Description
This Tuscan White Bean Soup is a hearty and comforting dish featuring creamy cannellini beans, sautéed vegetables, and a flavorful blend of Italian herbs. Simmered to perfection and finished with fresh kale, it’s an ideal soup for a cozy meal, perfect served with rustic bread or enjoyed on its own.
Ingredients
Scale
Beans and Broth
- 3 (15-ounce) cans cannellini beans, drained and rinsed
- 2 ½ – 4 cups vegetable or chicken broth, as needed
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
Liquids
- 2 tablespoons olive oil
- â…“ cup white wine (such as pinot grigio; optional)
Seasonings and Herbs
- 1 tablespoon tomato paste
- 1 teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- ¼ teaspoon red pepper flakes (omit for less spice)
- ¼ teaspoon Italian seasoning
- 2 bay leaves
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
Instructions
- Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped onion and sauté until it starts to brown slightly, about 5 minutes.
- 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, enhancing the flavor base of the soup.
- Deglaze with Wine: Pour in the white wine and cook for around 5 minutes until most of the liquid evaporates. Scrape any browned bits from the bottom of the pot to add depth to the soup.
- Add Beans and Seasonings: Add the drained cannellini beans, tomato paste, salt, black pepper, red pepper flakes, Italian seasoning, dried thyme, oregano, bay leaves, and 2 ½ cups of broth. Stir well to combine all ingredients.
- Simmer: Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15 minutes to meld the flavors together.
- Blend Soup: Remove and discard the bay leaves. Transfer about 2 ½ to 3 cups of the soup to a blender and blend until smooth, being careful with hot liquids. Pour the blended mixture back into the pot and stir well to combine.
- Adjust Consistency: If the soup is too thick, add more broth as needed to reach your preferred consistency.
- Add Kale: Stir in the finely chopped kale and let the soup simmer for a few minutes until the kale wilts and becomes tender. Taste and adjust seasoning with additional salt, pepper, or a squeeze of lemon juice if desired.
- Serve: Serve the soup warm, either on its own or paired with rustic gluten-free bread for a satisfying meal.
Notes
- For a vegan version, use vegetable broth instead of chicken broth.
- You can omit the white wine if you prefer or substitute with extra broth and a splash of lemon juice for acidity.
- Adjust red pepper flakes to control the spice level.
- Use a high-powered blender or puree in batches to avoid spills when blending hot soup.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
