Tuscan White Bean Soup Recipe
If you’re craving a hearty, comforting bowl of goodness that tastes like a warm embrace from the Italian countryside, this Tuscan White Bean Soup Recipe is an absolute must-try. Bursting with tender cannellini beans, vibrant kale, and a medley of aromatic vegetables simmered to perfection, this soup offers layers of flavor and a creamy texture that will make you want seconds — and maybe thirds. Simple ingredients come together effortlessly to create a dish that’s as nourishing as it is delicious, perfect for sharing with loved ones or cozying up on a chilly day.
Ingredients You’ll Need
The magic of this Tuscan White Bean Soup Recipe lies in its beautifully straightforward ingredients. Each one plays a crucial role: from the creamy cannellini beans providing protein and body, to the fresh vegetables adding color and sweetness, and the aromatic herbs infusing every spoonful with that classic Italian charm.
- Cannellini beans: Creamy white beans that form the heart of the soup and give it richness.
- Yellow onion: Adds sweetness and depth when sautéed gently.
- Garlic: Provides a fragrant, savory punch that elevates the overall taste.
- Olive oil: Essential for sautéing and adding a luscious mouthfeel with its fruity notes.
- Carrots: Bring natural sweetness and a lovely orange hue to the soup.
- Celery: Adds crunch and a mild, herbal earthiness.
- White wine (optional): A splash brightens and deglazes the pan, lifting flavors with subtle acidity.
- Vegetable or chicken broth: The simmering liquid that turns everything into a soulful soup.
- Tomato paste: Intensifies the color and adds a hint of umami richness.
- Salt and pepper: Basic seasonings to balance and enhance flavors.
- Red pepper flakes: A little heat to awaken the palate.
- Italian seasoning: Classic herb blend that brings a taste of Tuscany.
- Bay leaves: Infuse the broth with a subtle aromatic complexity.
- Dried thyme and oregano: Earthy herbs that deepen the flavor profile.
- Kale: Adds a pop of vibrant green, chewy texture, and a nutritional boost.
How to Make Tuscan White Bean Soup Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped yellow onion and cook until it begins to brown slightly, releasing a sweet, caramelized aroma that sets the foundation for your soup’s flavor.
Step 2: Cook the Vegetables
Next, stir in the minced garlic, diced celery, and chopped carrots. Continue sautéing for about ten minutes. This slow softening and slight browning of the veggies develop a rich and complex base, giving your soup that signature depth.
Step 3: Deglaze with Wine
Pour in the white wine, letting it bubble away for around five minutes while you scrape up any browned bits stuck to the bottom of the pot. This simple step captures lots of flavor and ensures nothing is wasted.
Step 4: Add Beans and Seasonings
Add the drained cannellini beans, tomato paste, salt, pepper, red pepper flakes, Italian seasoning, thyme, oregano, bay leaves, and 2 ½ cups of broth. Stir all these together until everything is well combined, promising a harmony of flavors in every bite.
Step 5: Simmer
Bring the soup to a boil, then cover the pot, reduce the heat to low, and let it simmer gently for 15 minutes. This mellow cooking allows the seasonings to meld beautifully with the beans and vegetables.
Step 6: Blend for Creaminess
After removing the bay leaves, transfer about 2 ½ to 3 cups of the soup to a blender. Carefully blend until smooth, then pour the creamy mixture back into the pot. This technique gives your Tuscan White Bean Soup Recipe that irresistible velvety texture.
Step 7: Adjust Consistency
If the soup feels too thick, simply add more broth a little at a time until it reaches your preferred consistency. This flexibility is perfect for tailoring the soup to your personal taste, whether you like it hearty or more broth-based.
Step 8: Add Kale
Stir in the finely chopped kale, allowing it to wilt and soften over a few minutes of simmering. The kale not only brightens the dish with color but also adds a fresh, slightly earthy bite that balances the creamy beans.
Step 9: Serve
Give the soup a final taste and adjust the seasoning if needed—maybe a pinch more salt, pepper, or even a little squeeze of lemon juice for brightness. Then serve it up warm, and prepare to fall in love.
How to Serve Tuscan White Bean Soup Recipe
Garnishes
A drizzle of extra virgin olive oil or a sprinkle of freshly grated Parmesan adds a luxurious finish. For a pop of freshness, scatter some chopped parsley or basil right before serving. Crunchy croutons or toasted pine nuts are also delightful for added texture.
Side Dishes
This soup is a showstopper on its own, but pairing it with rustic bread—like a crusty Italian loaf or gluten-free bread—makes the meal even more satisfying. A simple salad of mixed greens with a light vinaigrette can add balance and vibrancy to your bowl.
