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
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 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
