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Tuscan White Bean Soup Recipe

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★★★★★

4.3 from 51 reviews

This comforting Tuscan White Bean Soup combines creamy cannellini beans with hearty vegetables, aromatic herbs, and a touch of white wine for depth of flavor. Simmered and partially blended to create a perfect balance of texture and richness, it’s a wholesome, satisfying meal perfect for cozy nights.

Ingredients

Scale

Soup Base

  • 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 recommended)
  • 2 1/2 – 4 cups vegetable or chicken broth
  • 1 tablespoon tomato paste

Seasonings and Herbs

  • 1 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 1/4 teaspoon red pepper flakes (omit if sensitive to spice)
  • 1/4 teaspoon Italian seasoning
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano

Greens

  • 2 cups chopped kale (stems removed, finely chopped)

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 brown slightly, about 5-7 minutes, to develop a rich flavor base.
  2. Add veggies: Stir in the minced garlic, diced celery, and chopped carrots. Continue sautéing for about 10 minutes to soften the vegetables and allow them to brown slightly, enhancing the soup’s taste.
  3. Add wine: Pour in the white wine and cook, stirring occasionally, until most of the liquid evaporates, around 5 minutes. This step adds depth and complexity to the broth.
  4. Add all ingredients: Incorporate the rinsed cannellini beans, tomato paste, salt, black pepper, red pepper flakes, Italian seasoning, bay leaves, dried thyme, dried oregano, and start by adding 2 1/2 cups of the broth. Stir everything to combine well.
  5. Boil: Bring the mixture to a rolling boil. Once boiling, cover the pot and reduce the heat to low. Let the soup simmer gently for 15 minutes to allow flavors to meld together.
  6. Blend: Remove and discard the bay leaves. Carefully transfer 2 1/2 to 3 cups of the soup into a blender. Blend until smooth to create a creamy texture while keeping some chunkiness from the beans and veggies.
  7. Stir: Pour the blended soup back into the pot and stir to combine thoroughly. Add more broth if the soup is too thick until your desired consistency is achieved.
  8. Add kale: Stir in the chopped kale and simmer the soup for a few more minutes until the kale wilts and softens. Taste and adjust seasoning by adding extra salt, pepper, or a squeeze of lemon juice to brighten the flavors.
  9. Serve: Ladle the soup into bowls and serve warm. It pairs wonderfully with a slice of hearty bread on the side for a complete, satisfying meal. Enjoy!

Notes

  • You can adjust the broth quantity between 2 1/2 to 4 cups based on your preference for soup thickness.
  • Red pepper flakes can be omitted if you prefer a milder flavor.
  • Consider adding a squeeze of lemon juice before serving to add brightness.
  • This soup keeps well refrigerated for up to 3 days and freezes beautifully for longer storage.

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

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