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.
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.
If you love this recipe, try my tuscan gnocchi soup, cauliflower tacos or gluten free chicken noodle soup next!
Key ingredients
ONION/GARLIC. Onion and garlic add so much flavor to this soup. We’ll saute them with a bit of olive oil or oil of your choice.
CARROT & CELERY. These veggies add some color and crunch. We’ll saute them with the onion and garlic to soften before adding in the other ingredients.
WHITE BEANS. The key ingredient here! We’ll use cannellini beans which add a lot of protein to this soup.
WHITE WINE. This might seem like an odd ingredient, but adding some white wine after sauteing the veggies brings out so much flavor.
HERBS/SPICES. You can really get creative here! Italian seasoning, thyme, oregano, salt and pepper are the base.
BROTH. You can use either chicken or veggie broth, depending on whether or not you want it vegan or vegetarian. I suggest low sodium for the best flavor.
How to make tuscan white bean soup
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.
Bring to a boil, then cover and reduce heat to low. Let simmer for 15 minutes.
Discard the bay leaves, then transfer about 2 1/2 – 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!
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.
How to store and freeze
Once prepared, this recipe will store in the fridge for 3-5 days. Store in an air tight container and reheat on the stove for best results.
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.
Cannellini vs. kidney beans
This recipe calls for cannellini beans, which are a medium sized white bean just like kidney beans. 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!
You’ll also love..
- Butternut Squash Soup
- Vegetable Noodle Soup
- Instant Pot Lentil Soup
- Tuscan Gnocchi
- One Pot Lentil Chili
- White Bean Chicken 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
by: claire cary
Ingredients
- 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 1/2 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 1/2 – 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!
fcowey says
I rendered 4 slices of bacon & used drippings in lieu of olive oil; added the chopped bacon bits in later.
Will save & make this many more times to come
Linda says
Does this freeze well? I’m food prepping for house guests over Christmas.
Claire Cary says
Yes! You can freeze for up to 1 month.
Jen says
I have a question about the blending should the soup be more like a puree then? The photo it looks like the beans are whole I just want to double check! This looks good to make for a vegetarian houseguest coming!
Claire Cary says
You are only blending about 1-2 cups worth! Not the whole soup.
Dawn says
This was so good. I deviated from the original recipe. I used butter beans, added thinly sliced trumpet mushrooms, fresh thyme and bay leaves, dried oregano and basil, garlic and onion powders, red pepper flakes, and bigger chunks of carrot before simmering in addition to the diced carrots as well as a Parmesan rind. I’ll be making this again.
Christina says
I am so glad I took the chance to try this recipe!! It was so easy to make and wow, the flavor.. AWESOME!!! A couple of things I did differently:
I used the large butter beans.. YUMMY!!!
I forgot the lemon, but it didn’t seem to hinder the flavor
Because I am an Indian Food Fanatic, I put a pinch of curry in the soup. YEP!
Thank you so much for this recipe. Talk about comfort without all the fat! PS.. you don’t need the bread. It’s filling and that is exactly what I was looking for! Also- it’s quite brilliant to do the blender trick. Impressive!
Dale says
This soup is delicious! I did learn the hard way not to put the hot soup in a NutriBullet though (exploded everywhere and got a few little burns) – thought I’d add a warning to anyone else who also didn’t know 😆). I put some lemon juice in at the end which another commenter suggested and was a great addition.
D says
Excellent! Both teenagers also loved it and deemed it a keeper. I did the 4 cups of stock and blended 2 1/2 cups. My only variation was fresh squeezed lemon at the end because that is something I typically do for any bean soup.
Thank you!
Claire Cary says
Sounds delicious!
Linda says
I made this delicious soup today and loved it. I added parmesan and monterrey jack at the end. Only change for me is to leave out the kale. Im not a kale fan. Next batch I will add diced tomatoes and a different green but not kale.
Claire Cary says
Can definitely try spinach instead!
Christine says
Delish!
rhonda says
EXCELLENTE!!!
TURNED OUT VERY VERY GOOD!!!!!!
Lauren says
Can I use cooking wine in this? I don’t keep wine in the house usually!
Claire Cary says
That’ll work!
Alisha says
This soup is so delicious! It’s not expensive, it’s easy and so tasty! It’s a new fall favorite for my family and I. I made it today! (For the 3rd time.) I would add in the lemon juice. It really brings the flavors together. Because we want a lot of left overs this time and I have a lot of canned goods that I need to use before they go bad, I added some canned potatoes that I cut up as well as a can of Amy’s split pea soup which added some more creaminess, but didn’t affect the recipes flavor. Thank you for the recipe! Yum yum.
Claire Cary says
Love those additions! So happy you enjoyed this one.
Donna says
We enjoyed this soup so much that I’m making it again in a few days! The 1st time I added spinach and it was very good; but the 2nd batch I’ll be adding kale, which I love! Thanks for this recipe….. I look forward to making and eating it all winter long! 🙂
P.S. Sprinkled vegan cashew parmesan cheese on top. So yum!
Claire Cary says
Oh love the addition of the cashew parmesan! So glad you enjoyed this recipe 🙂
Juliette R says
Just an fyi for the people who are vegan/vegetarian: if you use chicken broth, it’s neither vegan nor vegetarian.
I’m going to make this soup today!
Pat Bannister says
Better Then Bouillon No Chicken Base is a good option, but it’s great with their seasoned Vegetable Base too!
Diane M Rogers says
As I’m not a fan of Kale I’m going to make and sub in Spinach. I’m sure the kale makes it more hardy, so I’m hoping using spinach doesn’t change it too much.
Claire Cary says
Spinach will be totally fine!
Brigitte says
Loved the recipe awesome
Tamara says
Excellent!! I made this recipe as it’s written except I substituted baby spinach for the kale as my market was out. I did add the red pepper to give it a little kick, although it was good without it. This is a keeper and super healthy! I’ll definitely make this again.
Jan-marie says
This soup is delicious! I made it in the instant pot, doing a quick sauté of the veggies and spices, then add liquid and beans, and soup mode for 8 minutes. Blend 2 cups, return to pot and add kale and about 1 cup of zucchini (cuz I had it) and seal pot (no pressure) for about 3-4 minutes. Perfect!
Skyler says
didn’t change a thing. Great instapot recipe.
C J F says
Fantastic! Make this soup!!
Kathy C. says
This soup is comforting, nutritious, and delicious. My whole family loved it!
Claire Cary says
Thank you, Kathy!
Monica says
Love this soup! I added chicken and an extra can of beans (the little white ones) and it is delicious, even on a hot and humid late summer evening!
Claire Cary says
Love this one with chicken! So glad you enjoyed it.
Meldy says
Can I substitute the wine with chicken broth or can I leave it out altogether?
Claire Cary says
You can just leave it out!
Colleen says
This soup is easy & oh so delicious! I did not have a blender so I just mashed one of the cans of beans & that thickened up nicely. Definitely going in the soup rotation 😄
Claire Cary says
Great idea, so glad you enjoyed it!
Chelsea says
I didn’t have any bay or celery, added an extra carrot and replaced one can of Cannaleni beans with garbanzo. So so so good!!! Extra kale if you like kale !! Will definitely make again!
Michelle says
This was delicious! Loved the addition of the red pepper flakes for just a bit of spice. Yum. Will definitely make this again.
Marlies says
Made this exactly as written and it was so delicious!!! Flavor was great and looked exactly as pic in recipe. Will definitely make again and recommend to friends.
Claire Cary says
Thank you, so glad you enjoyed it!
Sheila says
YUMMY
Terri A says
It’s a keeper! The only additions I made were a couple more carrots and a little fresh Rosemary. Great depth of flavor for such a fast soup. Will definitely make it again. Thank you
Jess says
Sadly pretty average. Not at all creamy and doesn’t share much similarity to an original Tuscan soup. Was basically just some slightly spiced broth with heaps of beans and kale in it. Had to add much more to give it flavour and depth. Also, it looked nothing like the picture.
Claire Cary says
Sorry you didn’t enjoy it! It will definitely get creamy when you blend it.
Terry says
When do you add the beans?
Claire Cary says
When it says to add all remaining ingredients!
Maria says
I’ve made this soup a few times now and it is always delicious. I follow the recipe (which is very simple) and in no time at all, dinner is on the table. I also love that you can choose the number of servings you need and it adjusts the recipe.
Claire Cary says
Amazing, so happy you’re loving this recipe!
Jessica says
Can this be made in a slow cooker?
Claire Cary says
I haven’t tried that but it should work!
L says
Made this soup tonight for dinner on this cold spring day and I loved it! As I was cleaning up after eating, I realized I forgot to add the kale! Will add it to the leftovers. This is a delicious, hearty favorite.
Heather says
What a delicious soup! I am feeling under the weather and this was something I easily prepared for my family.
I added diced sweet potato and didn’t puree, but mashed some of the sweet potato against the side of the pot. Touch of paprika added an extra dimension of flavour.
Fantastic! Thank you
Claire Cary says
Yum, love the addition of sweet potato!
Priscilla says
This soup might be my favorite ever. Just made it on a whim and it’s easy, quick, satisfying, and so delicious. A plus is that its vegan and extremely nourishing thanks to all of the veggies. I serve mine with a sprinkle of vegan parm and a side of toasted pumpernickel. It’s ultimate comfort in a bowl and made my (wintery, snowy) day 😊
Claire Cary says
Perfect, it’s one of our favorites too!
Ashley Randle says
This was a very good recipe, I added shiitake mushrooms to give it some depth. I might not blend as much the next time I make it, I like it more chunky, but it was the perfect healthy, vegan dish for dinner! Will freeze whatever I don’t eat over the next couple of days, but it was so good I think I might finish it off.
Claire Cary says
Thank you Ashley, love the addition of mushrooms!
Jean says
I just finished my first bowl, it is amazing!! Easy to make. I used low sodium beans and broth and did not add the salt. The squeeze of lemon really brought out all of the flavors in this soup!
I will definitely be making this again.
I did not see Sodium under the nutritional information, do you know what the sodium content is?
Thank you for this delicious recipe.
Claire Cary says
Not sure why the sodium isn’t there, but not entirely sure what it is on the top of my head, but would likely be similar to the sodium content on your veggie broth if you did not add any extra salt.
Rachel says
I am obsessed about this soup and so is everyone I share it with. Humble ingredients, yet complex flavours! Thank you so much for this.
Claire Cary says
Thank you, Rachel!
Judy Fisher says
I made this soup and we all loved it! I added a squeeze of lemon and a sprinkle of Parmesan to each bowl and the taste was amazing.
It has become a staple of our plant based diet.
Judy
Claire Cary says
Sounds delicious with the parmesan! Thanks Judy.
Lauren says
I really loved this soup. I added fresh shaved Parmesan. And swapped out spinach for the kale. Unfortunately, I forgot to add lemon. I feel like that would have made it that much better. I will definitely be sure to add it next time. This recipe’s a keeper for sure!
Liz says
I did not follow the recipe exactly, basically because I just too tired….but it STILL came out delicious. I did not have any wine. I used spinach instead of kale. I only had two cans of beans. The key I think is using a blender or small Cuisinart which is all I have, to add back into the soup. It’s just a great way to thicken the broth. Thank you very much for this recipe.
Claire Cary says
Thank you Liz! So happy you enjoyed this recipe.
Barb says
Does it contain potatoes? ( The photo suggests it.)
Claire Cary says
Nope! No potatoes in there, that’s just the beans.
Brittney says
This is wonderful. I would suggest adding the garlic in a bit later than the other vegetables so it doesn’t get that overcooked sulphury taste. A fresh chef once told me if you can smell the garlic, it’s time to add a liquid.
Nat says
Obsessed is an understatement. I’ve been making this soup at least twice a month because it’s so delicious and nutritious. I’ve tried a few variations which have all been tasty, like adding ditalini pasta, skipping the blender part for a more liquidy soup, adding the tomato paste in earlier while sauteing the veggies, adding hot italian sausage, adding extra veggies — the list goes on. I always do extra lemon before serving though. 10/10
Claire Cary says
Thank you, Nat! Makes me so happy to hear how much you love it!
Christine says
This is sincere comfort soup! I’ve made it two ways…as is and adding chicken sausage. I usually cook w/o blending and reserve 1 can of beans, mash and stir them into the soup to thicken. I lay the kale on top of the soup during the simmering time to steam it for a softer chew (family preference). A keeper. Thanks! c
Kathy says
Awesome soup! My husband hates beans but loved this soup. Granted I blended up 1/2 of the beans in the blender with a little full fat coconut milk! 😉 shhhh. Don’t tell
Elizabeth Schneider says
Mine isn’t nearly as prettt as yours… hahah. But who even cares when it tastes SO GOOD! I made this soup for myself (I’m plant based and the rest of my family isn’t) and I’m pretty happy I don’t have to share it with anyone. It’s super healthy, full of fiber and nutrients and perfectly cozy with a little heat from the crushed red pepper. I thought about adding shaved Parm to the top but this soup didn’t even need it. Thank you for the nourishing and delicious recipe. Can’t wait to try more!
Claire Cary says
Amazing, can’t wait to see what else you make!
Maggie` says
Absolutely fantastic! So nice and peppery. The best soup I’ve had in a long while- it’s dinner party worthy for sure. Thank you!
Claire Cary says
Thanks so much Maggie, just made my day!
Lise Armitage says
I made this soup for my weight watchers program
Trying to figure out the points per serving
SPC says
5oz of wine is 4 points, and the only ingredient that isn’t zero. So depends on how much you use/if you add any additional oils or protein.
Melissa says
With the oil 2pt per serving. Without only 1.
Gina says
I just ate two bowls of this delicious soup, for dinner! I couldn’t resist the amazing looking organic leeks, so I threw in one. The leek gave the soup a slightly sweet, but excellent taste. I didn’t put a portion of the soup in the blender – instead, I used my blending wand right in the pan and blended an approximate amount. Will definitely make this again.
Katie says
Really yummy
Lindsay says
Made this tonight and it did not disappoint. I used 4 cups of low sodium vegetable broth and blended about 2.5 cups of it in the blender. Loved the consistency. I’ve already eaten two bowls and I love it!
kaela says
Very delicious!! I added a splash of half and half at the end and it was excellent. Will be making this one again!
Sheila says
Looks good can I add zucchini?
Claire Cary says
Yes!
Colleen Pesic says
Can I use white cooking wine instead?
Claire Cary says
You can, but cooking wine is generally really bad. I suggest just a cheap white wine like pinot grigio!
Roxanne says
Maybe one of the best soups I’ve ever made?? So surprised by how amazing this soup its!! I added a bit of turmeric for extra flavor and crumbled cornbread in it… so so good!
Claire Cary says
Amazing, thanks so much Roxanne!
Alex says
This was Fantastic!!! Followed the recipe as written and it was delicious. We had it on its own, and also with some ground Italian sausage we cooked separately. Both were so good and I cannot wait to add this into our regular rotation…thank you!!!
Claire Cary says
Delicious, love the addition of sausage!
Sara says
Yum! Added 2 cups from a rotisserie chicken and 3 peeled red potatoes. Also used spinach instead of kale. Delicious flavors!
Reagan Gauer says
This is my first time making a vegetarian-friendly soup, perfect for welcoming the fall season. Oh my goodness! This is so delicious! I love how the recipe allows for adjusting thickness. I made mine on the thicker side by adding an additional 2 Tb of tomato paste. I also upped the white wine to a 1/2 cup (I love the taste of wine in soups and stews). Thank you for sharing this incredible recipe!
Connie says
Absolutely delicious! I used 1 can of cannellini beans and 2 cans of small white beans. I used chicken stock and also put in a very small amount of Italian sausage that I cooked separately and added afterwards. Will be making this again!
Claire Cary says
Yum! Love this with sausage, too!
Marcie says
Oh my word – absolutely outstanding. Made exactly per the recipe. I started with the 2 1/2 c vegetable broth, and added 1/2 c later. Wine that was on hand, and used, was Sauvignon Blanc
Kelli says
Can you do this in a crockpot?
Claire Cary says
I haven’t tried it, but should be fine!
Lynne says
Delicious! Didn’t tweak it much – just used a mix of cannellini and butter beans and fresh kale, turnip greens and spinach. Oh and sherry instead of wine as didn’t want to open a white wine. It’s A forgiving and tasty recipe!
Neva says
This was fabulous!!! So flavorful. Thank you!!! 5 stars!!!
Ron says
My wife and family like this soup/ I usually double the recipe as such I use 2 cans of cannellini beans and 4 cans of small white beans all rinsed. Insted of kale I use 1 pakage of frozen chopped spinach, it gets thrown in all frozen right out of the package as soon the soup starts to boil. Also for less cleanup, insted of blenderizing a couple of cups of soup as its simmering I just us a potato masher for a minute or so.
Marina says
So so so yummy and healthy! I didn’t have white wine so I added fresh squeeze lemon juice. I also added ground Italian turkey and corn starch for thickness.. we will definitely make this again and I can’t wait to try it the original vegan way. Highly recommend!
Claire Cary says
Love the addition of ground turkey, I’ll have to try that!
Jessica says
I think I’ve made this at least 20 times and it’s now a weekly staple! I always double the veg count and I add bell peppers. Otherwise it’s exactly as laid out and one of my entire family’s favorites. **I usually make some homemade crusty bread to serve with it! Amazing 💕
Barb says
Made it just as the recipe says and it’s delicious! Definitely a keeper.
Robin says
Made this for dinner tonight. It’s a winner! I added chopped fennel and leeks to dial up the veg count and both worked great. I also added chopped fresh Italian parsley along with the kale. Otherwise followed recipe exactly and it’s delicious. Will add this to regular rotation.
