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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This was so delicious and easy to make. I made this for a soup club we have at work as the vegetarian option and it received rave reviews.
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Oh love that! Thanks, Kristie!
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Wow, this soup is amazing. I added a little more lemon and beans. I think next time, I would add a rind of parmasan cheese and then maybe a little bit of fresh grated parm on top. It was great without it. So yummy!!!
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I’m planning to make this soup! Sounds delicious! Is it possible to make it in a slow cooker?
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Yes should be fine! I’d do high for 4 hours or low for 8.
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This recipe is incredible as is (added an extra splash of wine)! So easy and healthy. Topped with grated gruyère cheddar and fresh ground pepper. Served it with sliced sourdough, buttered, sprinkled garlic powder, and toasted with cheddar/gruyère cheese blend. Excellent and will def make again.
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Sounds amazing! Thank you, Andie!
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I followed the recipe exactly the way it says and I think it’s excellent. Might be a little spicy for my wife, but I think it’s really good. I did use a whole box of broth right away because I knew I was gonna grind up a bunch of beans so consistency is good. flavor is good. I added a little bit more salt. I can’t wait for the music tomorrow. Enjoy.
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So glad you enjoyed it! Thanks, Lance!
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It’s so surprisingly good. Made it with fresh thyme instead of rosemary. Winer. Didn’t need the cheese for the taste. Pich of beef stock powder, no wine 🙁
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This soup is OUTSTANDING!!!! I followed the recipe no variations except I added a little vegan parm on top when serving. Leftovers are even better, chefs kiss. This will be on rotation in our house forever. Thank you for sharing!!!
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So happy to hear that! Thanks, Shauna!
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I’ve made white bean soup from a variety of different recipes. This one just hits different. The addition of tomato paste is the key.
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I’m making this tonight for dinner and wondering if I can omit the white wine. Would you suggest replacing it with something if I do?
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Should be fine to just omit!
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It came out perfectly!!! Taking the extra time w sautéing the veggies really made a difference. Thank you, will add this as a weekly staple (because I will eat soup when it’s 100 degrees 😂)
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DELISH! I added diced potatoes + shredded rotisserie chicken for us and it was a hit
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Love those additions!
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What is the serving size? I try to count my macros and not sure what 1/6 of the serving is. Thank you 🙂
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I’d say about 1 1/2 cups of the soup, but this is just an estimate, I can’t give an exact answer!
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As someone with little experience making soups, I was delighted to find how easy it was and how tasty the result was. It also seems easy enough to adapt to whatever I have on hand, so I plan to start with it for my future soup making.
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Thank you, Will! Glad you found something you love.
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This soup is sooo good! Definitely will be often guest on our table. Thank you.
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Thank you, Alex!
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It was a very good soup, I had to change the recipe a bit because I have severe GERD. I replaced the garlic with Indian hing, onions with leeks also added left over chicken and mushrooms.
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So glad you made it work for you!
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