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 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!
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.
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.
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Tuscan White Bean Soup
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 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!
Monique Palmisano
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
Thanks Monique! So happy you enjoyed it 🙂
Kathy
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
Perfect! So glad you were able to make it work for both of you. Thanks for the feedback!
Natalie Watson
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
Amazing! Love when recipes are toddler approved! Thank you Natalie!
Ana Arevalo
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
ohmygosh yes! Sounds like the perfect winter night!
longislandveganlife
I absolutely loved this recipe! So delicious, easy to make, hearty, and healthy! Will definitely make it again
Tami
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
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
Great simple recipe with lots of flavor! A hit with the whole family! Thank you!
Donna
While this might sound like a weird substitution, do you think this would work with chickpeas? Thanks!
Claire Cary
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
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
yeah definitely recommend starting on the low end with the broth! So happy you enjoyed it though!
Tessa
Such a delicious soup!! So flavorful and hearty, and super easy to make!!
Claire Cary
Thank you Tessa! it’s a favorite of mine 🙂
Jessica
Excellent recipe! Thank you so much. A hearty <3 soup to end this year.
Claire Cary
Thanks Jessica! Happy New Year!
Debbie
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
Sounds delicious! So glad you’re enjoying it, thanks Debbie!