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Tuscan White Bean Soup

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This Tuscan White Bean Soup is a hearty, one-pot vegan meal packed with creamy cannellini beans, kale, and herbs. Perfect for meal prep or cozy nights, it’s rich in flavor, gluten-free, and made with simple pantry staples.

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)

Instructions

  1. Heat olive oil in a large pot over medium heat. Sauté onion until browned.
  2. Add garlic, carrots, and celery. Cook for 10 minutes, stirring occasionally.
  3. Pour in white wine and simmer until reduced, about 5 minutes.
  4. Stir in tomato paste, cannellini beans, broth (start with 2½ cups), salt, pepper, red pepper flakes, and herbs.
  5. Bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes.
  6. Remove bay leaves. Blend 2½ to 3 cups of the soup and return to the pot for added creaminess.
  7. Stir in kale and simmer a few more minutes until wilted. Adjust broth and seasonings to taste. Add lemon juice if desired before serving.

Notes

  • Use spinach or Swiss chard instead of kale.
  • Substitute with navy, Great Northern, or butter beans.
  • Add cooked farro, rice, or quinoa for extra bulk.
  • Skip the wine if preferred—broth alone works well.
  • Soup thickens after sitting; add extra broth when reheating.

Nutrition

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