Name: Tuscan White Bean Soup Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Tuscan
Ingredients: 3 15 ounce cans cannellini beans (drained and rinsed); 2 1/2 – 4 cups vegetable or chicken broth; 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, finely chopped); 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, omit if you don’t like spice); 1/4 teaspoon Italian seasoning; 2 bay leaves; 1 teaspoon dried thyme; 1/2 teaspoon dried oregano

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Introduction

Tuscan White Bean Soup is a comforting and hearty dish that brings warm flavors and wholesome ingredients together. Packed with cannellini beans, fresh vegetables, and a touch of spice, this soup is perfect for cozy meals any time of the year.

A white speckled bowl filled with thick vegetable soup containing visible layers of large white beans, bright orange carrot slices, and dark green leafy herbs mixed into a creamy, chunky broth layer. The soup is topped with scattered red chili flakes and finely chopped fresh green herbs. A silver spoon rests inside the bowl, slightly dipped in the soup. Part of another similar bowl appears at the bottom of the image, and a torn piece of crusty bread is visible in the top left corner, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 (such as Pinot Grigio)
2 cups chopped kale, stems removed and finely chopped
2 1/2 to 4 cups vegetable or chicken broth
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
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon dried oregano

Instructions

Step 1: In a large pot or Dutch oven, heat olive oil over medium heat. Add the finely chopped onion and sauté until it begins to soften and turn translucent.
Step 2: Add the minced garlic, diced celery, and chopped carrot to the pot. Continue to sauté for about 10 minutes, allowing the vegetables to soften and brown slightly for enhanced flavor.
Step 3: Pour in the white wine and cook until most of the liquid evaporates, about 5 minutes.
Step 4: Stir in the drained cannellini beans, tomato paste, salt, black pepper, red pepper flakes, Italian seasoning, bay leaves, dried thyme, dried oregano, and 2 1/2 cups of broth. Mix well to combine.
Step 5: Bring the mixture to a boil, then cover and reduce the heat to low. Let the soup simmer gently for 15 minutes.
Step 6: Remove and discard the bay leaves. Carefully transfer about 2 1/2 to 3 cups of the soup to a blender and blend until smooth.
Step 7: Return the blended soup to the pot and stir to combine. If the soup is too thick, add additional broth until you reach your preferred consistency.
Step 8: Add the chopped kale and simmer for a few more minutes until the kale wilts. Taste and adjust seasoning with extra salt, pepper, or a squeeze of lemon juice if desired.

Tips & Variations

For a richer flavor, use homemade vegetable or chicken broth.
Omit the red pepper flakes if you prefer a milder soup.
Swap kale for spinach or Swiss chard if you want a different green.
Add a splash of lemon juice or a sprinkle of Parmesan cheese before serving for added brightness.
To make the soup vegan, ensure you use vegetable broth and omit any dairy toppings.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally. You can also freeze the soup for up to 3 months; thaw overnight in the refrigerator before warming.

How to Serve

A close-up view of a thick soup in a white speckled bowl, showing chunky white beans and orange carrot slices mixed in a creamy light yellow broth with bits of green leafy herbs on top. The soup has small red chili flakes sprinkled around, adding color contrast. A silver spoon rests inside the bowl on the left side. In the soft-focused background, two small beige bowls hold fresh green herbs and extra chili flakes. The entire setup is placed on a white marbled surface, with a light gray cloth napkin barely visible on the right side. Photo taken with an iphone --ar 4:5 --v 7

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 the dried cannellini beans fully before adding them to the soup. The cooking time may need to be adjusted accordingly.

What can I substitute for white wine?

If you prefer not to use wine, you can replace it with an equal amount of extra broth or water with a splash of white wine vinegar or lemon juice for acidity.