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 was a very yummy soup! I agree with keeping it dense and using less broth. I would definitely double it, especially if you are not serving with sides.
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Having no Heavy Cream I substituted unsweetened Coconut Milk and thickened with 2 tablespoons cornstarch in some reserved chicken broth. Another change was using Lacinto Kale in place of my salad spinach.
The soup is delicious as is; I’ve already shared this WINNER with others enjoying a winter freeze!
Maa -
First time trying this recipe and I tried to follow exactly, but I didn’t have white wine so I used apple cider vinegar. It turned out great! Thank you. I will be making this again.
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I only had 2 great northern and a pinto beans so used those, and I prefer chard over kale so used that. No wine.
It turned out great and will definitely be making again. 4 cups of low sodium, vegetable broth worked perfect. -
I love this recipe! I used double the amount of onion, celery and carrot. I added a 4th can of white beans and 2 extra cups of broth, made with bullion paste. I used dried herbs because that’s what I had in January.😊 I took the advice of another reviewer and used the immersion blender, a total time saver. Wonderful taste, restaurant worthy!
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I cheated and used the Instapot. It was simple and super fast and came out perfectly.
Follow the steps by browning the onion then adding in the celery, carrots and minced garlic. Cook ten minutes stirring occasionally. Add in the rest of the ingredients minus the kale or spinach. I opted for 1 can of garbanzo beans and 1 cup of orzo.
I used unsalted chicken stock. I doubled the thyme and Italian seasoning that it called for. Cook on high for 2 minutes and quick release. I let it rest so the orzo was fully cooked.
This came out PERFECTLY. SO DELICIOUS 😋Thank you so much for the recipe even though I changed it slightly and used the Instapot.
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Made this last night and it was super yummy! Subbed spinach for kale. I only had two cans of white beans on hand, so I just upped the carrots and celery. Used an immersion blender instead of taking soup out of the pot to blend it. Will def be making this again!
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The depth of flavor in this simple soup is incredible. I made a big batch for lunches this week and was a hit. Thanks for the recipe.
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I made this for the first time a few weeks ago. Love it. Cant wait to have again for my dinner. Making 2x batch for prep and as a gift for my daughter that doesnt cook. Im also making a lentil bread to go with it.
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Come on now. Mention the lemons in the ingredient list don’t just drop them in the very last sentence of the recipe.
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It’s totally optional, not an actual ingredient which is why it’s not listed.
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used spinach instead of kale. it was delicious!
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Just made a 5x batch for the staff at work. It’s delicious. I used 1/3 Cannellini beans and 2/3 great northern white since the store only had six Cannellini. I blended all of the great northern beans and left the cannellini whole. I added small diced tomatoes as well. It’s a great soup!
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This soup is amazing! I halved the recipe but used 2 full cans of beans. It was perfect!
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simply divine. I used great northern beans. did not blend beans in blender and forgot the lemon juice. Great depth of flavors.
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This was great. Will make again! Used 2 cans of pinto beans instead since thats what i had on hand, but added rehydrated soy curls. Did veg broth, added extra celery, and used frozen chopped greens instead of kale. Also did a squeeze of lime juice from a left over lime instead of lemon juice at the end. Was wonderful!
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