This Tuscan white bean soup is a warm, hearty dish that’s perfect for any occasion. Whether you’re looking for a comforting weeknight meal or an impressive dish to serve at a gathering, this recipe has you covered. The blend of cannellini beans, vibrant kale, and aromatic vegetables makes it not only delicious but also packed with nutrition. Plus, it’s vegan and gluten-free, making it suitable for a variety of dietary preferences.
Why You’ll Love This Recipe
- One-Pot Wonder: This soup is made in just one pot, which means less cleanup and more time to enjoy your meal.
- Quick and Easy: With a prep time of only 20 minutes and total cooking time of 30 minutes, you’ll have this delicious soup on the table in no time.
- Meal Prep Friendly: It’s perfect for meal prep! Make a big batch at the start of the week for easy lunches or dinners.
- Rich Flavor Profile: The combination of white wine, herbs, and spices creates an incredibly rich flavor that will impress anyone who tries it.
- Nutrient-Dense: Packed with protein from beans and vitamins from kale, this soup keeps you full and nourished.
Tools and Preparation
Having the right tools will make preparing your Tuscan white bean soup simple and enjoyable. Here’s what you’ll need:
Essential Tools and Equipment
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Blender
Importance of Each Tool
- Large pot or Dutch oven: Essential for sautéing vegetables and simmering the soup evenly.
- Cutting board: Provides a stable surface for chopping ingredients safely.
- Sharp knife: Makes quick work of chopping veggies, saving time during prep.
- Blender: Used to create a creamy texture by blending part of the soup.
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.
Base Ingredients
- 3 15 ounce cans cannellini beans (drained and rinsed)
- 1 yellow onion (finely chopped)
- 4 cloves garlic (minced)
- 2 tablespoons olive oil
Vegetables
- 2 large carrots (peeled and chopped)
- 1 stalk celery (diced)
Liquids
- 1/3 cup white wine (I used pinot grigio)
- 2 1/2 – 4 cups vegetable or chicken broth (see notes)
Seasonings
- 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
Herbs
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
Greens
- 2 cups chopped kale (stems removed, finely chopped)
How to Make Tuscan White Bean Soup
Step 1: Sauté the Onions
Start by heating the olive oil in a large pot over medium heat. Add the finely chopped onion. Sauté until it begins to brown slightly.
Step 2: Add Garlic and Vegetables
Once the onions are browned, add minced garlic, diced celery, and chopped carrots. Continue sautéing for about 10 minutes until the veggies are softened.
Step 3: Incorporate White Wine
Pour in the white wine. Let it cook until most of the liquid evaporates, about 5 minutes.
Step 4: Combine Remaining Ingredients
Add all remaining ingredients except for kale into the pot. Stir well to combine everything thoroughly.
Step 5: Simmer
Bring the mixture to a boil. Then cover it and reduce heat to low. Allow it to simmer for about 15 minutes.
Step 6: Blend Part of the Soup
Remove bay leaves from the pot. Transfer about 2 1/2 – 3 cups of soup into a blender. Blend until smooth.
Step 7: Return Blended Mixture
Pour the blended soup back into the pot. Stir well; if too thick, add more broth until desired consistency is achieved.
Step 8: Add Kale
Stir in chopped kale and let it simmer for additional minutes until wilted. Taste and adjust seasonings as needed.
Step 9: Serve
Serve warm on its own or with hearty bread on the side. Enjoy your delicious Tuscan white bean soup!
How to Serve Tuscan White Bean Soup
Serving Tuscan white bean soup can elevate your dining experience, making it even more enjoyable. Here are some delicious suggestions for how to serve this hearty dish.
With Rustic Bread
- A slice of crusty, rustic bread pairs perfectly with the creamy texture of the soup.
- Opt for gluten-free bread if needed, and toast it lightly for added crunch.
Topped with Fresh Herbs
- Sprinkle chopped fresh parsley or basil on top before serving.
- This adds a burst of color and enhances the flavor profile.
Drizzled with Olive Oil
- A light drizzle of high-quality olive oil adds richness.
- It also complements the flavors of the beans and vegetables beautifully.
With a Squeeze of Lemon
- A squeeze of fresh lemon juice brightens the dish.
- This citrus touch can enhance the overall taste and balance the flavors.
Accompanied by Salad
- A simple green salad works well as a side.
- Consider using mixed greens and a light vinaigrette to keep it refreshing.
As Part of a Meal Prep
- Portion out servings into containers for easy meal prep.
- Tuscan white bean soup stores well in the fridge or freezer, making it perfect for quick lunches or dinners.
How to Perfect Tuscan White Bean Soup
Perfecting your Tuscan white bean soup is all about balancing flavors and textures. Here are some helpful tips to ensure your soup turns out delicious every time.
Use Fresh Ingredients: Fresh vegetables provide better flavor and nutrition compared to canned ones. Always choose ripe produce when available.
Adjust Consistency: If you find your soup too thick, add more broth gradually until you reach your desired thickness.
