Tuscan White Bean Soup Recipe

Introduction

Tuscan White Bean Soup is a comforting, hearty dish perfect for any season. With creamy cannellini beans, fresh vegetables, and fragrant herbs, it’s a nourishing bowl of warmth that’s easy to prepare and full of flavor.

Ingredients

• 3 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
• 2 cups chopped kale
• 2.5 – 4 cups vegetable broth
• 1 tablespoon tomato paste
• Salt, to taste
• Pepper, to taste
• Red pepper flakes, to taste
• 1 teaspoon Italian seasoning
• 2 bay leaves
• 1/2 teaspoon thyme
• 1/2 teaspoon oregano

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Sauté the chopped onion until it becomes lightly browned, about 5 minutes.
2. Step 2: Add minced garlic, diced celery, and chopped carrots to the pot. Sauté for about 10 minutes until the vegetables are softened.
3. Step 3: Pour in the white wine to deglaze the pot, scraping up any browned bits. Cook until the wine has mostly evaporated.
4. Step 4: Stir in the drained beans, vegetable broth, tomato paste, Italian seasoning, bay leaves, thyme, oregano, salt, pepper, and red pepper flakes. Bring the mixture to a boil.
5. Step 5: Reduce heat to low, cover the pot, and simmer the soup for 15 minutes to let the flavors meld.
6. Step 6: Remove the bay leaves. Blend about half of the soup using an immersion blender or in batches in a regular blender, until smooth.
7. Step 7: Return the blended soup to the pot, stir in the chopped kale, and simmer until the kale wilts, about 5 minutes.
8. Step 8: Taste and adjust seasoning as needed. Serve warm and enjoy!

Tips & Variations

• For a richer flavor, use homemade vegetable broth or add a splash of good-quality extra virgin olive oil before serving.
• Swap the kale for spinach or Swiss chard depending on what you have on hand.
• Add cooked sausage or bacon for a meatier variation.
• If you prefer a chunkier soup, blend less of it or skip blending altogether.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. This soup can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned?

Yes, but be sure to soak and cook them fully before adding to the soup. Using canned beans is quicker and convenient for this recipe.

What can I substitute for white wine?

If you prefer not to use wine, you can substitute it with an equal amount of extra vegetable broth or white grape juice for a similar depth of flavor.

Tuscan White Bean Soup Recipe

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★★★★★

4.7 from 685 reviews

This hearty Tuscan White Bean Soup combines creamy cannellini beans with a medley of sautéed vegetables and aromatic Italian herbs. The soup is partially blended for a perfect balance of smooth texture and chunky vegetable goodness, finished with tender kale for added nutrition and color. It’s a comforting, wholesome meal ideal for a cozy dinner.

• Author: lina
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Beans & Broth

• 3 cans cannellini beans (drained and rinsed)
• 2.5 – 4 cups vegetable broth

Vegetables & Aromatics

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

Liquids & Seasonings

• 2 tablespoons olive oil
• 1/3 cup white wine
• 1 tablespoon tomato paste
• Salt (to taste)
• Black pepper (to taste)
• Red pepper flakes (to taste)
• 1 teaspoon Italian seasoning
• 2 bay leaves
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano

Instructions

1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the finely chopped yellow onion and sauté until it becomes lightly browned, releasing a sweet aroma, about 5 minutes.
2. Cook Vegetables: Add the minced garlic, diced celery, and chopped carrots to the pot. Continue sautéing for approximately 10 minutes until the vegetables soften and meld their flavors.
3. Deglaze with Wine: Pour in the white wine to deglaze the pot, scraping any browned bits from the bottom. Allow the wine to cook off entirely, reducing slightly to concentrate its flavor.
4. Add Remaining Ingredients: Stir in the drained cannellini beans, tomato paste, vegetable broth starting with 2.5 cups (adding up to 4 cups as needed for desired consistency), Italian seasoning, bay leaves, thyme, oregano, salt, pepper, and red pepper flakes. Bring the mixture to a rolling boil.
5. Simmer Soup: Once boiling, reduce the heat to low, cover the pot, and let the soup simmer gently for 15 minutes to develop rich flavors.
6. Blend Soup: Remove the bay leaves from the pot. Using an immersion blender or transferring a portion to a blender, blend about half of the soup until smooth; this step creates a creamy texture without losing the hearty bean pieces.
7. Add Kale and Finish Cooking: Return the blended soup to the pot. Stir in the chopped kale and simmer for an additional 5 minutes or until the kale is wilted and tender.
8. Season and Serve: Taste the soup and adjust seasoning with additional salt, pepper, or red pepper flakes as desired. Serve the soup warm for a comforting meal.

Notes

• Adjust the amount of vegetable broth to reach your preferred soup consistency—thicker or more broth-based.
• For a non-alcoholic version, substitute white wine with additional vegetable broth or a splash of white grape juice.
• Partial blending of the soup creates a creamy texture while maintaining some chunkiness, which is traditional for Tuscan bean soups.
• Fresh herbs can be used instead of dried; increase quantity accordingly (e.g., 1 tablespoon fresh thyme).
• Leftovers taste even better the next day as flavors continue to meld.

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