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Tuscan White Bean Soup

This Tuscan White Bean Soup is a comforting, nutrient-dense meal that comes together easily in just one pot. Featuring creamy cannellini beans, fresh vegetables, and aromatic herbs, it is the perfect plant-based dinner for chilly evenings or busy weeknights.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Dinner, Soup
Cuisine: Italian, Tuscan
Calories: 221
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cans cannellini beans 15-ounce, drained and rinsed
  • 1 yellow onion finely chopped
  • 4 cloves garlic minced
  • 2 tbsp olive oil
  • 2 large carrots peeled and chopped
  • 1 stalk celery diced
  • 1/3 cup white wine such as Pinot Grigio
  • 2 cups kale chopped, stems removed
  • 2.5-4 cups vegetable or chicken broth
  • 1 tbsp tomato paste
  • 1 tsp salt or to taste
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes
  • 1/4 tsp Italian seasoning
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1/2 tsp dried oregano

Equipment

  • Large Pot or Dutch Oven
  • Blender

Method
 

  1. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the finely chopped onion and sauté until it begins to brown slightly.
  2. Soften the Vegetables: Stir in the minced garlic, diced celery, and chopped carrots. Continue to sauté for approximately 10 minutes.
  3. Deglaze the Pot: Pour in the white wine and stir, scraping up any browned bits from the bottom of the pot. Let it simmer for about 5 minutes until most of the liquid has evaporated.
  4. Simmer the Soup: Add the drained beans, tomato paste, salt, pepper, red pepper flakes, Italian seasoning, bay leaves, thyme, oregano, and 2.5 cups of broth. Stir well and bring the mixture to a boil.
  5. Simmer: Once boiling, cover the pot and reduce the heat to low. Let the soup simmer for 15 minutes to allow the flavors to meld.
  6. Create a Creamy Texture: Remove and discard the bay leaves. Carefully transfer about 2.5 to 3 cups of the soup to a blender and blend until smooth. Pour the blended mixture back into the pot and stir to combine.
  7. Adjust Consistency and Add Greens: If the soup is too thick, add more broth until it reaches your desired consistency. Stir in the chopped kale and let it simmer for a few minutes until the leaves have wilted.
  8. Final Seasoning: Taste the soup and adjust the salt and pepper as needed. A fresh squeeze of lemon juice at the end can also brighten the flavors. Serve warm.

Notes

Do not rush the sautéing process to ensure a rich base, and be careful when blending the hot soup. Adjust the broth amount between 2.5 to 4 cups depending on if you prefer a thick stew or a traditional soup texture.
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