Tuscan White Bean Soup
This Tuscan white bean soup is made in one pot, easy to make 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!
Why you’ll love this recipe
- Easy to make
- Packed with plant-based protein
- Full of flavor
- Gluten free
- Meal prep friendly
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, but stick to a vegetable broth if you need the soup to be 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.
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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 tablespoons 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 tablespoon tomato paste
- 1 teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- ¼ teaspoon red pepper flakes omit if you don’t like spice
- ¼ teaspoon Italian seasoning
- 2 bay leaves
- 1 teaspoon dried thyme
- ½ teaspoon 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 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!
Notes
Comments
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My vegetarian neighbor made this for me after I took a fall. I am a scratch cook and found it hard to not get in the kitchen to cook my own food. When I tasted this luscious soup, I chastised myself for bad mouthing gluten free recipes. The combination of vegetables with the spices was so well balanced. My husband loved it too, but felt the red pepper flakes were a little hot for his taste, wimp! I asked her to make it for me again after I hoarded it all for myself and she made it in about an hour, that’s in the freezer! Try this recipe, you will love it. Great recipe from eat with clarity.
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Thank you, Janet!
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I plan on making this soup this weekend, I have a question though: Why do you remove 2 1/2-3 cups of the soup and blend it in a blender until it’s smooth?
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Just helps thicken the soup and create a more stew like texture!
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Wildgrain has several gluten free breads you can order online.
Thank you for all the soup recipes. I’m going to start with the Tuscan White Bean. We’re trying to ease back into plant based eating so this is just what I’m looking for.
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is it freezer friendly and how long can it freeze for?
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I’d say about 2 months!
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Can you add mushrooms?
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Yes!
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Wow….Loved this recipe!
It was delicious and so healthy!
Notes- I use a little more olive oil cooking the carrots Cristy and garlic. -
Thank you for this lovely recipe. It has become mine and my husband’s favorite meal. I make it weekly! I use Kitchen Basics unsalted vegetable stock, which adds even more depth and flavor to an already fantastic tasting soup.
Laura -
I love this soup!!! I made it on boxing day for a gathering of 16 and have made it twice since. Family love it! So healthy and filling!
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Added spicy Italian chicken sausage and it was delicious
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I would love to try this recipe, but there’s a pop up add covering half the mobile screen and when I try to x out of it, it opens the ad. After four times of that happening, I’m giving up. Perhaps look at how the advertising is displayed on your page.
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Appreciate the heads up! We are working on fixing this.
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Out of the 100’s of rave reviews, only one (besides this one) said that the recipe was, in essence, meh. Nowthere’s two. I followed the recipe to a T with homemade chicken stock and Italian-imported cannellini beans. Result? Meh. The soup was tasteless except for a rather unpleasant sweetness from the two large carrots. Sorry.
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Sorry this recipe didn’t work out for you!
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I made this today and it was delicious! I used spinach instead of kale and add zucchini!
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This was amazing! Thank you!
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Yummy. I have another recipie for Tuscan white bean soup and combined elements of both to come up with my best concoction yet.
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Love it! Thanks, Kevin!
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This soup is fantastic! Hubby not into spice so didn’t use red pepper flakes. I usually change up something in a recipe but made it as is. Opted for the chicken broth and used 4 cups to have more soup/stew. Loved it.
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