Tuscan White Bean Soup

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This Tuscan White Bean Soup is a hearty, wholesome one-pot meal that's packed with creamy cannellini beans, tender vegetables, and fragrant Italian herbs. A portion of the soup is blended to create a rich, velvety texture while keeping plenty of chunky vegetables and beans in every bite. It's an easy, comforting recipe that's perfect for meal prep, weeknight dinners, or cozy fall and winter meals.

Prep Time20

Cook Time30

Total Time50

Course: Dinner, Lunch, Main Course, Soup

Cuisine: Italian-inspired, Mediterranean

Keyword: cannellini bean soup, gluten-free soup, healthy soup, one pot soup, Tuscan White Bean Soup, vegan soup, white bean soup

Cooking Method: One-Pot, Stovetop

Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian

Servings:

Calories: 240kcal

Author: MelanieCooks.com

Ingredients

3 cans cannellini beans 15-ounce, drained and rinsed
1 yellow onion finely chopped
4 garlic cloves minced
2 tbsp olive oil
2 large carrots peeled and chopped
1 celery stalk diced
⅓ cup dry white wine
2 cups kale chopped, stems removed
2½ cups vegetable broth 4 cups or chicken broth
1 tbsp tomato paste
1 tsp salt or to taste
¼ tsp black pepper or to taste
¼ tsp red pepper flakes optional
¼ tsp Italian seasoning
2 bay leaves
1 tsp dried thyme
½ tsp dried oregano

Instructions

Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the chopped onion and cook until it begins to soften. Stir in the garlic, carrots, and celery, then cook for about 10 minutes, stirring occasionally, until the vegetables are tender and lightly browned.
Pour in the white wine and cook for about 5 minutes, allowing most of the liquid to evaporate.
Add the cannellini beans, tomato paste, broth, salt, black pepper, red pepper flakes, Italian seasoning, thyme, oregano, and bay leaves. Stir well to combine.
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 15 minutes.
Remove and discard the bay leaves. Carefully transfer about 2½ to 3 cups of the soup to a blender and blend until smooth.
Pour the blended soup back into the pot and stir well. If needed, add more broth until the soup reaches your desired consistency.
Stir in the chopped kale and cook for 3 to 5 minutes, or until the kale is wilted. Taste and adjust the seasoning with additional salt, pepper, or a squeeze of fresh lemon juice, if desired.
Ladle the soup into bowls and serve warm on its own or with crusty bread for dipping.

Notes

Start with the smaller amount of broth and add more as needed until the soup reaches your preferred consistency.
Blending only part of the soup creates a naturally creamy texture without adding any dairy.

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