Print

Tuscan White Bean Soup Recipe

Print Recipe

★★★★★

4.8 from 52 reviews

A hearty and comforting Tuscan White Bean Soup featuring creamy cannellini beans, sautéed vegetables, and kale in a flavorful broth enriched with white wine and Italian herbs. This rustic soup is blended partially for a velvety texture while retaining some chunky goodness, perfect for a nutritious and warming meal.

Ingredients

Scale

Beans and Broth

  • 3 15 ounce cans cannellini beans (drained and rinsed)
  • 2 1/2 – 4 cups vegetable or chicken broth

Vegetables

  • 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)

Liquids & Seasonings

  • 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

Instructions

  1. Saute 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, which enhances the soup’s flavor.
  2. Add Vegetables: Add minced garlic, diced celery, and peeled chopped carrots to the pot. Continue to sauté the vegetables for about 10 minutes until they soften and develop a slight browning.
  3. Add Wine: Pour in the white wine and sauté until most of its liquid has evaporated, approximately 5 minutes, to deepen the flavor profile.
  4. Add Remaining Ingredients: Stir in the drained cannellini beans, tomato paste, salt, black pepper, red pepper flakes, Italian seasoning, bay leaves, dried thyme, dried oregano, and start with 2 1/2 cups of broth. Mix well to combine.
  5. Boil and Simmer: Bring the mixture to a boil, then cover and reduce the heat to low. Let the soup simmer gently for 15 minutes to meld the flavors.
  6. Blend Soup: Remove and discard the bay leaves. Transfer about 2 1/2 to 3 cups of the soup into a blender and blend until smooth to create a creamy texture.
  7. Combine and Adjust Consistency: Return the blended soup to the pot and stir thoroughly. Add additional broth as needed until your preferred consistency is achieved.
  8. Add Kale and Finish: Stir in the finely chopped kale and simmer for a few more minutes until the kale wilts. Taste the soup and adjust seasoning with more salt, pepper, and optionally a squeeze of lemon juice for brightness.

Notes

  • The amount of broth can be adjusted between 2 1/2 and 4 cups to reach your desired soup thickness.
  • Red pepper flakes are optional depending on your preference for heat.
  • Using a blend of vegetable or chicken broth will affect flavor; choose according to dietary preferences.
  • Adding a squeeze of fresh lemon juice at the end enhances brightness and balances flavors.

Keywords: Tuscan White Bean Soup, Cannellini Beans, Kale Soup, Italian Bean Soup, Healthy Soup, Comfort Food, Gluten Free Soup

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