Tuscan White Bean Soup

Why Make This Recipe

Tuscan White Bean Soup is a heartwarming dish that brings together the flavors of Italy right to your kitchen. It’s nourishing, filling, and packed with healthy ingredients. Making this soup not only warms you up, but it also provides a delicious way to incorporate more vegetables and beans into your diet. Plus, it’s easy to whip up, perfect for busy weeknights or a cozy weekend meal.

How to Make Tuscan White Bean Soup

Ingredients

• 3 cans (15 oz each) 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 (e.g., pinot grigio)
• 2 cups chopped kale (stems removed)
• 2.5 – 4 cups vegetable or chicken broth
• 1 tablespoon tomato paste

Directions

1. Heat olive oil in a large pot over medium heat. Sauté the chopped onion until slightly browned.
2. Add minced garlic, diced celery, and chopped carrots; sauté for about 10 minutes until softened.
3. Deglaze the pot with white wine, cooking until most liquid evaporates.
4. Stir in cannellini beans, tomato paste, seasonings, and broth; bring to a boil.
5. Cover and simmer on low heat for about 15 minutes.
6. Blend part of the soup until smooth for creaminess; return to pot.
7. Stir in chopped kale and simmer briefly until wilted. Adjust seasoning if necessary before serving.

How to Serve Tuscan White Bean Soup

Serve Tuscan White Bean Soup warm in bowls. You can garnish it with fresh herbs, like parsley, or a sprinkle of Parmesan cheese for an extra touch. It’s great on its own or served with crusty bread for dipping.

How to Store Tuscan White Bean Soup

You can store any leftover soup in an airtight container in the refrigerator. It will keep well for about 3-5 days. If you want to store it for a longer time, consider freezing it. Use a freezer-safe container, and the soup can last for up to three months.

Tips to Make Tuscan White Bean Soup

• For a creamier texture, blend more of the soup or add a splash of cream.
• To add some heat, consider mixing in a pinch of red pepper flakes.
• If you don’t have kale, spinach can be a good substitute, or you can skip the greens if you prefer.

Variation

Feel free to customize this recipe based on what you have on hand. You can add other vegetables like zucchini or bell peppers. If you like, toss in some cooked sausage or chicken for added protein.

FAQs

1. Can I use dried beans instead of canned?

Yes, if you choose to use dried beans, soak them overnight and cook them until tender before adding them to the soup.

2. Can I make this soup vegetarian?

Absolutely! You can use vegetable broth and keep it completely plant-based.

3. Is there a way to make this soup healthier?

You can reduce the amount of olive oil, use low-sodium broth, and add more vegetables to boost the nutritional value.

Tuscan White Bean Soup

A heartwarming Italian soup featuring cannellini beans, kale, and a variety of vegetables, perfect for chilly nights.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Italian

Calories: 250

Ingredients Method Notes

Ingredients

  

Main ingredients

• 3 cans cannellini beans, drained and rinsed Each can is 15 oz.
• 1 unit yellow onion, finely chopped
• 4 cloves garlic, minced
• 2 tablespoons olive oil For sautéing
• 2 large carrots, peeled and chopped
• 1 stalk celery, diced
• 1/3 cup white wine (e.g., pinot grigio) For deglazing
• 2 cups chopped kale (stems removed)
• 2.5 - 4 cups vegetable or chicken broth Adjust based on desired thickness
• 1 tablespoon tomato paste

Method

 

Cooking

1. Heat olive oil in a large pot over medium heat. Sauté the chopped onion until slightly browned.
2. Add minced garlic, diced celery, and chopped carrots; sauté for about 10 minutes until softened.
3. Deglaze the pot with white wine, cooking until most liquid evaporates.
4. Stir in cannellini beans, tomato paste, seasonings, and broth; bring to a boil.
5. Cover and simmer on low heat for about 15 minutes.
6. Blend part of the soup until smooth for creaminess; return to pot.
7. Stir in chopped kale and simmer briefly until wilted. Adjust seasoning if necessary before serving.

Notes

For a creamier texture, blend more of the soup or add a splash of cream. To add heat, consider mixing in a pinch of red pepper flakes. Spinach can substitute kale, or you can skip the greens if preferred. Customize with other vegetables or proteins as desired.