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Best Tuscan White Bean Soup - Eat With Clarity

Best Tuscan White Bean Soup

This comforting Tuscan white bean soup offers a warm embrace in bowl form with its creamy cannellini beans, aromatic vegetables, and fresh herbs. It's vegan, gluten-free, and protein-rich, perfect for meal prep or cozy dinners. The slow-building layers of flavor create a nourishing meal that feels indulgent yet wholesome.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

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)
  • 1/3 cup white wine (pinot grigio)
  • 2 cups chopped kale (stems removed, finely chopped)
  • 2 1/2 - 4 cups vegetable or chicken broth
  • 1 tablespoon tomato paste
  • 1 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon Italian seasoning
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano

Equipment

  • large pot or dutch oven
  • blender

Method
 

Instructions
  1. Saute the finely chopped onion in a large pot or dutch oven with the oil
  2. 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
  3. Add in the white wine and saute until most of the liquid has evaporated, about 5 minutes
  4. Add in all remaining ingredients except for the kale, and stir well
  5. Bring to a boil, then cover and reduce heat to low. Let simmer for 15 minutes
  6. Discard the bay leaves, then transfer about 2 1/2 - 3 cups worth of the soup to a blender. Blend until smooth
  7. 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
  8. Add in the chopped kale and let simmer for a few minutes to allow the kale to wilt. Taste and adjust flavors as desired
  9. Serve warm as is or with a hearty bread on the side

Notes

Start with 2 1/2 cups broth for thicker stew-like consistency, add up to 4 cups for traditional soup texture. Can substitute spinach for kale, add potatoes or zucchini for extra vegetables. Taste and adjust seasoning at the end - may need more salt or a squeeze of lemon juice.