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 is a fantastic soup! I was looking for a recipe to use the kale, oregano and thyme from my garden. Thank you, Claire; this is a winner. Everyone commented on how great it tastes. It’s full of flavor and freezes well.
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Amazing, thank you Jen!
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will be making this soup next week and will add some diced yellow potatoes.
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Let me know how it turns out! You’ll need more broth if you add potatoes.
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This is the best soup I have ever made. Thank you so much for this recipe!!
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Thank you, Emily!
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My husband was a bit skeptical about eating kale, as was I. This recipe changed our attitudes completely. The only change I will make in the future is to add more cannellini beans! I had some Asiago bread in the freezer and it added a nice touch to the meal. So glad I found your site!! Thanks!
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Could I use an immersion blender rather than a blender?
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Yes, that’ll work!
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Pretty darn good but a bit too savory imo. Added about a 1/2 tablespoon of balsamic vinegar to balance it and I would have used a drier wine if it were me.
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First class, my wife will be super impressed , especially as its healthy ( I wont mention the wine)
much appreciated
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I followed your recipe for “1x” but doubled up on the bay leafs. I used 4 cups of vegetable broth & a little less salt. Delicious!!
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Added coconut milk when I blended it – absolute game changer!! And do not forget to add the lemon juice. The fat + acid really carry the flavor
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Love that addition! Thanks, Liv!
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I love this recipe. I make it frequently and now all my friends love it too.
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I love this soup and have made it several times, following the recipe exactly. Recently I made a little adjustment just for a slightly different soup. I used a half can of organic, kitchen ready Roma tomatoes and cabbage instead of kale. I added a dollop of vegan sour cream (frontier) on the top to serve and it was fantastic.
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Sounds amazing, so glad you love it!
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Excellent recipe! 2 1/2 cups of broth was perfect for a thicker, chunkier soup. I used only a cup of kale since Iām not a fan but I know the health benefits so I adjusted. I topped the soup with lemon and feta cheese at the end and it was delicious!
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Sounds perfect, thanks Carla!
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Sounds good, but why does the picture show potatoes? I don’t see any in the recipe.
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There are no potatoes in the photos, just beans!
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Thank you for this amazing recipe. I used to use smoked ham to season my white bean soup and give some flavor to a kinda bland, but nutritious bean. I recently gave up processed meats, and have been searching for a tasty bean soup. Not sure if it’s the browning of the veg or the addition of the white wine, but it sure is wonderful.
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The only negative is that I didnāt double the recipe! This is a truly delicious soup! Thank you!
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I canāt wait to make this soup. I plan on making it tomorrow night for family dinner.
There is one point I would like to make. You state that veggie or chicken broth can be used depending on whether you want vegan or vegetarian. Chicken broth is neither vegan nor vegetarian.-
All I mean by that is to use veggie broth if you want it vegan or vegetarian, and then chicken broth if you don’t need it to be either of those things. I am aware that chicken broth is not vegan or vegetarian, and I imagine most vegans and vegetarians would also know to use veggie broth š
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Thank you for your response. I made this soup last night and everyone liked it. I have a feeling I will be making this a lot more in the future.
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