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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It’s a wonderful soup! The funny thing it did taste a little bland before getting blended but afterwards it was perfect! Very yummy and comforting! Thank you!
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The blending definitely helps! Glad you enjoyed it.
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Wow-is this amazing!!I wasn’t feeling good today and know I wanted soup….this was perfect. I read one comment that it was bland and not to bother….tgat must be an internet’s troll with absolutely NO taste buds!! lol I did add some chicken and 1/2 kale 1/2 spinach and I did add like 2 1/2 more cups of broth. We loved it and will be in our reg. Rotation
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Love it! Hope it made you feel better 🙂
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One of my favorite soups, ever! It’s healthy and filling.
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Bland. Don’t bother
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Sorry you didn’t enjoy!
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Hello. I have two bags of dried beans that I would like to use, can you please give me the equivalent measurement if possible? I would soak the dried beans overnight. Thank you, I look forward to trying out the recipes you have that are GF.
Melissa-
Hi, I would cook the beans beforehand and then add them into the soup as usual. It’s 1 1/2 cups of beans for every 1 can.
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Amazing! I made it exactly how it’s listed but ended up using 4 cups of broth. I topped mine with parm. So comforting and delicious.
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Sounds great! Thank you, Monica!
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Excellent recipe!
I made it with no modifications and it was perfect.
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Super yummy ! I also added some fennel, vegan sausage, and mushroom based on the comments. I didn’t have tomato paste so I subbed for a small can of tomato sauce and it still came out great. I used an immersion blender for a few seconds to blend.
Perfect for a cozy fall day.-
Sounds great! Thank you, Cynthia.
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So good! I added turkey sausage and mushrooms to make it a heartier stew and it’s a perfect fall meal!
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Love the addition of sausage! Thanks, Lauren!
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Recipe was amazing! I added potatoes to mine and ate this for lunch for a week. Was just the perfect combination of vegetables, beans, and broth!
Question: Could I use a slow cooker for this recipe? If so, what would be settings and time?-
Love it! Yes – I’d say 4 hours on high or 7-8 hours on low.
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This was fast and easy to make and so delicious. Followed the directions exactly. Even if you don’t like spicy – the crushed red pepper is a must. It is not too spicy; it just gives it a tiny kick. The dried herbs, tomato paste, and white wine give it a depth of flavor as if it simmered for hours. Don’t omit the blending step – it creates a hearty creaminess akin to adding heavy cream. I served with slices of toasted crusty baguette. Huge hit on a cool autumn night. This is now what I plan to have on the stove when hungry cold travelers arrive for the Christmas holiday. It will make everyone warm and happy.
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Love it! Thank you, Laura!
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Wow! This soup is so full of flavor. The wine, tomato paste, and bay leaves added so much. My only alterations were adding two fennel bulbs and salting the veggies as they sautéed. I’ll definitely be making this again.
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Love it! Thank you, Amanda!
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Great soup and was easy to make. I added a rotisserie chicken breast for hubby and he loved it!
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Love doing that!
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Delicious and easy to put together. Since hubby likes meat in his soup I added a leftover rotisserie chicken breast after everything was done and it turned out great!
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This is a great recipe. Cooked this for a former bean-hater who called it– direct quote– “excellent.” I love that everything is budget-friendly. It worked well, even with frozen kale. Other than that, I followed all directions and measurements faithfully.
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Amazing! So glad it was a hit.
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