Description
This hearty Tuscan White Bean Soup is a comforting and flavorful blend of cannellini beans, fresh vegetables, aromatic herbs, and kale. Simmered to meld rich flavors and finished with a smooth blend for a creamy yet rustic texture, this soup is perfect as a wholesome weeknight meal or a cozy lunch. It’s naturally gluten-free, easy to prepare, and wonderfully nourishing.
Ingredients
Scale
Beans & Broth
- 3 (15-ounce) cans cannellini beans, drained and rinsed
- 2 ½ – 4 cups vegetable or chicken broth, as needed
Vegetables & 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 & 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
- Sauté Aromatics: Heat the 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, developing a rich flavor base.
- Add Vegetables: Stir in the minced garlic, diced celery, and chopped carrots. Continue sautéing for about 10 minutes, allowing the vegetables to soften and brown for enhanced depth in 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 to incorporate their flavor into the soup.
- Combine Main Ingredients: 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. Stir well to combine all ingredients thoroughly.
- Simmer the Soup: Bring the mixture to a boil. Then cover the pot, reduce the heat to low, and let it simmer for 15 minutes to allow the flavors to meld beautifully.
- Blend Partially: Remove and discard the bay leaves. Carefully transfer about 2 ½ to 3 cups of the soup to a blender and blend until smooth, handling hot liquids cautiously. Pour the blended soup back into the pot and stir well to achieve a creamy texture while retaining some chunkiness.
- Adjust Consistency: If the soup is too thick, add additional broth as needed to reach your desired consistency.
- Add Kale and Final Simmer: Stir in the finely chopped kale and let the soup simmer for a few more 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: Enjoy the Tuscan White Bean Soup warm, paired with rustic gluten-free bread or on its own for a nourishing meal.
Notes
- White wine is optional; you can substitute with extra broth if preferred.
- Adjust red pepper flakes to control the spiciness, or omit entirely for a milder soup.
- When blending hot liquids, always blend in batches and vent the blender lid to prevent steam buildup and splashing.
- Kale can be substituted with other hearty greens like spinach or Swiss chard as desired.
- This soup stores well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months.
