Tuscan White Bean Soup

This Tuscan White Bean Soup is one of those recipes I keep coming back to. It’s rich in flavor, full of protein, and made with simple, wholesome ingredients—all in one pot. Whether I need a comforting weeknight dinner or something to meal prep for the week, this soup always hits the spot. It’s naturally vegan and gluten-free, and when paired with a slice of crusty (gluten-free) bread, it becomes the kind of meal I could eat on repeat through the entire fall and winter season.

Why You’ll Love This Recipe

• All in one pot: Fewer dishes, more comfort.

• Protein-rich and hearty: Cannellini beans make this both filling and nutritious.

• Meal prep favorite: I make a batch at the start of the week and enjoy it for days.

• Customizable: I love how flexible this recipe is—easy to swap in other beans, herbs, or greens.

• Packed with flavor: White wine, garlic, and herbs bring layers of Tuscan-inspired richness.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3 cans (15 oz each) 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 (I use pinot grigio)

• 2 ½ to 4 cups vegetable 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

• 1 teaspoon dried thyme

• 1/2 teaspoon dried oregano

• 2 bay leaves

• 2 cups chopped kale, stems removed

directions

1. In a large pot or Dutch oven, I heat the olive oil over medium and sauté the chopped onion until just browned.

2. I add the garlic, carrots, and celery and cook for about 10 more minutes, letting everything soften and gain flavor.

3. I pour in the white wine and let it simmer until most of the liquid evaporates, about 5 minutes.

4. Then, I stir in the tomato paste, beans, herbs, salt, pepper, red pepper flakes, and 2 ½ cups of broth. I bring the mixture to a boil, cover, and reduce the heat to low. I let it simmer for 15 minutes.

5. After removing the bay leaves, I transfer 2½ to 3 cups of the soup to a blender and puree until smooth.

6. I return the blended soup to the pot, stir it in, and add more broth if needed to reach the consistency I like.

7. Finally, I stir in the kale and let it wilt for a few minutes. I always taste and adjust seasonings, often adding a fresh squeeze of lemon juice before serving.

Servings and timing

Servings: 6
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes

Variations

• Use different greens: I sometimes use spinach or Swiss chard instead of kale.

• Swap the beans: Navy beans, Great Northern, or butter beans also work beautifully.

• Add grains: For extra bulk, I stir in cooked farro or brown rice.

• Spice it up: I increase the red pepper flakes or add a splash of hot sauce for more heat.

storage/reheating

I store this soup in an airtight container in the fridge for 3 to 5 days. When reheating, I use the stovetop for best texture and flavor, adding a splash of broth if it thickened too much.

To freeze, I let the soup cool completely, then store it in freezer-safe containers. It lasts up to 2 months frozen. I thaw it overnight in the fridge before reheating.

FAQs

Can I leave out the white wine?

Yes, I’ve skipped the wine when I didn’t have any on hand—it still tastes great, but I find the wine adds a lovely depth of flavor.

What kind of beans can I use instead of cannellini?

Any white bean will do—navy beans, Great Northern, or even butter beans. I use whatever I have in the pantry.

How do I make this thicker or thinner?

Start with less broth and add more gradually. Blending part of the soup also helps thicken it naturally.

Can I make this in advance?

Definitely. I actually think the flavors deepen and improve after a day or two in the fridge.

Is it okay to freeze with the kale in it?

Yes. The kale will soften a bit more after freezing, but it still tastes great when reheated.

Conclusion

This Tuscan White Bean Soup is one of those recipes I can always rely on for comfort, nourishment, and simplicity. It’s incredibly flavorful, surprisingly filling, and comes together with minimal effort. Whether I serve it with warm bread, over rice, or just as it is, it never fails to warm me up and satisfy. I hope it becomes a staple in your kitchen too.

This Tuscan White Bean Soup is one of those recipes I keep coming back to. It’s rich in flavor, full of protein, and made with simple, wholesome ingredients—all in one pot. Whether I need a comforting weeknight dinner or something to meal prep for the week, this soup always hits the spot. It’s naturally vegan and gluten-free, and when paired with a slice of crusty (gluten-free) bread, it becomes the kind of meal I could eat on repeat through the entire fall and winter season.

Why You’ll Love This Recipe

• All in one pot: Fewer dishes, more comfort.

• Protein-rich and hearty: Cannellini beans make this both filling and nutritious.

• Meal prep favorite: I make a batch at the start of the week and enjoy it for days.

• Customizable: I love how flexible this recipe is—easy to swap in other beans, herbs, or greens.

• Packed with flavor: White wine, garlic, and herbs bring layers of Tuscan-inspired richness.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3 cans (15 oz each) 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 (I use pinot grigio)

• 2 ½ to 4 cups vegetable 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

• 1 teaspoon dried thyme

• 1/2 teaspoon dried oregano

• 2 bay leaves

• 2 cups chopped kale, stems removed

directions

1. In a large pot or Dutch oven, I heat the olive oil over medium and sauté the chopped onion until just browned.

2. I add the garlic, carrots, and celery and cook for about 10 more minutes, letting everything soften and gain flavor.

3. I pour in the white wine and let it simmer until most of the liquid evaporates, about 5 minutes.

4. Then, I stir in the tomato paste, beans, herbs, salt, pepper, red pepper flakes, and 2 ½ cups of broth. I bring the mixture to a boil, cover, and reduce the heat to low. I let it simmer for 15 minutes.

5. After removing the bay leaves, I transfer 2½ to 3 cups of the soup to a blender and puree until smooth.

6. I return the blended soup to the pot, stir it in, and add more broth if needed to reach the consistency I like.

7. Finally, I stir in the kale and let it wilt for a few minutes. I always taste and adjust seasonings, often adding a fresh squeeze of lemon juice before serving.

Servings and timing

Servings: 6
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes

Variations

• Use different greens: I sometimes use spinach or Swiss chard instead of kale.

• Swap the beans: Navy beans, Great Northern, or butter beans also work beautifully.

• Add grains: For extra bulk, I stir in cooked farro or brown rice.

• Spice it up: I increase the red pepper flakes or add a splash of hot sauce for more heat.

storage/reheating

I store this soup in an airtight container in the fridge for 3 to 5 days. When reheating, I use the stovetop for best texture and flavor, adding a splash of broth if it thickened too much.

To freeze, I let the soup cool completely, then store it in freezer-safe containers. It lasts up to 2 months frozen. I thaw it overnight in the fridge before reheating.

FAQs

Can I leave out the white wine?

Yes, I’ve skipped the wine when I didn’t have any on hand—it still tastes great, but I find the wine adds a lovely depth of flavor.

What kind of beans can I use instead of cannellini?

Any white bean will do—navy beans, Great Northern, or even butter beans. I use whatever I have in the pantry.

How do I make this thicker or thinner?

Start with less broth and add more gradually. Blending part of the soup also helps thicken it naturally.

Can I make this in advance?

Definitely. I actually think the flavors deepen and improve after a day or two in the fridge.

Is it okay to freeze with the kale in it?

Yes. The kale will soften a bit more after freezing, but it still tastes great when reheated.

Conclusion

This Tuscan White Bean Soup is one of those recipes I can always rely on for comfort, nourishment, and simplicity. It’s incredibly flavorful, surprisingly filling, and comes together with minimal effort. Whether I serve it with warm bread, over rice, or just as it is, it never fails to warm me up and satisfy. I hope it becomes a staple in your kitchen too.

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