This Tuscan white bean soup is a comforting and satisfying dish that brings the warmth of Italian cuisine to your table. Perfect for any occasion, this vegan and gluten-free recipe is not only easy to make but also packed with protein and flavor. Whether you’re preparing a family dinner or meal prepping for the week, this soup will surely delight your taste buds and nourish your body.
Why You’ll Love This Recipe
- Quick and Easy: This soup comes together in just one pot, making cleanup a breeze.
- Flavorful: The combination of garlic, herbs, and white wine creates a rich flavor profile that will warm your soul.
- Nutritious: Packed with protein from cannellini beans and plenty of vitamins from kale and carrots, this soup is both healthy and hearty.
- Meal Prep Friendly: Make a big batch and store it in the fridge or freezer for quick meals throughout the week.
- Versatile: Enjoy it on its own or pair it with rustic bread for dipping; it’s perfect for lunch or dinner.
Tools and Preparation
To prepare this Tuscan white bean soup, you’ll need some essential tools to ensure everything goes smoothly in the kitchen.
Essential Tools and Equipment
- Large pot or dutch oven
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Blender
Importance of Each Tool
- Large pot or dutch oven: Ideal for cooking soups as it retains heat well and allows for even cooking.
- Chef’s knife: A sharp knife makes chopping vegetables quick and easy, ensuring uniform pieces that cook evenly.
Ingredients
This Tuscan white bean soup is made in one pot, easy to make and perfect for meal prep! It’s vegan, gluten-free, full of protein, and perfect with some rustic (gluten-free!) bread for dipping.
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 (I used pinot grigio)
– 2 cups chopped kale (stems removed, finely chopped)
– 2 1/2 – 4 cups vegetable or chicken broth (see notes)
– 1 tablespoon tomato paste
– 1 teaspoon salt (or to taste)
– 1/4 teaspoon black pepper (or to taste)
– 1/4 teaspoon red pepper flakes (omit if you don’t like spice)
– 1/4 teaspoon Italian seasoning
– 2 bay leaves
– 1 teaspoon dried thyme
– 1/2 teaspoon dried oregano
How to Make Tuscan White Bean Soup
Step 1: Sauté Vegetables
Start by sautéing the finely chopped onion in a large pot or dutch oven with the olive oil. Cook until it starts to brown slightly.
Step 2: Add Garlic and Other Veggies
Once the onion is browned, add in the minced garlic, diced celery, and chopped carrots. Cook these vegetables for about ten minutes until they soften.
Step 3: Deglaze with Wine
Pour in the white wine and sauté until most of the liquid has evaporated. This should take about five minutes.
Step 4: Add Remaining Ingredients
Add all remaining ingredients except for the kale. Stir everything well to combine. Start with two-and-a-half cups of broth; adjust later if needed.
Step 5: Simmer the Soup
Bring the mixture to a boil. Then cover the pot and reduce the heat to low. Let it simmer for about fifteen minutes.
Step 6: Blend Some of the Soup
Remove bay leaves from the pot. Transfer about two-and-a-half to three cups of soup into a blender. Blend until smooth.
Step 7: Combine Blended Soup Back
Return the blended soup back into the pot. Stir well to combine everything. Add more broth if you find it too thick.
Step 8: Add Kale
Now add in the chopped kale. Let it simmer for a few minutes so that it wilts down nicely. Taste your soup; adjust flavors by adding more salt, pepper, or a squeeze of lemon juice if desired.
Step 9: Serve
Serve warm as is or alongside hearty bread for dipping. Enjoy your delicious Tuscan white bean soup!
How to Serve Tuscan White Bean Soup
Tuscan white bean soup is a versatile dish that can be enjoyed in many ways. Whether you prefer it as a hearty meal or a light starter, here are some serving suggestions to elevate your experience.
With Crusty Bread
- A slice of rustic bread pairs perfectly with this soup, allowing you to soak up every flavorful drop.
Topped with Fresh Herbs
- Sprinkle fresh parsley or basil on top for an added burst of color and flavor that enhances the dish’s freshness.
Drizzled with Olive Oil
- A light drizzle of high-quality olive oil just before serving can enrich the taste and add a touch of elegance.
Served with a Salad
- A crisp green salad on the side complements the warm soup, providing a refreshing contrast in textures and flavors.
Accompanied by Cheese
- Grated Parmesan or crumbled feta cheese adds creaminess and depth to each spoonful of soup.
As a Meal Prep Option
- This soup stores well in the fridge and can be enjoyed throughout the week, making it perfect for meal prep!
How to Perfect Tuscan White Bean Soup
To ensure your Tuscan white bean soup turns out delicious every time, consider these helpful tips.
Use Quality Ingredients: Fresh vegetables and good-quality beans will make a significant difference in flavor.
Adjust Broth Levels: Start with less broth and add more as needed to achieve your desired consistency.
Blend for Creaminess: Blending part of the soup creates a creamy texture without adding dairy, making it vegan-friendly.
Season Gradually: Taste as you go! Adjust salt, pepper, and spices towards the end for optimal flavor balance.
