Tuscan White Bean Soup Recipe

Introduction

Tuscan White Bean Soup is a hearty and comforting dish that combines creamy cannellini beans with aromatic vegetables and fragrant herbs. This flavorful soup is perfect for chilly days and makes a satisfying meal on its own or paired with crusty bread.

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 (such as pinot grigio)
• 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 prefer no spice)
• 1/4 teaspoon Italian seasoning
• 2 bay leaves
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano

Instructions

1. Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped onion and sauté until it begins to brown slightly.
2. Step 2: Add the minced garlic, diced celery, and chopped carrots to the pot. Continue sautéing for about 10 minutes until the vegetables soften and lightly brown, which enhances the flavor.
3. Step 3: Pour in the white wine and cook until most of the liquid evaporates, about 5 minutes.
4. Step 4: Add the drained cannellini beans, tomato paste, salt, black pepper, red pepper flakes, Italian seasoning, bay leaves, dried thyme, dried oregano, and start with 2 1/2 cups of broth. Stir well to combine.
5. Step 5: Bring the mixture to a boil, then cover the pot and reduce the heat to low. Simmer for 15 minutes.
6. Step 6: Remove and discard the bay leaves. Transfer about 2 1/2 to 3 cups of the soup to a blender and blend until smooth.
7. Step 7: Return the blended soup to the pot and stir well. If the soup is too thick, add additional broth until you reach your desired consistency.
8. Step 8: Stir in the chopped kale and let the soup simmer for a few more minutes until the kale wilts. Taste and adjust seasoning, adding more salt, pepper, or a squeeze of lemon juice if desired.
9. Step 9: Serve the soup warm, on its own or with hearty bread on the side. Enjoy!

Tips & Variations

• For a richer flavor, use homemade chicken broth or a good-quality store-bought broth.
• If you prefer a completely smooth texture, blend the entire soup instead of just part of it.
• Add a squeeze of fresh lemon juice at the end to brighten the flavors.
• To make it vegan, use vegetable broth and ensure the tomato paste does not contain animal products.
• For extra protein, stir in cooked sausage or shredded chicken before serving.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium-low heat, adding a splash of broth or water if it has thickened. This soup can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned beans?

Yes, you can use dried cannellini beans, but be sure to soak them overnight and cook them fully before adding to the soup. Using canned beans is quicker and more convenient.

What can I substitute for kale?

If you don’t have kale, you can use spinach, Swiss chard, or collard greens as alternatives. Add leafy greens towards the end of cooking so they don’t overcook.

Tuscan White Bean Soup Recipe

Print Recipe

★★★★★

4.6 from 138 reviews

This Tuscan White Bean Soup is a hearty, flavorful, and comforting dish featuring creamy cannellini beans, fresh vegetables, and aromatic herbs. Slow-simmered with white wine and finished with kale, this soup balances rustic Italian flavors with a smooth texture, perfect for a nourishing meal any time of the year.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Beans and Broth

• 3 15 ounce cans cannellini beans (drained and rinsed)
• 2 1/2 – 4 cups vegetable or chicken broth
• 1/3 cup white wine (pinot grigio recommended)

Vegetables

• 1 yellow onion (finely chopped)
• 4 cloves garlic (minced)
• 2 large carrots (peeled and chopped)
• 1 stalk celery (diced)
• 2 cups chopped kale (stems removed, finely chopped)

Seasonings and Oils

• 2 tablespoons olive oil
• 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
• 2 bay leaves
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano

Instructions

1. Sauté Onion: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped onion and sauté until it begins to soften and turn translucent, about 5 minutes.
2. Add Vegetables: Add the minced garlic, diced celery, and chopped carrots to the pot. Continue sautéing for an additional 10 minutes, allowing the vegetables to soften and brown slightly, which enhances the flavor.
3. Add Wine: Pour in the white wine and cook until most of the liquid has evaporated, approximately 5 minutes. This step deglazes the pot and adds depth to the soup.
4. Add Remaining Ingredients: Stir in the cannellini beans, tomato paste, salt, black pepper, red pepper flakes, Italian seasoning, bay leaves, thyme, oregano, and 2 1/2 cups of the broth. Mix well to combine all flavors.
5. Simmer: Bring the soup to a boil over high heat. Once boiling, cover the pot, reduce heat to low, and let simmer gently for 15 minutes to meld the flavors.
6. Blend Soup: Remove and discard the bay leaves. Carefully transfer about 2 1/2 to 3 cups of the soup to a blender. Blend until smooth, creating a creamy texture that enriches the soup.
7. Combine and Adjust Consistency: Pour the blended soup back into the pot, stirring to combine. If the soup is too thick, add additional broth up to 4 cups total until the desired consistency is reached.
8. Add Kale: Stir in the chopped kale and allow the soup to simmer for a few minutes until the kale wilts and softens.
9. Final Seasoning and Serve: Taste the soup and adjust the seasoning with more salt, pepper, or a squeeze of lemon juice to brighten flavors. Serve warm, optionally with a hearty bread on the side. Enjoy your comforting Tuscan White Bean Soup!

Notes

• You can use either vegetable or chicken broth depending on your preference.
• If you prefer a spicier soup, keep the red pepper flakes; omit them if you want a milder flavor.
• The amount of broth can be adjusted to achieve your preferred soup thickness.
• For a vegan version, ensure the broth is vegetable-based.
• A squeeze of fresh lemon juice at the end adds brightness and balances the flavors perfectly.

Keywords: Tuscan White Bean Soup, cannellini beans, Italian soup, kale soup, hearty soup, vegetarian soup, easy soup recipe