• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Eat With Clarity

  • About
  • Work With Me
  • Recipes
  • Ebook
  • Subscribe
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
go to homepage
Homepage link
  • About
  • Ebook
  • Recipes
  • Subscribe
  • Work With Me
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Soups & Stews » One Pot Tuscan White Bean Soup

    One Pot Tuscan White Bean Soup

    October 13, 2020 / by Claire Cary / 22 Comments

    This post contains affiliate links. Read my full disclaimer here.

    JUMP TO RECIPE

    This Tuscan white bean soup is made in one pot, ready in 30 minutes and perfect for meal prep! It’s vegan, gluten free, full of protein and perfect with some rustic (gluten free!) bread for dipping.

    Two bowls of soup with bread and red pepper flakes.

    I feel like I probably say this about everything I’m sharing this Fall, but this Tuscan white bean soup is seriously going to be on repeat alllll season long.

    We all know how much I love soups and one pot meals, and this is no exception. It’s filling but doesn’t leave you feeling lethargic and is so easy to make while still be completely delicious and flavorful.

    This recipe features cannellini beans, veggies like carrots, kale and celery, plus plenty of herbs like thyme and oregano. If you have other fresh herbs like parsley or basil lying around, those are delicious on top as well!

    It’s vegan but still loved by all types of eaters and perfect to meal prep for the week. It’s especially good with one of my apple pie bars for dessert if you really want to go big with the Fall flavors.

    Angled view of the Tuscan white bean soup with a spoon.

    How to make this recipe

    Saute the finely chopped onion in a large pot or dutch oven with the oil.

    Once it starts to brown slightly, add in the garlic, celery and carrot. Saute an additional 5 or so minutes to let the veggies soften.

    Add in the white wine and saute until most of the liquid has evaporated.

    Add in all remaining ingredients (see notes about the amount of broth since there is a range), and stir well.

    Sauteing the onion and garlic in a white pot

    Bring to a boil, then cover and reduce heat to low. Let simmer for 15 minutes.

    Discard the bay leaves, then transfer about 2 ½ – 3 cups worth of soup to a blender. Blend until smooth.

    Transfer back to the pot and stir well to combine. Add in the kale and let it wilt for a few minutes. Taste and adjust flavors as desired. I usually add a bit more salt and pepper and a fresh squeeze of lemon juice.

    Serve warm as is or with a hearty bread on the side. Enjoy!

    White dutch oven with the final recipe.

    Cannellini vs. Kidney Beans

    This recipe calls for cannellini beans, which are a medium sized white bean. This soup is pretty forgiving, so any white bean should work. A small butter bean is delicious, and navy or Great Northern are pretty similar to cannellini. Whatever you have works well!

    Serving Suggestions

    I love serving this soup exactly as is, and those in my family who are able to eat a good rustic bread (jealous) love it for dunking. If I find a good gluten free rustic bread I will be sure to let you know because these Fall soups have me craving it!

    You can also serve it over fresh jasmine rice or with a side salad, but it’s really great as a meal all on its own! A sprinkle of red pepper flakes and fresh parsley adds lots of flavor and a little spice too.

    Up close image of the white bean soup with parsley

    Can I freeze it?

    Yes! This soup makes a fairly large batch, so if you’re cooking for just yourself or one other person, it’s great to either keep in the fridge (it’ll last about 3 days in the freeze) or freeze a large container to have on hand!

    If you freeze it, you’ll want to first let it cool completely, then transfer to a freezer safe container. It’ll keep for up to 2 months, so let it defrost in the fridge overnight and heat it up on the stove when you’re ready to enjoy! I like freezing it in smaller portionable (is that a word??) containers so you don’t have to defrost the whole batch all at once.

    Hands holding a bowl of white bean soup with bread on the side.

    You’ll also love..

    • Butternut Squash Soup
    • Vegetable Noodle Soup
    • Instant Pot Lentil Soup
    • One Pot Lentil Chili

    Lastly, if you want more recipes straight to your inbox, be sure to subscribe to my email list. As always, tag me on instagram if you make this recipe so I can see your creation!

