Tuscan White Bean Soup Recipe

Embrace the heart and soul of Tuscan cuisine with this delectable Tuscan White Bean Soup. Crafted from simple, wholesome ingredients, this one-pot wonder is not only vegan and gluten-free but also a protein-packed delight that’s ready in just 30 minutes.

Ideal for meal prep or a cozy weeknight dinner, its rich flavors and hearty texture pair wonderfully with rustic, gluten-free bread for dipping. Dive into this nourishing bowl of comfort that brings the essence of Tuscany to your table.

Tuscan White Bean SoupPin

How to Prepare Tuscan White Bean Soup

  1. Vegetable Sauté: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Begin by sautéing 1 finely chopped yellow onion until it starts to gain a slight golden color.
  2. Add Aromatics and Veggies: Incorporate 4 minced garlic cloves, 2 large chopped carrots, and 1 diced stalk of celery into the pot. Continue to sauté for about 10 minutes, allowing the vegetables to soften and develop a rich, caramelized flavor.
  3. Deglaze with Wine: Pour in ⅓ cup of white wine (pinot grigio recommended) and let it cook until most of the liquid has evaporated, approximately 5-7 minutes.
  4. Combine Remaining Ingredients: Add 3 cans of drained and rinsed cannellini beans to the pot along with 2 ½ cups of vegetable or chicken broth (adjust according to your preference), 1 tablespoon of tomato paste, and all the seasoning (salt, black pepper, red pepper flakes, Italian seasoning, bay leaves, dried thyme, and dried oregano). Stir well to combine.
  5. Simmer Soup: Bring the mixture to a boil, then reduce the heat to low, covering the pot. Allow the soup to simmer for 15 minutes.
  6. Blend for Creaminess: After removing the bay leaves, transfer about 2 ½ – 3 cups of the soup to a blender and blend until smooth. Return this creamy mixture to the pot, stirring to integrate. If the soup is too thick, gradually add more broth until you achieve your desired consistency.
  7. Finish with Kale: Stir in 2 cups of finely chopped kale, letting it simmer for a few minutes until the kale is tender and wilted. Taste the soup, adjusting the seasoning with more salt, pepper, or a splash of lemon juice as needed.
  8. Serve and Enjoy: Serve the soup warm, ideally with a slice of hearty, gluten-free bread on the side for the perfect comforting meal.
Tuscan White Bean SoupPin

Tuscan White Bean Soup

This Tuscan White Bean Soup captures the essence of Italian cooking with its robust flavors, simplicity, and wholesome ingredients. It's a comforting, nutritious meal that's easy to prepare and perfect for any occasion, from casual weeknights to elegant gatherings. Enjoy this soul-warming soup on its own or with a piece of gluten-free bread for a fulfilling experience.
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6 Servings

Ingredients
  

  • 3 15- ounce cans cannellini beans
  • 1 yellow onion finely
  • 4 cloves garlic
  • 2 tbsp olive oil
  • 2 large carrots
  • 1 stalk celery
  • cup white wine
  • 2 cups chopped kale stems removed
  • 2 ½ cups vegetable or chicken broth
  • 1 tbsp tomato paste
  • 1 tsp salt
  • ¼ tsp black pepper
  • ¼ tsp red pepper flakes
  • ¼ tsp Italian seasoning
  • 2 bay leaves
  • 1 tsp dried thyme
  • ½ tsp dried oregano

Instructions
 

  • Initiate with Onion: Begin by heating 2 tablespoons of olive oil in a large pot or Dutch oven on medium heat. Add 1 finely chopped yellow onion, sautéing until it begins to slightly brown.
  • Vegetable Addition: To the pot, add 4 cloves of minced garlic, 2 large carrots that have been peeled and chopped, and 1 diced stalk of celery. Continue to sauté for about 10 minutes, allowing the vegetables to soften and brown a bit, which is key for flavor development.
  • Wine Deglazing: Pour in ⅓ cup of white wine, such as Pinot Grigio, letting it cook off until most of the liquid has evaporated, which should take around 5-7 minutes.
  • Combine Soup Ingredients: Add to the pot 3 cans of drained and rinsed cannellini beans, between 2 ½ to 4 cups of vegetable or chicken broth (start with 2 1/2 cups and adjust as needed), 1 tablespoon of tomato paste, 1 teaspoon of salt, ¼ teaspoon each of black pepper and red pepper flakes (optional), ¼ teaspoon of Italian seasoning, 2 bay leaves, 1 teaspoon of dried thyme, and ½ teaspoon of dried oregano. Stir thoroughly to mix.
  • Simmer to Merge Flavors: Bring the entire mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes.
  • Blend for Creaminess: After removing the bay leaves, carefully ladle about 2 1/2 to 3 cups of the soup into a blender and puree until smooth. Pour this back into the pot, stirring it in to combine. If the soup is thicker than desired, gradually add more broth until you reach the preferred consistency.
  • Incorporate Kale: Stir in 2 cups of chopped kale, allowing it to simmer for a few additional minutes until the kale has wilted. Taste and adjust seasoning, possibly adding more salt, pepper, or a squeeze of lemon juice according to your preference.
  • Ready to Serve: Serve the soup hot, complemented with a generous serving of shaved parmesan cheese on top and, if desired, a side of hearty, gluten-free bread.

How to Store Tuscan White Bean Soup

To store the Tuscan White Bean Soup, let it cool to room temperature, then transfer it into airtight containers. It can be refrigerated for up to 5 days. For longer storage, freeze the soup in freezer-safe containers for up to 3 months. To reheat, thaw overnight in the refrigerator if frozen, then warm up on the stove over medium heat, adding a little extra broth if needed to thin the soup.

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