Print

Tuscan White Bean Soup Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://yumwithmia.com/tuscan-white-bean-soup-recipe/