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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Am I missing the part where you added the beans ?
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You add them when it says “add all remaining ingredients”
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Step 4: add remaining ingredients
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So yummy and savory. I agree that it’s important to give the veggies time to begin to brown so you bring out all their flavor. I used great northern beans and all 4 cups of vegetable broth, because I might have been a little heavy on the carrots, celery, and kale. I love this soup and will definitely make it again.
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Has anyone made this in the Insta pot? If you have, what are the steps in the directions to convert cooking in an Insta pot and how long should it be cooked under pressure? Thank you.
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Has anyone tried making this in the Insta pot? If you have what are the directions and how long should you cook it. Thanks.
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Delicious and will make often. Made according to recipe using 3 cups of vegetable broth and used a hand blender to roughly blend.
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I rendered 4 slices of bacon & used drippings in lieu of olive oil; added the chopped bacon bits in later.
Will save & make this many more times to come
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Does this freeze well? I’m food prepping for house guests over Christmas.
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Yes! You can freeze for up to 1 month.
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I have a question about the blending should the soup be more like a puree then? The photo it looks like the beans are whole I just want to double check! This looks good to make for a vegetarian houseguest coming!
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You are only blending about 1-2 cups worth! Not the whole soup.
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This was so good. I deviated from the original recipe. I used butter beans, added thinly sliced trumpet mushrooms, fresh thyme and bay leaves, dried oregano and basil, garlic and onion powders, red pepper flakes, and bigger chunks of carrot before simmering in addition to the diced carrots as well as a Parmesan rind. I’ll be making this again.
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I am so glad I took the chance to try this recipe!! It was so easy to make and wow, the flavor.. AWESOME!!! A couple of things I did differently:
I used the large butter beans.. YUMMY!!!
I forgot the lemon, but it didn’t seem to hinder the flavor
Because I am an Indian Food Fanatic, I put a pinch of curry in the soup. YEP!Thank you so much for this recipe. Talk about comfort without all the fat! PS.. you don’t need the bread. It’s filling and that is exactly what I was looking for! Also- it’s quite brilliant to do the blender trick. Impressive!
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This soup is delicious! I did learn the hard way not to put the hot soup in a NutriBullet though (exploded everywhere and got a few little burns) – thought I’d add a warning to anyone else who also didn’t know 😆). I put some lemon juice in at the end which another commenter suggested and was a great addition.
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Excellent! Both teenagers also loved it and deemed it a keeper. I did the 4 cups of stock and blended 2 1/2 cups. My only variation was fresh squeezed lemon at the end because that is something I typically do for any bean soup.
Thank you!
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Sounds delicious!
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I made this delicious soup today and loved it. I added parmesan and monterrey jack at the end. Only change for me is to leave out the kale. Im not a kale fan. Next batch I will add diced tomatoes and a different green but not kale.
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Can definitely try spinach instead!
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Delish!
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EXCELLENTE!!!
TURNED OUT VERY VERY GOOD!!!!!!
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