Name: Tuscan White Bean Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: 3 cans (15 oz each) cannellini beans, drained and rinsed; 1 yellow onion, finely chopped; 4 cloves garlic, minced; 2 tbsp olive oil; 2 large carrots, chopped; 1 celery stalk, diced; 1/3 cup white wine (e.g., pinot grigio); 2 ½ to 4 cups vegetable broth; 1 tbsp tomato paste; 1 tsp salt; 1/4 tsp black pepper; 1/4 tsp red pepper flakes (optional); 1/4 tsp Italian seasoning; 1 tsp dried thyme; 1/2 tsp dried oregano; 2 bay leaves; 2 cups chopped kale (stems removed)

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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

In a large pot or Dutch oven, I heat the olive oil over medium and sauté the chopped onion until just browned.
I add the garlic, carrots, and celery and cook for about 10 more minutes, letting everything soften and gain flavor.
I pour in the white wine and let it simmer until most of the liquid evaporates, about 5 minutes.
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.
After removing the bay leaves, I transfer 2½ to 3 cups of the soup to a blender and puree until smooth.
I return the blended soup to the pot, stir it in, and add more broth if needed to reach the consistency I like.
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 Tuscan White Bean Soup

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.