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Tuscan White Bean Soup

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This hearty Tuscan White Bean Soup is a one-pot, protein-packed meal loaded with cannellini beans, kale, vegetables, and herbs. It’s creamy without cream, vegan, and perfect for cozy weeknights or meal prep!

Ingredients

Scale
  • 2 tbsp olive oil
  • 1 yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 2 large carrots, peeled and chopped
  • 1 stalk celery, diced
  • ⅓ cup white wine (e.g., Pinot Grigio)
  • 1 tbsp tomato paste
  • 3 (15 oz) cans cannellini beans, drained and rinsed
  • 2 bay leaves
  • 1 tsp dried thyme
  • ½ tsp dried oregano
  • ¼ tsp Italian seasoning
  • ¼ tsp red pepper flakes
  • 1 tsp salt
  • ¼ tsp black pepper
  • 2½ to 4 cups vegetable broth
  • 2 cups chopped kale, stems removed

Instructions

  1. In a large pot, heat olive oil over medium heat. Sauté onion for 5–7 minutes until slightly browned.
  2. Add garlic, celery, and carrots. Sauté for another 10 minutes.
  3. Deglaze with white wine, scraping up brown bits. Let simmer for 5 minutes until mostly evaporated.
  4. Add beans, tomato paste, bay leaves, herbs, spices, and 2½ cups broth. Stir well and bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
  5. Remove bay leaves. Blend 2½ to 3 cups of soup until smooth. Return to pot and stir.
  6. Add kale and simmer for 3–5 minutes until wilted.
  7. Taste and adjust seasoning. Serve hot with bread or toppings of choice.

Notes

Blend a portion of the soup for a creamy texture without cream. Start with less broth and add more as needed. Store up to 5 days or freeze for 2 months. Great with a squeeze of lemon just before serving.

Nutrition

Keywords: tuscan soup, white bean soup, vegan comfort food, kale and bean soup, hearty one-pot dinner

Find it online: https://alexandrarecipes.com/tuscan-white-bean-soup/