Creative Ways to Present
Try serving the soup in a hollowed-out sourdough bread bowl for a cozy, restaurant-worthy touch. Alternatively, layering it over cooked grains like farro or quinoa turns it into a heartier stew variation. Don’t hesitate to experiment with toppings like a dollop of pesto or a squeeze of fresh lemon to brighten flavors.
Make Ahead and Storage
Storing Leftovers
After cooling the soup to room temperature, transfer it to an airtight container and refrigerate. It will keep beautifully for up to 3-4 days, making it an excellent choice for meal prep or quick lunches throughout the week.
Freezing
Tuscan White Bean Soup Recipe freezes wonderfully. Pour it into freezer-safe containers or bags, leaving room for expansion. It can be frozen for up to 3 months—perfect for occasions when you want a hearty meal ready at a moment’s notice.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally to prevent sticking. Add a splash of broth or water if the soup has thickened during storage. Alternatively, a quick zap in the microwave works in a pinch—just cover it to trap moisture and stir halfway through.
FAQs
Can I use dried beans instead of canned?
Absolutely! If you prefer using dried beans, soak them overnight and cook them thoroughly before adding to the soup. Keep in mind this will add preparation time but can result in even more flavorful, tender beans.
Is it possible to make this soup vegan?
Yes! Simply use vegetable broth instead of chicken broth and skip any cheese or dairy-based garnishes. The soup’s natural earthiness and richness from the beans and vegetables shine through perfectly.
Can I substitute kale with other greens?
Definitely. Swiss chard, spinach, or even collard greens work beautifully. Just add them towards the end of cooking and adjust the cooking time depending on the tenderness of the green.
How spicy is this soup?
The red pepper flakes add a gentle heat, but you can easily omit or reduce them to suit your palate. The soup is more warming than spicy, making it accessible to most taste buds.
Can I prepare this soup in a slow cooker?
Yes, you can sauté the aromatics and veggies first, then transfer everything to a slow cooker with the beans, broth, and seasonings. Cook on low for 6–8 hours or high for 3–4 hours. Add kale in the last 15 minutes to keep it vibrant and tender.
Final Thoughts
This Tuscan White Bean Soup Recipe is a true celebration of simple ingredients coming together to create a soul-nourishing meal full of warmth and flavor. Whether you’re looking for a cozy weeknight dinner or a dish to impress friends, this soup never disappoints. So grab your favorite pot, gather those fresh ingredients, and treat yourself to a bowl of Italian-inspired comfort that feels like a hug from the heart of Tuscany.
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Tuscan White Bean Soup Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Tuscan White Bean Soup is a comforting and flavorful dish featuring creamy cannellini beans, sautéed vegetables, aromatic herbs, and tender kale. Perfect for a cozy meal, it balances hearty ingredients with a smooth texture achieved by blending part of the soup. Enhanced with a splash of white wine and seasoned to perfection, this recipe brings a taste of Tuscan simplicity to your kitchen in about 50 minutes.
Ingredients
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 and Oils
- 2 tablespoons olive oil
- ⅓ cup white wine (such as pinot grigio; optional)
Seasonings
- 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 a rich flavor base for the soup.
- Cook the 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 depth of flavor in the soup.
- Deglaze with Wine: Pour in the white wine and cook for around 5 minutes until most of the liquid evaporates, scraping any browned bits from the bottom of the pot to add extra flavor complexity.
- Add Beans and Seasonings: Add the drained cannellini beans, tomato paste, salt, pepper, red pepper flakes, Italian seasoning, thyme, oregano, bay leaves, and 2 ½ cups of broth. Stir well to combine all ingredients evenly.
- Simmer: Bring the mixture to a boil. Once boiling, cover the pot, reduce the heat to low, and let it simmer for 15 minutes, allowing 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. 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 desired consistency, stirring to incorporate the extra liquid.
- Add Kale: Stir in the finely chopped kale and let it simmer for a few minutes, until the kale wilts and becomes tender. Taste and adjust seasoning as desired, adding more salt, pepper, or a squeeze of lemon juice to brighten the flavors.
- Serve: Enjoy your Tuscan White Bean Soup warm, ideally paired with rustic (gluten-free) bread or on its own as a satisfying and nutritious meal.
Notes
- To reduce spice, omit the red pepper flakes or adjust to taste.
- You can use either vegetable or chicken broth depending on your preference or dietary needs.
- Be cautious when blending hot soup to avoid splattering; blend in batches if necessary and vent the blender lid.
- For a vegan version, ensure broth is vegetable-based and omit any optional non-vegan additions.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tuscan, Italian
