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Tuscan White Bean Soup Recipe

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4.4 from 11 reviews

This Tuscan White Bean Soup is a comforting and hearty Italian-inspired soup packed with creamy cannellini beans, sautéed vegetables, and aromatic herbs. It features a blend of pureed and chunky textures with tender kale added at the end, making it a nutritious and flavorful meal. Perfect for cozy evenings, this soup is easy to prepare on the stovetop using simple ingredients and offers a delicious balance of savory, herbal, and slightly spicy notes.

  • Total Time: 50 minutes
  • Yield: 6 servings

Ingredients

Beans and Broth

  • 3 (15 ounce) cans cannellini beans, drained and rinsed
  • 2 1/2 – 4 cups vegetable or chicken broth
  • 1/3 cup white wine (Pinot Grigio recommended)

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 and finely chopped

Seasonings and Herbs

  • 2 tablespoons olive oil
  • 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

  1. Sauté Onion: Heat olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped onion and sauté until it begins to brown slightly, developing a rich base flavor.
  2. Add Vegetables: Stir in the minced garlic, diced celery, and chopped carrots. Continue to sauté for about 10 minutes, allowing the vegetables to soften and brown slightly, which enhances the flavor.
  3. Add White Wine: Pour in the white wine and cook until most of the liquid has evaporated, approximately 5 minutes, to concentrate the flavors.
  4. Add Remaining Ingredients: Add 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. Stir all ingredients together thoroughly.
  5. Boil and Simmer: Bring the soup to a boil, then reduce the heat to low and cover the pot. Let it simmer gently for 15 minutes to meld the flavors.
  6. Blend Soup: Remove the bay leaves from the pot. 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 Soup: Pour the blended mixture back into the pot and stir well to combine. If the soup is too thick, add additional broth to reach your desired consistency.
  8. Add Kale: Stir in the chopped kale and simmer for a few more minutes until the kale wilts and softens. Adjust salt, pepper, and add a squeeze of lemon juice if desired to brighten the flavors.
  9. Serve: Ladle the soup into bowls and serve warm, optionally accompanied by a hearty bread. Enjoy your comforting Tuscan White Bean Soup!

Notes

  • The range of broth (2 1/2 to 4 cups) allows you to control the soup’s thickness—start with less and add more as needed.
  • If you prefer less spice, omit the red pepper flakes.
  • A squeeze of fresh lemon juice added at the end enhances the soup’s brightness.
  • Using a Dutch oven or heavy-bottomed pot ensures even cooking and prevents burning.
  • This soup stores well in the refrigerator for up to 4 days and freezes nicely.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

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