of canned?
Yes, you can use dry beans, but you need to soak and cook them beforehand. Make sure to adjust the cooking time accordingly.

2. Is this soup gluten-free?
Yes, this soup is gluten-free as long as you use a gluten-free broth and ensure that all ingredients are certified gluten-free.

3. Can I make this soup in advance?
Absolutely! This soup tastes even better the next day as the flavors meld together. Just store it in the fridge or freezer.

Enjoy making and sharing this delicious Tuscan White Bean Soup!

Tuscan White Bean Soup

A warm and hearty Tuscan White Bean Soup, rich in flavor and perfect for chilly days. It's healthy, easy to prepare, and great for meal prep.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner, Lunch

Cuisine: Italian

Calories: 300

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 3 15-ounce 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 (Pinot Grigio recommended)
• 2 cups chopped kale (stems removed, finely chopped)
• 2 1/2 to 4 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 (omit if you do not like spice)
• 1/4 teaspoon Italian seasoning
• 2 bay leaves
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano

Method

 

Preparation

1. Saute the finely chopped onion in a large pot or dutch oven with the olive oil. Once it starts to brown slightly, add in the garlic, celery, and carrots. Saute an additional 10 minutes to let the veggies soften and brown a little.
2. Add in the white wine and saute until most of the liquid has evaporated, about 5 minutes.
3. Add in all remaining ingredients except for the kale, stirring well. Bring to a boil, then cover and reduce heat to low. Let it simmer for 15 minutes.
4. Discard the bay leaves, then transfer 2 1/2 to 3 cups of the soup to a blender. Blend until smooth.
5. Transfer back to the pot and stir well to combine. If it’s too thick, add more broth until you reach your desired consistency.
6. Add in the chopped kale and let it simmer for a few minutes until wilted. Adjust flavors as desired, adding salt, pepper, and a squeeze of lemon juice.

Notes

Serve warm in bowls. You can add a drizzle of olive oil on top for added richness. This soup pairs perfectly with crusty bread, making it great for dipping. To store, let it cool down completely and transfer to an airtight container. Refrigerate for up to 4 days or freeze for up to 3 months. For a richer flavor, use homemade broth. Feel free to add more vegetables such as zucchini or spinach for added nutrition. If you like your soup spicier, add more red pepper flakes.