Tuscan White Bean Soup Recipe

Introduction

Tuscan White Bean Soup is a comforting and hearty dish perfect for any season. Packed with tender beans, fresh vegetables, and fragrant herbs, this soup offers rich flavors with a creamy texture that warms you from the inside out.

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 (such as Pinot Grigio)
• 2 cups chopped kale, stems removed and finely chopped
• 2 1/2 to 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 (optional)
• 1/4 teaspoon Italian seasoning
• 2 bay leaves
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano

Instructions

1. Step 1: In a large pot or Dutch oven, heat olive oil over medium heat. Add the finely chopped onion and sauté until it begins to brown slightly.
2. Step 2: Add the minced garlic, diced celery, and chopped carrots. Continue to sauté for about 10 minutes until the vegetables soften and brown, adding great flavor.
3. Step 3: Pour in the white wine and cook, stirring occasionally, until most of the liquid has evaporated, about 5 minutes.
4. Step 4: Stir in the drained cannellini beans, tomato paste, salt, black pepper, red pepper flakes, Italian seasoning, bay leaves, dried thyme, dried oregano, and 2 1/2 cups of broth. Mix well.
5. Step 5: Bring the mixture to a boil, then cover and reduce heat to low. Let it simmer gently for 15 minutes.
6. Step 6: Remove and discard the bay leaves. Carefully transfer about 2 1/2 to 3 cups of the soup to a blender and blend until smooth.
7. Step 7: Return the blended soup to the pot and stir to combine. If the soup is too thick, add more broth until the desired consistency is reached.
8. Step 8: Add the chopped kale to the pot and let it simmer for a few minutes until the kale wilts. Taste and adjust seasoning with additional salt, pepper, or a squeeze of lemon juice if desired.
9. Step 9: Serve the soup warm, optionally with a slice of hearty bread on the side. Enjoy!

Tips & Variations

• For a richer flavor, use homemade chicken broth or vegetable broth instead of store-bought.
• If you prefer a smoother soup, blend more of the mixture before adding the kale.
• Omit red pepper flakes if you prefer a milder taste.
• Add a drizzle of good-quality olive oil or grated Parmesan on top before serving for extra richness.
• Substitute kale with spinach or Swiss chard if you like a different leafy green.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, adding a splash of broth if needed to loosen the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned?

Yes, but remember to soak and cook dried cannellini beans fully before using them in the recipe. This will require additional time but enhances flavor and texture.

Is it possible to make this soup vegan?

Absolutely! Use vegetable broth instead of chicken broth and skip any cheese toppings to keep the soup vegan-friendly.

Tuscan White Bean Soup Recipe

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★★★★★

4.9 from 138 reviews

This comforting Tuscan White Bean Soup combines creamy cannellini beans, sautéed vegetables, and fragrant herbs to create a rich and hearty dish. Infused with white wine and balanced by the addition of fresh kale, this soup offers a cozy, nutritious meal perfect for any season.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Tuscan, Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Beans and Broth

• 3 15-ounce cans cannellini beans, drained and rinsed
• 2 1/2 – 4 cups vegetable or chicken broth

Vegetables and Aromatics

• 1 yellow onion, finely chopped
• 4 cloves garlic, minced
• 2 large carrots, peeled and chopped
• 1 stalk celery, diced
• 2 cups chopped kale, stems removed and finely chopped

Liquids and Seasonings

• 2 tablespoons olive oil
• 1/3 cup white wine (pinot grigio recommended)
• 1 tablespoon tomato paste
• 1 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 teaspoon Italian seasoning
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 2 bay leaves

Instructions

1. Sauté Onion: Heat olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped yellow onion and sauté until it begins to soften and turn slightly golden.
2. Add Vegetables: Stir in minced garlic, diced celery, and chopped carrots. Continue to sauté for about 10 minutes, allowing the vegetables to soften and brown slightly, which enhances their flavors.
3. Add Wine: Pour in the white wine and cook, stirring occasionally, until most of the liquid evaporates, about 5 minutes. This step intensifies the soup’s flavor profile.
4. Add Remaining Ingredients: Incorporate the drained cannellini beans, tomato paste, salt, black pepper, red pepper flakes, Italian seasoning, dried thyme, dried oregano, bay leaves, and start with 2 1/2 cups of broth. Stir well to combine all ingredients thoroughly.
5. Simmer: Bring the mixture to a boil, then cover the pot and reduce the heat to low. Let the soup simmer gently for 15 minutes, allowing flavors to meld.
6. Blend Soup: Remove and discard the bay leaves. Carefully transfer about 2 1/2 to 3 cups of the soup to a blender. Blend until smooth to create a creamy texture that balances the chunkier ingredients.
7. Combine and Adjust Consistency: Pour the blended soup back into the pot and stir well. If the soup is too thick, add additional broth a little at a time until your desired consistency is reached.
8. Add Kale: Stir in the chopped kale and let the soup simmer for a few more minutes so the kale wilts and softens. Taste and adjust seasoning with extra salt, pepper, or a squeeze of lemon juice for brightness.
9. Serve: Ladle the soup into bowls and serve warm. Optionally pair with hearty bread for a satisfying meal. Enjoy your Tuscan White Bean Soup!

Notes

• Broth amount can be adjusted between 2 1/2 to 4 cups depending on desired soup thickness.
• Omitting red pepper flakes makes the soup milder; add them to taste for a subtle heat.
• Using fresh herbs in place of dried can enhance the soup’s freshness.
• The blending step smooths some of the beans for a creamy texture while leaving other beans whole for bite.
• Serving with crusty bread complements the soup and adds satisfying texture.

Keywords: Tuscan white bean soup, cannellini bean soup, Italian soup, kale soup, hearty vegetarian soup