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Tuscan White Bean Soup

Tuscan White Bean Soup
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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.

Ingredients

Scale
  • 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

  1. In a large pot or Dutch oven, heat olive oil over medium heat and sauté the onion until slightly browned.
  2. Add garlic, celery, and carrots; cook for about 10 minutes until vegetables soften.
  3. Pour in white wine and cook until mostly evaporated.
  4. Stir in cannellini beans, broth (start with 2.5 cups), tomato paste, and spices.
  5. Bring to a boil; cover and reduce heat to low. Simmer for about 15 minutes.
  6. Remove bay leaves; blend a portion of the soup for creaminess.
  7. Return blended soup to pot; stir in chopped kale and let simmer until wilted.
  8. Adjust seasoning before serving warm.

Nutrition

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