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 recipe looks great. One question, if I wanted to freeze some of this soup, is it ok to freeze it with the Kale in it?
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Yes!
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I have made this at least half a dozen times, and I always get compliments! It’s delicious and vegan and often fits well when considering dozens of different allergies. LOVE LOVE LOVE!
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Very satiating. Quick week night meal. Simple yet complex flavors.
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Soup is delicious! I have been trying to incorporate more beans into my diet. I will definitely make this again.
Would you be able to tell me if the serving size of 1 bowl is apprx 1 or 2 cups? Trying to track calories and such accurately as possible.
Thank you again for a great recipe.-
It’s probably around 1 1/2 cups, but this is just an estimate!
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excellent!! we ate the leftovers for lunch today and I have shared this recipe /3 family members. I told them they could thank me later!! So-So š š
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This recipe is a winner! So delicious! I was using a different Tuscan white bean recipe that just really lacked flavor. This recipe has all the layers and lots of umami!! this is now my go to recipe for a vegan white bean soup!
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My husband just made this for me and it is absolutely delicious!!! I look forward to having this on a regular basis!
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I enjoyed it very much addedwine and added a bit more chilly flakes to make it spicy and hot.
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Great recipe, I consider myself a pretty good cook.. I basically used veg āamountsā as a base.. where I live kale wasnāt available, so when I did the āblendingā of part of soup I used soup raw spinach instead.. then when served soup garnished it with raw spinach so it would āwiltā in soup and not be mushy spinach.. super hardy āvegā soup.. whoops I did put in a little cooked pork fat in beginning with sautĆ©ed veg and removed before adding beans/stock š¤«
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Delicious soup. Used less onion and garlic. Also, used baby spinach instead of kale. Minor tweaks. Still the same recipe.
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excellent, I subbed cabbage and spinach for missing kale. Added some elbow pasta for the big kid! Lol…
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The soup tastes great!!
The only tweak is… kale does not “wilt” like spinach or other light greens. it needs awhile to cook simmer to be tender.
I think it would be better to add the kale at step 4 instead.
Otherwise great soup āŗļøps I used pinto beans instead of white beans. nice warm flavor low oxalates
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Glad you enjoyed it! I find it wilts fairly quickly when the soup is hot, but you can definitely use spinach instead if you prefer!
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Just made this in time for an afternoon of football & oh my goodness! So good! So easy! Followed the recipe as is. This recipe will definitely be in our rotation. Thank you!
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What kind of plant based protein would people use, if any?
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I suggest just sticking with the beans! Or you can try adding tofu!
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I totally agree with Claire. The white beans add both protein and fiber. I would stick with that. protein powder have messed this soup up in a trial run. When I make this for another family, I often add about 1/4 cup more beans, then puree them with a bit more broth and just a bit more seasoning. That ups the protein and makes the soup creamier.
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Can I do this in a crock pot
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Yes!
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