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.

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.

You’ll also love..

• Butternut Squash Soup
• Vegetable Noodle Soup
• Instant Pot Lentil Soup
• Tuscan Gnocchi
• One Pot Lentil Chili
• White Bean Chicken Chili

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