Taste as You Go: Regularly taste your soup while cooking. Adjust seasonings like salt, pepper, or herbs according to your preference.
Blend for Creaminess: Blending part of the soup creates a creamy texture without adding dairy. Use an immersion blender or regular blender for this step.
Best Side Dishes for Tuscan White Bean Soup
Pairing side dishes with Tuscan white bean soup can enhance your meal experience. Consider these delightful options that complement its flavors perfectly.
Garlic Bread: Crunchy and buttery garlic bread is perfect for dipping into the soup’s rich broth.
Caesar Salad: This classic salad offers crisp romaine lettuce with creamy dressing, balancing the richness of the soup.
Roasted Veggies: Seasonal roasted vegetables add extra nutrients and flavor. Choose veggies like carrots, zucchini, or bell peppers.
Quinoa Salad: A light quinoa salad with diced cucumbers and tomatoes provides a refreshing contrast to the warm soup.
Stuffed Peppers: Baked stuffed peppers filled with rice and beans make for a hearty side that pairs well with the main dish.
Cheese Platter: An assortment of cheeses can be a delightful addition; choose soft cheeses that melt easily in your mouth alongside crunchy crackers.
Common Mistakes to Avoid
Making Tuscan white bean soup can be simple, but there are some common pitfalls to watch out for.
- Skipping the sauté step: Sautéing the onions and garlic builds a rich foundation of flavor. Don’t rush this step; take your time to let them brown slightly.
- Not seasoning adequately: Always taste your soup before serving. Adjust salt, pepper, and other spices to ensure balanced flavors.
- Overcooking the kale: Kale should be added towards the end and only simmered until just wilted. Overcooked kale can become mushy and lose its vibrant color.
- Ignoring broth variations: The amount of broth can vary based on personal preference. Start with less and add more as needed for your desired consistency.
- Blending too much soup: When blending, don’t blend all the soup at once. Leaving some chunky beans gives the dish texture and makes it more satisfying.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- It will last for about 4-5 days in the fridge.
Freezing Tuscan White Bean Soup
- Let it cool completely before freezing.
- Use freezer-safe containers or bags; it can last up to 3 months.
Reheating Tuscan White Bean Soup
- Oven: Preheat to 350°F (175°C) and heat in a covered oven-safe dish for about 20-30 minutes.
- Microwave: Heat in short bursts of 1-2 minutes, stirring in between until hot.
- Stovetop: Place in a saucepan over medium heat, stirring occasionally until warmed through.
Frequently Asked Questions
What is Tuscan White Bean Soup?
Tuscan white bean soup is a hearty vegan dish made with cannellini beans, vegetables, and aromatic herbs. It’s nutritious and packed with flavor.
How can I customize my Tuscan White Bean Soup?
You can add different vegetables like zucchini or bell peppers. For extra richness, consider adding nutritional yeast or a splash of coconut milk.
Can I make Tuscan White Bean Soup ahead of time?
Yes! This soup tastes even better when made ahead as the flavors develop. Just store it properly in the fridge or freezer.
Is Tuscan White Bean Soup gluten-free?
Absolutely! This recipe is naturally gluten-free, making it suitable for those with dietary restrictions.
Final Thoughts
This Tuscan white bean soup is not only delicious but also incredibly versatile. You can customize it to fit your taste preferences or dietary needs. Whether enjoyed on its own or paired with crusty bread, this comforting soup is sure to warm your heart. Try it today!
Tuscan White Bean Soup
Tuscan White Bean Soup is a delightful and hearty dish that embodies the essence of comfort food. This vegan and gluten-free soup features a luscious blend of cannellini beans, vibrant kale, and aromatic vegetables simmered in a savory broth. Perfect for chilly evenings or casual gatherings, this one-pot wonder is quick to prepare, making it ideal for meal prep. Rich in flavor and packed with nutrition, this soup is not only delicious but also a nourishing option that satisfies various dietary preferences. Enjoy it with crusty bread or as part of a cozy meal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 6
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Ingredients
- 3 cans cannellini beans (drained and rinsed)
- 1 yellow onion (finely chopped)
- 4 cloves garlic (minced)
- 2 large carrots (peeled and chopped)
- 2 cups chopped kale
- 1/3 cup white wine
- Vegetable or chicken broth
- Olive oil
- Tomato paste
- Seasonings: salt, black pepper, red pepper flakes, Italian seasoning
- Herbs: bay leaves, thyme, oregano
Instructions
- Heat olive oil in a large pot over medium heat; sauté chopped onion until slightly browned.
- Add minced garlic, diced celery, and chopped carrots; cook until softened.
- Pour in white wine; simmer for about 5 minutes until reduced.
- Stir in cannellini beans, broth, tomato paste, salt, pepper, red pepper flakes, bay leaves, thyme, and oregano. Bring to a boil.
- Cover and reduce heat; let it simmer for 15 minutes.
- Remove bay leaves; blend part of the soup until smooth and return to pot.
- Stir in chopped kale; simmer until wilted. Adjust seasonings as desired.
- Serve warm with crusty bread.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 1g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