Let It Rest: Allowing the soup to sit for a bit after cooking helps meld the flavors together beautifully.
Best Side Dishes for Tuscan White Bean Soup
Pairing your Tuscan white bean soup with complementary side dishes can enhance your meal. Here are some great options:
Garlic Bread: Crispy, buttery garlic bread is perfect for dipping into the rich soup.
Caesar Salad: The crunch of romaine lettuce and creamy dressing provides a delightful contrast.
Roasted Vegetables: Seasonal roasted veggies add color and nutrition to your meal while complementing the soup’s flavors.
Caprese Salad: Fresh tomatoes, mozzarella, and basil create a refreshing side that balances the heartiness of the soup.
Quinoa Salad: A light quinoa salad with lemon dressing is nutritious and offers an extra protein boost.
Stuffed Peppers: These can be prepared ahead and provide an exciting filling alternative alongside your soup.
Cornbread: Soft, sweet cornbread makes a comforting addition that pairs wonderfully with savory flavors.
Spinach Artichoke Dip: The creamy dip served with crackers or veggies adds richness and indulgence to your meal.
Common Mistakes to Avoid
Avoiding common mistakes can make your Tuscan white bean soup even better. Here are some pitfalls to watch out for:
- Using uncooked beans: Always use canned cannellini beans for convenience and texture. Dried beans require soaking and longer cooking times.
- Neglecting flavor development: Sauté the vegetables until they’re nicely browned. This step adds depth to your soup, enhancing its overall taste.
- Ignoring seasoning adjustments: Taste as you go! Seasoning can vary based on the broth used, so adjust salt and pepper accordingly.
- Overcooking kale: Add kale towards the end of cooking. It should be wilted but still vibrant and slightly crisp for the best texture.
- Not blending enough: Blending part of the soup creates a creamy texture without cream. Don’t skip this step if you want a hearty consistency.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover Tuscan white bean soup in an airtight container.
- It will keep well for 3-5 days in the refrigerator.
Freezing Tuscan White Bean Soup
- Use freezer-safe containers or bags to store soup.
- This soup can be frozen for up to 3 months. Make sure to leave some space at the top of containers, as the soup will expand when frozen.
Reheating Tuscan White Bean Soup
- Oven: Preheat to 350°F (175°C). Place the soup in an oven-safe dish covered with foil. Heat for about 20-30 minutes or until warmed through.
- Microwave: Transfer to a microwave-safe bowl, cover loosely, and heat in 1-minute intervals until hot, stirring in between.
- Stovetop: Pour into a pot over medium heat. Stir occasionally until heated throughout, adding extra broth if needed.
Frequently Asked Questions
Here are some common questions about Tuscan white bean soup:
What makes Tuscan White Bean Soup healthy?
Tuscan white bean soup is packed with protein from beans and vitamins from vegetables like kale and carrots, making it a nutritious choice.
Can I customize the ingredients in Tuscan White Bean Soup?
Absolutely! You can add different vegetables or spices according to your preferences. Feel free to experiment with flavors!
Is Tuscan White Bean Soup gluten-free?
Yes! This recipe uses no gluten-containing ingredients, making it safe for those with gluten sensitivities.
How long does it take to make Tuscan White Bean Soup?
The total time is about 50 minutes, including prep and cooking time, making it a quick option for a weeknight meal.
Final Thoughts
This Tuscan white bean soup is not only easy to prepare but also incredibly versatile. Its rich flavors and hearty texture make it perfect for cozy dinners or meal prep. Don’t hesitate to customize it with your favorite veggies or spices! Give this comforting recipe a try today!
Tuscan White Bean Soup
Tuscan White Bean Soup is the perfect comforting dish that captures the essence of Italian cuisine in every bite. This hearty vegan and gluten-free recipe is a delightful blend of cannellini beans, fresh vegetables, and aromatic herbs, simmered to perfection in just one pot. Ideal for family dinners or meal prep, this soup is packed with protein and flavor, ensuring that every spoonful warms your soul. Enjoy it on its own or paired with rustic gluten-free bread for a truly satisfying experience.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Simmering
- Cuisine: Italian
Ingredients
- 3 cans cannellini beans (15 oz each, 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 (like Pinot Grigio)
- 2 cups chopped kale (stems removed)
- Vegetable or chicken broth (2.5 – 4 cups)
- Spices: tomato paste, salt, pepper, red pepper flakes, Italian seasoning, bay leaves, dried thyme, dried oregano
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat and sauté the onion until slightly browned.
- Add garlic, celery, and carrots; cook for about 10 minutes until vegetables soften.
- Pour in white wine and cook until mostly evaporated.
- Stir in cannellini beans, broth (start with 2.5 cups), tomato paste, and spices.
- Bring to a boil; cover and reduce heat to low. Simmer for about 15 minutes.
- Remove bay leaves; blend a portion of the soup for creaminess.
- Return blended soup to pot; stir in chopped kale and let simmer until wilted.
- Adjust seasoning before serving warm.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 3g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg
