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.
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.
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.
Frequently asked questions
Does it keep?
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.
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.
What is the difference between cannellini and 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!
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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!
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!