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Tuscan White Bean Soup Recipe

Tuscan White Bean Soup Recipe

Isabella Mitchell
This Tuscan White Bean Soup is filling but still light and wholesome. It’s loaded with plant-based protein and fiber from the beans, while still feeling light and fresh thanks to the kale and herbs. The slow simmering allows flavors to mingle and deepen, making every spoonful rich and satisfying.
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Prep Time 20 minutes
Cook Time 30 minutes
Course Soups
Cuisine American
Servings 6
Calories 221 kcal

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
  • ⅓ cup white wine, I used pinot grigio
  • 2 cups chopped kale, stems removed and finely chopped
  • 2 ½ –4 cups vegetable or chicken broth, see notes
  • 1 tablespoon tomato paste
  • 1 teaspoon salt, or to taste
  • ¼ teaspoon black pepper, or to taste
  • ¼ teaspoon red pepper flakes, omit if you don’t like spice
  • ¼ teaspoon Italian seasoning
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • ½ teaspoon dried oregano

Instructions
 

  • Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and sauté until it begins to soften and turn golden.
  • Stir in the garlic, carrots, and celery. Cook for about 10 minutes, stirring occasionally, until the vegetables soften and develop some browning.
  • Pour in the white wine and let it cook for about 5 minutes, until most of the liquid has evaporated.
  • Add the cannellini beans, tomato paste, 2 1/2 cups broth, salt, pepper, red pepper flakes, Italian seasoning, bay leaves, thyme, and oregano, and stir to combine. Stir well to combine.
  • Let the soup come to a boil, then lower the heat, cover the pot, and simmer for 15 minutes.
  • Remove and discard the bay leaves. Scoop out about 2 1/2 to 3 cups of the soup, place it in a blender, and blend until smooth. Pour the blended soup back into the pot and stir it in well. Add extra broth if you like the soup a bit thinner.
  • Stir in the chopped kale and simmer for a few minutes until it wilts. Taste and adjust seasoning with more salt, pepper, or a squeeze of lemon juice.
  • Serve hot with crusty bread for dipping.
Keyword Tuscan White Bean Soup