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A comforting, one-pot Tuscan white bean soup with creamy cannellini beans, a mix of sautéed vegetables, aromatic Italian herbs, and a partially blended creamy texture. It’s vegan, gluten-free, packed with protein, and perfect for meal prep.

Ingredients

Scale
  • 3 15-ounce cans cannellini beans, drained and rinsed
  • 1 yellow onion, finely chopped
  • 4 garlic cloves, minced
  • 2 tablespoons olive oil
  • 2 large carrots, peeled and chopped
  • 1 stalk celery, diced
  • ⅓ cup white wine (optional, e.g., Pinot Grigio)
  • 2 cups chopped kale, stems removed and finely chopped
  • 2½ to 4 cups vegetable or chicken broth (use vegetable broth for vegan)
  • 1 tablespoon tomato paste
  • 1 teaspoon salt, or to taste
  • ¼ teaspoon black pepper, or to taste
  • ¼ teaspoon red pepper flakes (omit if not preferred)
  • ¼ teaspoon Italian seasoning
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • ½ teaspoon dried oregano

Instructions

  1. Drain and rinse the canned cannellini beans.
  2. Finely chop the onion, mince the garlic, peel and chop the carrots, dice the celery, and remove stems and chop the kale.
  3. Heat olive oil in a large pot or Dutch oven over medium heat.
  4. Add the chopped onion and sauté until it begins to brown slightly.
  5. Add the garlic, celery, and carrots and sauté until softened and lightly golden, about 5–10 minutes.
  6. Pour in the white wine and cook until mostly evaporated, about 5 minutes (or substitute extra broth plus a splash of lemon or vinegar).
  7. Add the drained beans, tomato paste, broth (start with 2½ cups), salt, black pepper, red pepper flakes, Italian seasoning, dried thyme, dried oregano, and bay leaves; stir to combine.
  8. Bring the soup to a boil, then cover, reduce heat, and simmer gently for 15 minutes.
  9. Remove and discard the bay leaves.
  10. Scoop out 2½–3 cups of the soup and puree until smooth in a blender or with an immersion blender.
  11. Stir the pureed soup back into the pot and add more broth if the soup is too thick.
  12. Stir in the chopped kale and simmer a few minutes until wilted.
  13. Taste and adjust seasoning with additional salt, pepper, or a squeeze of lemon juice.

Notes

Choose low-sodium broth to control saltiness as beans and tomato paste add salt., Rinse canned beans well to reduce salt and foaming., Blend only part of the soup for a creamy yet chunky texture; immersion blender works well for control., Replace white wine with extra broth plus lemon juice or white wine vinegar if avoiding alcohol., If using dried beans, soak overnight and cook until tender, adjusting cooking time and liquid accordingly., Don’t overcrowd the pot when sautéing to develop flavor by browning vegetables., Add kale at the end to keep it vibrant and slightly crisp; baby spinach can be a softer alternative., Let soup cool completely before freezing; freeze in portions up to 2 months., Reheat gently and add broth if soup thickened; a squeeze of lemon juice or olive oil enhances flavor before serving., Can be served with gluten-free bread, over rice, or alongside salad for meal variations.

Nutrition

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