Claire Cary says
Love those additions! So happy you enjoyed this, thanks Robin!
Stephanie says
This soup is absolutely delicious and very easy to make with ingredients that you likely already have on hand! Thank you for sharing this recipe…I will DEFINITELY be making this again, and again…and again!
Rm says
This soup is delish. The recipe for the beans is unforgiving because i use great northern beans. My husband is a meat eater so I always add roaster ckn when i separate the batch.
Sherry says
Made this soup and it was Delicious!! Used chicken stock instead of wine and used spinach.
Gwen says
So yummy! This recipe is super flavorful and delicious—another one to add to our weekly rotation. Every recipe on this blog is a hit!!
Claire Cary says
Thank you Gwen! So happy you’re enjoying everything!
Amanda says
This looks so good! We live in a dry county; what would you recommend substituting for the white wine?
Claire Cary says
I would just leave it out!
Erin says
This recipe was absolutely amazing! A new favourite in our household. I love that it was quick and healthy!!!!
Lauren says
Absolutely delicious! I accidentally missed kale in the ingredient list when I was grocery shopping, so I had to make do without, but it still came out great. I’ve never cooked with bay leaves before, but it added a wonderful flavor. This will definitely be a winter staple recipe!
Claire Cary says
Thanks Lauren! So glad you enjoyed this.
Liz says
DELICIOUS!!! Followed the directions to a T and it is amazing, nice spice/ heat. I used 4 cups of chicken broth and it was the perfect thickness.
stephen says
It came out amazing! Thank you so much for your wonderful recipe. I added some beyond vegan sausage in pieces at the end with the kale, WOWZERS!! GRACIAS from Guatemala!
Claire Cary says
Thank you Stephen. Love that addition!
Lois says
The soup was delicious. I will make this again I used spinach because I didn’t have kale on hand. I did omit the wine. Thank you for sharing your talents
BETSY says
Two thumbs way up. Didn’t change a thing—there were no leftovers—even the two year old ate an entire bowlful! Will double the recipe next time! Thanks for a great recipe!
Denice says
This was so easy to make and so yummy! I used spinach instead of kale because it’s what I had on hand. Very hearty and filling!
Sabrina says
Such an amazing and hearty soup! Huge hit with the whole family!
Kim says
I just made this soup and it is wonderful! I don’t cook with oil and did not miss it. This is a keeper!
Jeannie says
Made this tonight , minus the kale . It was superb ! I’ll definitely make it again ! What a great dish! Thanks ever so much .
Mel says
Just made this and it’s so delicious! I made it with navy beans plus added zucchini, and omitted the bay leaves and wine (didn’t have). Love that the whole pot is almost zero points for weight watchers and low calorie. Thank you!
Claire Cary says
Perfect! So happy you enjoyed it.
Kristen says
This is the best soup I’ve ever had or made. The flavor profile is amazing! My 6 year old who normally isn’t a fan of soup requested seconds, so definitely a new go-to.
Claire Cary says
Amazing! Thanks so much for the sweet review Kristen 🙂
Brooke says
Made this soup 4 or 5 times this year! It’s delicious! Thank you.
Monique Palmisano says
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! 🙂
Claire Cary says
Thanks Monique! So happy you enjoyed it 🙂
Kathy says
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!
Claire Cary says
Perfect! So glad you were able to make it work for both of you. Thanks for the feedback!
Natalie Watson says
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!
Claire Cary says
Amazing! Love when recipes are toddler approved! Thank you Natalie!
Ana Arevalo says
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
Claire Cary says
ohmygosh yes! Sounds like the perfect winter night!
longislandveganlife says
I absolutely loved this recipe! So delicious, easy to make, hearty, and healthy! Will definitely make it again
Tami says
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! 😉
Claire Cary says
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 🙂
Rebecca says
Great simple recipe with lots of flavor! A hit with the whole family! Thank you!
Donna says
While this might sound like a weird substitution, do you think this would work with chickpeas? Thanks!
Claire Cary says
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!
McKenzie says
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!!’
Claire Cary says
yeah definitely recommend starting on the low end with the broth! So happy you enjoyed it though!
Tessa says
Such a delicious soup!! So flavorful and hearty, and super easy to make!!
Claire Cary says
Thank you Tessa! it’s a favorite of mine 🙂
Jessica says
Excellent recipe! Thank you so much. A hearty <3 soup to end this year.
Claire Cary says
Thanks Jessica! Happy New Year!
Debbie says
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!
Claire Cary says
Sounds delicious! So glad you’re enjoying it, thanks Debbie!