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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I really loved this soup. I added fresh shaved Parmesan. And swapped out spinach for the kale. Unfortunately, I forgot to add lemon. I feel like that would have made it that much better. I will definitely be sure to add it next time. This recipe’s a keeper for sure!
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I did not follow the recipe exactly, basically because I just too tired….but it STILL came out delicious. I did not have any wine. I used spinach instead of kale. I only had two cans of beans. The key I think is using a blender or small Cuisinart which is all I have, to add back into the soup. It’s just a great way to thicken the broth. Thank you very much for this recipe.
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Thank you Liz! So happy you enjoyed this recipe.
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Does it contain potatoes? ( The photo suggests it.)
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Nope! No potatoes in there, that’s just the beans.
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This is wonderful. I would suggest adding the garlic in a bit later than the other vegetables so it doesn’t get that overcooked sulphury taste. A fresh chef once told me if you can smell the garlic, it’s time to add a liquid.
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Obsessed is an understatement. I’ve been making this soup at least twice a month because it’s so delicious and nutritious. I’ve tried a few variations which have all been tasty, like adding ditalini pasta, skipping the blender part for a more liquidy soup, adding the tomato paste in earlier while sauteing the veggies, adding hot italian sausage, adding extra veggies — the list goes on. I always do extra lemon before serving though. 10/10
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Thank you, Nat! Makes me so happy to hear how much you love it!
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This is sincere comfort soup! I’ve made it two ways…as is and adding chicken sausage. I usually cook w/o blending and reserve 1 can of beans, mash and stir them into the soup to thicken. I lay the kale on top of the soup during the simmering time to steam it for a softer chew (family preference). A keeper. Thanks! c
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Awesome soup! My husband hates beans but loved this soup. Granted I blended up 1/2 of the beans in the blender with a little full fat coconut milk! 😉 shhhh. Don’t tell
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Mine isn’t nearly as prettt as yours… hahah. But who even cares when it tastes SO GOOD! I made this soup for myself (I’m plant based and the rest of my family isn’t) and I’m pretty happy I don’t have to share it with anyone. It’s super healthy, full of fiber and nutrients and perfectly cozy with a little heat from the crushed red pepper. I thought about adding shaved Parm to the top but this soup didn’t even need it. Thank you for the nourishing and delicious recipe. Can’t wait to try more!
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Amazing, can’t wait to see what else you make!
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Absolutely fantastic! So nice and peppery. The best soup I’ve had in a long while- it’s dinner party worthy for sure. Thank you!
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Thanks so much Maggie, just made my day!
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I made this soup for my weight watchers program
Trying to figure out the points per serving-
5oz of wine is 4 points, and the only ingredient that isn’t zero. So depends on how much you use/if you add any additional oils or protein.
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With the oil 2pt per serving. Without only 1.
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I just ate two bowls of this delicious soup, for dinner! I couldn’t resist the amazing looking organic leeks, so I threw in one. The leek gave the soup a slightly sweet, but excellent taste. I didn’t put a portion of the soup in the blender – instead, I used my blending wand right in the pan and blended an approximate amount. Will definitely make this again.
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Really yummy
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Made this tonight and it did not disappoint. I used 4 cups of low sodium vegetable broth and blended about 2.5 cups of it in the blender. Loved the consistency. I’ve already eaten two bowls and I love it!
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Very delicious!! I added a splash of half and half at the end and it was excellent. Will be making this one again!
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Looks good can I add zucchini?
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Yes!
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