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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Can I use white cooking wine instead?
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You can, but cooking wine is generally really bad. I suggest just a cheap white wine like pinot grigio!
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Maybe one of the best soups I’ve ever made?? So surprised by how amazing this soup its!! I added a bit of turmeric for extra flavor and crumbled cornbread in it… so so good!
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Amazing, thanks so much Roxanne!
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This was Fantastic!!! Followed the recipe as written and it was delicious. We had it on its own, and also with some ground Italian sausage we cooked separately. Both were so good and I cannot wait to add this into our regular rotation…thank you!!!
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Delicious, love the addition of sausage!
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Yum! Added 2 cups from a rotisserie chicken and 3 peeled red potatoes. Also used spinach instead of kale. Delicious flavors!
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This is my first time making a vegetarian-friendly soup, perfect for welcoming the fall season. Oh my goodness! This is so delicious! I love how the recipe allows for adjusting thickness. I made mine on the thicker side by adding an additional 2 Tb of tomato paste. I also upped the white wine to a 1/2 cup (I love the taste of wine in soups and stews). Thank you for sharing this incredible recipe!
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Absolutely delicious! I used 1 can of cannellini beans and 2 cans of small white beans. I used chicken stock and also put in a very small amount of Italian sausage that I cooked separately and added afterwards. Will be making this again!
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Yum! Love this with sausage, too!
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Oh my word – absolutely outstanding. Made exactly per the recipe. I started with the 2 1/2 c vegetable broth, and added 1/2 c later. Wine that was on hand, and used, was Sauvignon Blanc
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Can you do this in a crockpot?
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I haven’t tried it, but should be fine!
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Delicious! Didn’t tweak it much – just used a mix of cannellini and butter beans and fresh kale, turnip greens and spinach. Oh and sherry instead of wine as didn’t want to open a white wine. It’s A forgiving and tasty recipe!
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This was fabulous!!! So flavorful. Thank you!!! 5 stars!!!
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My wife and family like this soup/ I usually double the recipe as such I use 2 cans of cannellini beans and 4 cans of small white beans all rinsed. Insted of kale I use 1 pakage of frozen chopped spinach, it gets thrown in all frozen right out of the package as soon the soup starts to boil. Also for less cleanup, insted of blenderizing a couple of cups of soup as its simmering I just us a potato masher for a minute or so.
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So so so yummy and healthy! I didn’t have white wine so I added fresh squeeze lemon juice. I also added ground Italian turkey and corn starch for thickness.. we will definitely make this again and I can’t wait to try it the original vegan way. Highly recommend!
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Love the addition of ground turkey, I’ll have to try that!
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I think I’ve made this at least 20 times and it’s now a weekly staple! I always double the veg count and I add bell peppers. Otherwise it’s exactly as laid out and one of my entire family’s favorites. **I usually make some homemade crusty bread to serve with it! Amazing 💕
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Made it just as the recipe says and it’s delicious! Definitely a keeper.
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Made this for dinner tonight. It’s a winner! I added chopped fennel and leeks to dial up the veg count and both worked great. I also added chopped fresh Italian parsley along with the kale. Otherwise followed recipe exactly and it’s delicious. Will add this to regular rotation.
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Love those additions! So happy you enjoyed this, thanks Robin!
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