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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.

Ingredients

Scale

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

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