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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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.