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.
WANT TO SAVE THIS RECIPE?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
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
-
Made this soup last night, it was very tasty and filling! I will be saving this recipe to make again,
-
Love it! Thanks, Julie!
-
-
A friend and I get together once a month to make and try a new soup together. This was our pick today and we both LOVED IT!! The balance of seasonings was perfect with no adjustments, which is quite rare :). Thank you for sharing this deliciousness!!
-
Love that! Thank you, Suzan!
-
-
My family loved this soup! We ate it with quinoa. Definitely putting this in my rotation.
-
I haven’t made this yet but can I replace tomato paste
-
Should be fine to omit!
-
-
This soup is amazingly delicious, I was blown away by the amount of flavor it had!
Iām wondering, would this meal freeze well?
-
Thank you, Megan! Definitely freezes well for up to 2 months, then let thaw and reheat on the stove.
-
-
Loved this! Did the “more broth” option and added 2 cups cooked brown rice at the same time I added the kale. It was perfect! So delicious! Thank you!
-
Yum, love it with rice!
-
-
Can you use dried beans instead of canned?
-
If you cook them separately first, then add them into the soup once cooked!
-
-
This soup is delicious as it comes. However, I add diced ham and it takes it to another level. Everyone loves it.
-
This was fantastic! I used frozen spinach (and less amount). I also added 2.5 slices of turkey bacon I had leftover from breakfast. And a small squeeze of lemon juice at the end. I keep going back for more!
-
Sounds great with the turkey bacon! Thank you!
-
-
could this be cooked in an instant pot or slow cooker? If so how long?
-
Yes! Probably about 2 hours for the slow cooker or just about 20 minutes for the instant pot.
-
-
What can I do to replace the wine ! ! Wine is not an option in this household
-
Just leave it out!
-
-
has anyone replace the kale with spinach? not a kale lover , thoughts?
-
That will work fine!
-
-
I ate it before taking a picture. Only change was about 1 TBs of nutritional yeast at the end. So hardy and satisfying and warming.
-
Sounds delicious! Thanks Bonnie.
-
-
Great, hearty soup to make in winter. I bet the leftovers will taste even better! I didn’t add the salt, but used normal vegetable broth instead. It was perfect!
-
Dev:
Yummy. Itās a recommend and btw, god bless the google search because this is how I came across this recipe. I looked at a lot of different ones on different websites but I chose this one because it called for tomato paste and I had some leftover after making osso buck. What a tasty tasty soup!! Literally, $$$$ restaurant quality.
I only did 2.5 cips of broth. Squeezed a whole small lemon and minced 7/8 cloves of garlic. The cloves were small but I like garlic.
I only had italian seasoning so I put in more than what the recipe called for. Not sure how much salt and pepper I used: I use celtic salt these days and I know I put in a lot of pepper but it worked since I didn’t have red flakes.
I blended 2.5 cups. I simmered for a bit to thicken the soup up a bit. And I threw in rind from parmesan cheese.
I had white wine left over. Iām not even sure how much i had, probably a little less than what recipe called for?
It did finally pretty much evaporate out.
But the taste is there and so thatās good. I really wound up sautĆ©ing the onions for a long time.
I was going to do spinach instead of kale, but then I thought itās frozen spinach and that might add too much water?
I can add some in later portions to taste test. But i also think fresh spinach would have been better and I happen to have kale in the fridge!
What a great recipe. It’s a keeper and goes into rotation! And very very easy to make. Thank you for sharing!
leave a comment and rating