    Tuscan White Bean Soup

    This Tuscan white bean soup is made in one pot, ready in 30 minutes and perfect for meal prep! It's vegan, gluten free, full of protein and perfect with some rustic (gluten free!) bread for dipping.
    5 from 12 votes
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 6 servings
    Author: Claire Cary

    Ingredients
     

    US Customary – Metric
    • 3 15 ounce cans cannellini beans (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)
    • ⅓ cup white wine (I used pinot grigio)
    • 2 cups chopped kale (stems removed, finely chopped)
    • 2 ½ – 4 cups vegetable or chicken broth (see notes)
    • 1 tbsp tomato paste
    • 1 tsp salt (or to taste)
    • ¼ tsp black pepper (or to taste)
    • ¼ tsp red pepper flakes (omit if you don't like spice)
    • ¼ tsp Italian seasoning
    • 2 bay leaves
    • 1 tsp dried thyme
    • ½ tsp dried oregano

    Instructions

    • Saute the finely chopped onion in a large pot or dutch oven with the oil.
    • Once it starts to brown slightly, add in the garlic, celery and carrot. Saute an additional 10 or so minutes to let the veggies soften and brown slightly. The browning helps add lots of flavor!
    • Add in the white wine and saute until most of the liquid has evaporated, about 5-7 minutes.
    • Add in all remaining ingredients except for the kale (see notes about the amount of broth since there is a range, but I recommend starting with 2 ½ cups), and stir well.
    • Bring to a boil, then cover and reduce heat to low. Let simmer for 15 minutes.
    • Discard the bay leaves, then transfer about 2 ½ – 3 cups worth of the soup to a blender. Blend until smooth.
    • Transfer back to the pot and stir well to combine. If it's too thick, add in more broth until it reaches your desired consistency.
    • Add in the chopped kale and let simmer for a few minutes to allow the kale to wilt. Taste and adjust flavors as desired. I usually add a bit more salt and pepper and a squeeze of lemon juice.
    • Serve warm as is or with a hearty bread on the side. Enjoy!

    Notes

    There is quite a big range for the broth because it all depends on how thick you want the soup to be. If you want it more like a thicker stew, use 2-3 cups, but if you want more of a soup, use 3-4 cups. You can always add more if you want to thin it out, but I suggest starting on the lower end since it’s much easier to thin out than it is to thicken up. For photo reference, I used 2 ½ cups total. 
    You can leave the wine out if you prefer, but I recommend it for the best flavor!

    Nutrition

    Serving: 1bowl | Calories: 221kcal | Carbohydrates: 25g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Potassium: 198mg | Fiber: 14g | Sugar: 1g
    did you try this recipe?Mention @eatwithclarity or tag #eatwithclarity!
    Keyword: tuscan white bean soup, white bean and kale soup, white bean soup

    Reader Interactions

    Comments

    1. Monique Palmisano

      March 25, 2021 at 3:31 pm

      5 stars
      This soup is absolutely delicious and a breeze to make. This will be a staple soup for me from now on! Thank you so much! 🙂

      Reply
      • Claire Cary

        March 26, 2021 at 11:18 am

        Thanks Monique! So happy you enjoyed it 🙂

        Reply
    2. Kathy

      February 06, 2021 at 8:51 pm

      5 stars
      Your Tuscan White Bean Soup was absolutely delicious! It’s flavorful, hearty and simple to make.
      I’m a vegetarian and my husband is a meat eater. So I put all the soup ingredients together and put it in the crockpot. Then about half an hour or less before we were ready to eat, I put half the soup in a separate pan and added the kale for me; then cooked some beef kielbasa for my husband, sliced it, and mixed it into the half of the soup that was still in the crockpot. The soup was perfect for both of us!
      Next time I’ll use 4 carrots instead of 2. Also I didn’t have any tomato paste on hand today so I just added about 4 tablespoons of tomato sauce and it was fine.
      This recipe was perfect and I’m sure it will be one of our favorite go-to recipes. Thanks!

