Tuscan White Bean Soup Recipe

Why You’ll Love This Recipe

What I love most about this Tuscan White Bean Soup is its simplicity and versatility. It’s a one-pot wonder that’s easy to make and packed with protein from the cannellini beans. The flavors develop beautifully with just a few ingredients, and it’s the kind of soup that feels like a warm, cozy hug in a bowl. The combination of the earthy beans, savory vegetables, and herby broth makes it perfect for meal prep, and it pairs wonderfully with some rustic bread for dipping.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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 (optional, omit if you don’t like spice)

¼ teaspoon Italian seasoning

2 bay leaves

1 teaspoon dried thyme

½ teaspoon dried oregano

Directions

Step 1: Sauté the Vegetables

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the finely chopped onion and sauté until it starts to brown slightly, about 3-4 minutes. Then, add the minced garlic, diced celery, and chopped carrots. Continue to sauté for about 10 minutes until the vegetables soften and develop a bit of color. This browning adds a lot of flavor to the soup.

Step 2: Add the Wine and Simmer

Pour in the white wine and sauté for another 5 minutes until most of the liquid has evaporated. This will infuse the vegetables with extra flavor.

Step 3: Add the Broth and Seasonings

Add the cannellini beans, tomato paste, salt, pepper, red pepper flakes (if using), Italian seasoning, bay leaves, dried thyme, and oregano. Stir well to combine. Pour in 2 ½ cups of broth to start, and bring the soup to a boil. Reduce the heat to low and cover the pot. Let the soup simmer for 15 minutes, allowing the flavors to meld.

Step 4: Blend Part of the Soup

After simmering, discard the bay leaves. Then, carefully transfer about 2 ½ – 3 cups of the soup to a blender and blend until smooth. You can use an immersion blender if you prefer. Pour the blended soup back into the pot and stir well to combine. If the soup is too thick, add more broth until it reaches your desired consistency.

Step 5: Add the Kale and Final Simmer

Add the chopped kale to the soup and let it simmer for a few more minutes to allow the kale to wilt. Taste the soup and adjust the seasoning, adding more salt, pepper, or a squeeze of lemon juice for extra brightness.

Step 6: Serve

Serve the soup warm, topped with fresh parsley and accompanied by hearty bread for dipping. Enjoy!

Servings and Timing

Servings: 6

Prep time: 20 minutes

Cook time: 30 minutes

Total time: 50 minutes

Variations

Spicy Kick: If I want a little more heat, I can add extra red pepper flakes or a chopped jalapeño when sautéing the vegetables.

Add More Vegetables: Feel free to add additional vegetables like zucchini, spinach, or even potatoes for extra heartiness.

Creamy Version: For a creamier texture, I sometimes stir in a splash of coconut milk or almond milk when blending part of the soup.

Storage/Reheating

Storage: This soup can be stored in an airtight container in the fridge for up to 4 days. The flavors actually get better as it sits!

Reheating: Reheat on the stovetop over medium heat, adding a bit of extra broth if it thickens too much. You can also reheat in the microwave.

FAQs

Can I make this soup ahead of time?

Absolutely! This soup is great for meal prep. The flavors deepen as it sits, so it’s even better the next day. Just store it in an airtight container in the fridge.

Can I freeze this soup?

Yes, you can freeze this soup for up to 3 months. Let it cool completely before transferring it to a freezer-safe container. To reheat, simply thaw it overnight in the fridge and heat it on the stove.

What if I don’t have white wine?

If you don’t have white wine, you can substitute it with vegetable broth, or for a bit of acidity, a splash of apple cider vinegar or lemon juice works as well.

Can I use a different type of bean?

Yes! While cannellini beans are traditional in Tuscan soup, you can use other white beans like great northern beans or navy beans as a substitute.

How can I make this soup thicker?

If you prefer a thicker soup, you can blend more of the soup or add an extra can of beans to get a creamier texture.

Conclusion

This Tuscan White Bean Soup is the perfect combination of simplicity, flavor, and nutrition. It’s vegan, gluten-free, and full of protein from the beans, making it a wholesome and satisfying meal. The fresh kale and aromatic herbs add layers of flavor that make each bite even better. Whether you enjoy it on a cold day or as part of your weekly meal prep, this soup is sure to become a favorite in your kitchen. Enjoy a bowl of warmth, comfort, and deliciousness!

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