Description
This Tuscan White Bean Soup is a hearty and comforting dish featuring creamy cannellini beans, fresh vegetables, and fragrant herbs simmered to perfection. A splash of white wine and a blend of Italian seasonings enrich the flavor, while blending part of the soup creates a velvety texture. The addition of kale adds a nutritious, vibrant touch, making it a perfect meal to warm you up any day.
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 and Aromatics
- 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 and Seasonings
- 2 tablespoons olive oil
- â…“ cup white wine (such as pinot grigio; optional)
- 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
- Saute the 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, developing its sweetness and depth.
- Cook the Vegetables: Stir in the minced garlic, diced celery, and chopped carrots. Continue to sauté for about 10 minutes until the vegetables soften and begin to brown, enhancing the soup’s flavor complexity.
- Deglaze with Wine: Pour in the white wine and cook for around 5 minutes, allowing most of the liquid to evaporate while scraping the browned bits from the bottom of the pot for extra flavor.
- Add Beans and Seasonings: Add the drained cannellini beans, tomato paste, salt, black pepper, red pepper flakes, Italian seasoning, dried thyme, dried oregano, bay leaves, and 2 ½ cups of broth (reserve extra broth for later). Stir well to combine all ingredients.
- Simmer: Bring the mixture to a boil. Once boiling, cover the pot, reduce heat to low, and let it simmer for 15 minutes to allow the flavors to meld beautifully.
- Blend for Creaminess: Discard the bay leaves. Carefully transfer about 2 ½ to 3 cups of the soup to a blender and blend until smooth, creating a creamy base that thickens the soup naturally. Pour the blended mixture back into the pot and stir well.
- Adjust Consistency: If the soup is thicker than desired, add additional broth gradually to reach your preferred consistency.
- Add Kale: Stir in the finely chopped kale. Let the soup simmer a few more minutes until the kale wilts and becomes tender. Taste and adjust seasoning with more salt, pepper, or a squeeze of lemon juice as needed.
- Serve: Enjoy the soup warm, optionally paired with rustic gluten-free bread or on its own for a nourishing meal.
Notes
- For a vegan version, be sure to use vegetable broth and omit any optional garnishes that are not plant-based.
- White wine is optional but adds a lovely depth; substitute with more broth if preferred.
- Adjust red pepper flakes according to your desired spice level or omit for no heat.
- Blending part of the soup adds creaminess without cream, making it lighter and healthier.
- Kale can be substituted with spinach or Swiss chard if desired.
- Leftovers store well refrigerated for up to 4 days and freeze beautifully.