      Reply
      • Claire Cary

        February 07, 2021 at 9:11 pm

        Perfect! So glad you were able to make it work for both of you. Thanks for the feedback!

        Reply
    3. Natalie Watson

      January 31, 2021 at 4:39 pm

      5 stars
      This soup is amazing! I made it twice this month! Plus my 2 year old loves it and kept asking for more which is always a huge win! Loved how easy and healthy it was!

      Reply
      • Claire Cary

        January 31, 2021 at 8:35 pm

        Amazing! Love when recipes are toddler approved! Thank you Natalie!

        Reply
    4. Ana Arevalo

      January 30, 2021 at 6:01 pm

      5 stars
      This soup is like the perfect winter let’s-stay-in-and-have-a-fire hug for your soul. Eat wrapped in a blanket watching your favorite movie or in front of a nice cozy fire

      Reply
      • Claire Cary

        January 30, 2021 at 8:41 pm

        ohmygosh yes! Sounds like the perfect winter night!

        Reply
    5. longislandveganlife

      January 29, 2021 at 4:58 pm

      5 stars
      I absolutely loved this recipe! So delicious, easy to make, hearty, and healthy! Will definitely make it again

      Reply
    6. Tami

      January 22, 2021 at 7:29 pm

      5 stars
      Delicious!! So hearty and healthy! Family Fave! Will make again and again! Perfect for a cold winter day! I subbed chard in for kale and it was yummy!
      Love the monthly recipe challenge! 😉

      Reply
      • Claire Cary

        January 22, 2021 at 7:42 pm

        Yum!! So glad you enjoyed it. Just be sure to tag me in your IG post since that’s where I’m keeping track of entries 🙂

        Reply
    7. Rebecca

      January 19, 2021 at 3:20 pm

      5 stars
      Great simple recipe with lots of flavor! A hit with the whole family! Thank you!

      Reply
    8. Donna

      January 18, 2021 at 12:29 pm

      While this might sound like a weird substitution, do you think this would work with chickpeas? Thanks!

      Reply
      • Claire Cary

        January 18, 2021 at 4:54 pm

        I think regular white beans would work best because they have a softer texture, but chickpeas should be ok! The texture will be different of course, but flavor wise it’ll be fine. let me know if you try it!

        Reply
    9. McKenzie

      January 17, 2021 at 5:43 pm

      5 stars
      Loved this soup! Definitely would add less broth next time since I like my soups thick (I did the full 4 cups). Added lemon on top at the end – yum!!’

      Reply
      • Claire Cary

        January 18, 2021 at 8:37 am

        yeah definitely recommend starting on the low end with the broth! So happy you enjoyed it though!

        Reply
    10. Tessa

      January 10, 2021 at 4:49 pm

      5 stars
      Such a delicious soup!! So flavorful and hearty, and super easy to make!!

      Reply
      • Claire Cary

        January 11, 2021 at 7:01 pm

        Thank you Tessa! it’s a favorite of mine 🙂

        Reply
    11. Jessica

      December 30, 2020 at 12:40 am

      5 stars
      Excellent recipe! Thank you so much. A hearty <3 soup to end this year.

      Reply
      • Claire Cary

        January 01, 2021 at 9:56 am

        Thanks Jessica! Happy New Year!

        Reply
    12. Debbie

      October 29, 2020 at 8:41 am

      5 stars
      I followed the recipe exactly except that I used my home made naturally fermented red wine and white beans from scratch (pre-soaked, pressure cooked). What a delicious soup!
      Easy, healthy and flavorful. Made it twice already. Thank You So Much!

      Reply
      • Claire Cary

        October 29, 2020 at 8:59 am

        Sounds delicious! So glad you’re enjoying it, thanks Debbie!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome to Eat With Clarity! After my Celiac Disease diagnosis, I made it my mission to create gluten-free recipes that are just as good as the real thing! With plenty of vegan & paleo options, there is something here for everyone. More about me here!

    Popular Recipes

    Footer

    Affiliate Disclaimer · Privacy Policy · Contact

    COPYRIGHT © 2020 · EAT WITH CLARITY, LLC. ALL RIGHTS RESERVED.