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 was delicious! Loved the addition of the red pepper flakes for just a bit of spice. Yum. Will definitely make this again.
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Made this exactly as written and it was so delicious!!! Flavor was great and looked exactly as pic in recipe. Will definitely make again and recommend to friends.
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Thank you, so glad you enjoyed it!
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YUMMY
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It’s a keeper! The only additions I made were a couple more carrots and a little fresh Rosemary. Great depth of flavor for such a fast soup. Will definitely make it again. Thank you
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Sadly pretty average. Not at all creamy and doesn’t share much similarity to an original Tuscan soup. Was basically just some slightly spiced broth with heaps of beans and kale in it. Had to add much more to give it flavour and depth. Also, it looked nothing like the picture.
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Sorry you didn’t enjoy it! It will definitely get creamy when you blend it.
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When do you add the beans?
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When it says to add all remaining ingredients!
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I’ve made this soup a few times now and it is always delicious. I follow the recipe (which is very simple) and in no time at all, dinner is on the table. I also love that you can choose the number of servings you need and it adjusts the recipe.
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Amazing, so happy you’re loving this recipe!
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Can this be made in a slow cooker?
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I haven’t tried that but it should work!
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Made this soup tonight for dinner on this cold spring day and I loved it! As I was cleaning up after eating, I realized I forgot to add the kale! Will add it to the leftovers. This is a delicious, hearty favorite.
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What a delicious soup! I am feeling under the weather and this was something I easily prepared for my family.
I added diced sweet potato and didn’t puree, but mashed some of the sweet potato against the side of the pot. Touch of paprika added an extra dimension of flavour.
Fantastic! Thank you-
Yum, love the addition of sweet potato!
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This soup might be my favorite ever. Just made it on a whim and it’s easy, quick, satisfying, and so delicious. A plus is that its vegan and extremely nourishing thanks to all of the veggies. I serve mine with a sprinkle of vegan parm and a side of toasted pumpernickel. It’s ultimate comfort in a bowl and made my (wintery, snowy) day 😊
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Perfect, it’s one of our favorites too!
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This was a very good recipe, I added shiitake mushrooms to give it some depth. I might not blend as much the next time I make it, I like it more chunky, but it was the perfect healthy, vegan dish for dinner! Will freeze whatever I don’t eat over the next couple of days, but it was so good I think I might finish it off.
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Thank you Ashley, love the addition of mushrooms!
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I just finished my first bowl, it is amazing!! Easy to make. I used low sodium beans and broth and did not add the salt. The squeeze of lemon really brought out all of the flavors in this soup!
I will definitely be making this again.
I did not see Sodium under the nutritional information, do you know what the sodium content is?
Thank you for this delicious recipe.-
Not sure why the sodium isn’t there, but not entirely sure what it is on the top of my head, but would likely be similar to the sodium content on your veggie broth if you did not add any extra salt.
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I am obsessed about this soup and so is everyone I share it with. Humble ingredients, yet complex flavours! Thank you so much for this.
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Thank you, Rachel!
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I made this soup and we all loved it! I added a squeeze of lemon and a sprinkle of Parmesan to each bowl and the taste was amazing.
It has become a staple of our plant based diet.
Judy-
Sounds delicious with the parmesan! Thanks Judy.
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