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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Absolutely DELICIOUS! I made it twice already and will continue making it. Thank you for sharing.
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Thank you, Heather!
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This soup was so good! Will definitely be making this often.
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Very light and refreshing! I did use 4 cups and it definitely was more like a soup – next time will listen to you and start with 2 1/2 cups first! Will definitely make this again!
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I have made this and very much enjoy it! The preparation time, though, is very misleading. In fact, it is simply wrong, and could make your dinner very frustratingly late. Even the required cooking time, if you add up the individual ones listed in the recipe, are more than 30 minutes. And that does not allow any time for prep.
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I think about 20 minutes of chopping and 30 minutes to cook is fair! I’m sorry you find it misleading – we all cook at our own paces so these times are just estimates.
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Just made this and had it with a side of sourdough, such a yummy soup! I squeezed in a little bit of lemon at the end and it was fantastic! Thank you for a delicious recipe.
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Delicious! Didn’t use wine and substituted a can of diced tomatoes for the tomato paste. I also added a diced rutabaga.
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This is my first comment on a recipe, after trying many online recipes. This soup is excellent!! Quick, easy and delicious!
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Thank you, Heidi!
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Made as written except swapped kale for baby spinach. Topped it with a drizzle of EVOO and parm. Perfectly cozy, nutritious soup. Thank you!
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This is a wonderful soup. I’ve made it four times so far. I do customize it a bit by adding ground chicken, a bit of parmesan rind – and I’m a bit heavy-handed on the spices. Love this recipe.
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Sounds delicious! Thanks, Kelly!
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We’ve made this soup several times and it’s delicious. We were looking for a way to cut down on meat in our menu and this was perfect. We did try adding chicken once, but found it totally unnecessary. However, we do double the seasonings and add a little Controne hot pepper from Italy. My husband and my son both love it, and it’s become a regular in our menu rotation. Thank you for sharing.
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Amazing, thank you!
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Delicious! I would love to make and freeze to prepare for postpartum meals. What would be the best way to freeze and then reheat later on?
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I like freezing in smaller containers that way you can defrost just what you need at a time! Just let cool completely, then transfer to freezer safe containers, let thaw in the fridge and reheat on the stove. Should be good in the freezer for about 2 months.
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A winner!! I added chopped potatoes. And for toppings, I used freshly grated parmigiana, avocado, and hard boiled egg cut in quarters. Also a side of garlic bread with french baguette. Kids and hubby loved it… it will be a regular dinner at our house now. Thank you!
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Sounds delicious! Thanks, Claudia!
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This was delicious! I think for my family’s taste it needed a little more salt and a touch of white wine vinegar
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SO good! I doubled the garlic and traded kale for baby spinach, but otherwise followed recipe exactly. Outstanding!
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Excellent! I doubled the garlic and added shredded rotisserie chicken for more protein. Will make this again and again!! Thank you!
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Thank you, Karen!
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