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Tuscan White Bean Soup

This one-pot Tuscan soup combines creamy white beans with fresh vegetables and herbs in a rich broth. It's quick to make, packed with protein, and perfect for dunking crusty bread.

Featured in Evening meals for every day.

A woman in an apron is preparing a meal in a sunny kitchen filled with fresh vegetables and herbs.
Updated on Fri, 03 Jan 2025 01:27:32 GMT
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A bowl of hearty white bean soup garnished with herbs, accompanied by a piece of crusty bread. Save it
A bowl of hearty white bean soup garnished with herbs, accompanied by a piece of crusty bread. | myhomemaderecipe.com

My Tuscan White Bean Soup came to life during a cozy weekend when I was craving something both nourishing and comforting. Now it's become my go-to recipe when I want to fill our home with warmth. Those creamy cannellini beans tender vegetables and fragrant herbs come together to create pure magic in a pot. Best of all it's naturally vegan and gluten-free so everyone can enjoy a bowl.

Why This Soup Brings Joy

I love how this soup practically makes itself while filling the kitchen with the most incredible aromas. It's my secret weapon for busy weeks ahead since it keeps beautifully in the fridge. The way those beans create such a luxurious texture without any cream always amazes my guests they can't believe it's plant-based.

Everything You Need

  • Onion & Garlic: Fresh and aromatic they start our flavor journey.
  • Carrots & Celery: Diced small for the perfect bite.
  • White Beans: Cannellini beans are like little pillows of comfort.
  • White Wine: Just a splash works magic with the flavors.
  • Fresh Herbs: Italian seasoning thyme and oregano transport us to Tuscany.
  • Good Broth: Vegetable or chicken whatever you love.
  • Fresh Kale: Adds such beautiful color and goodness.

Let's Make Some Magic

Starting Our Base
Get your biggest pot warm with olive oil then let those onions turn golden and sweet. The garlic carrots and celery join in creating the most amazing aroma.
Wine Time
A splash of white wine releases all those beautiful flavors stuck to the bottom of the pot pure gold.
Building Our Soup
In go our beans broth and herbs. Let everything simmer together getting friendly and fragrant.
The Creamy Secret
Here's where the magic happens blend just a portion until smooth then stir it back in. Watch how creamy everything becomes.
Final Fresh Touch
Tender kale wilts right in at the end with a bright squeeze of lemon perfect.
A close-up of a bowl of creamy white bean soup with greens and orange chunks, garnished with fresh parsley. Save it
A close-up of a bowl of creamy white bean soup with greens and orange chunks, garnished with fresh parsley. | myhomemaderecipe.com

Perfect Partners

We love dunking crusty bread into this soup the way it soaks up all that beautiful broth is heaven. Sometimes I ladle it over fluffy jasmine rice for extra comfort. A drizzle of your best olive oil on top and maybe some red pepper flakes if you're feeling spicy makes each bowl special.

Saving Some For Later

This soup actually gets better after a day or two in the fridge when all those flavors have time to mingle. I often make a big batch and freeze portions it's like having a warm hug waiting in your freezer. Just thaw overnight and warm it gently you'd never know it wasn't made fresh.

Choosing Your Beans

While cannellini beans are my favorite their creamy texture is just perfect sometimes I play around with other white beans. Butter beans make it extra velvety navy beans work beautifully and Great Northern beans are lovely too. Each brings its own special something to the pot.

My Kitchen Secrets

I love toasting those herbs right in the pot before adding the broth it wakes up all their flavors. A pinch of chili flakes adds such nice warmth. And my favorite trick? Tossing in a Parmesan rind while it simmers pure Italian grandmother magic.

Making It Your Own

Some days I toss in diced potatoes or zucchini whatever looks fresh at the market. When friends come over who aren't plant-based I might add some chicken or sausage. A sprinkle of nutritional yeast gives it that cheesy flavor while keeping it vegan the possibilities are endless.

Perfect For Planning Ahead

Sunday soup-making has become my favorite ritual. This recipe is so forgiving it practically makes itself. Having containers ready in the fridge means nourishing meals all week long just heat and eat when life gets busy.

All About That Kale

The way kale keeps its texture in this soup is wonderful never mushy always perfectly tender. Each leaf soaks up all those beautiful flavors while adding its own earthy notes. If you're not team kale spinach or chard step in beautifully.

Bringing It All Together

When I'm feeling fancy I'll shower each bowl with freshly grated Parmesan or homemade croutons. For dinner parties I love setting out a big pot alongside an antipasti spread. It's casual elegant comfort food at its finest the kind that makes everyone feel at home.

A bowl of white bean soup garnished with chopped parsley and mixed vegetables, alongside a slice of bread. Save it
A bowl of white bean soup garnished with chopped parsley and mixed vegetables, alongside a slice of bread. | myhomemaderecipe.com

Frequently Asked Questions

→ Can I make this soup without wine?
Yes, you can skip the wine completely. While it adds depth of flavor, the soup will still be delicious without it.
→ How do I adjust the thickness of the soup?
Start with less broth (2½ cups) for a thicker stew-like consistency. Add more broth gradually to reach your desired thickness. It's easier to thin out than thicken up.
→ Can I use different greens instead of kale?
Yes, spinach, Swiss chard, or escarole work well as substitutes. Just adjust cooking time as more tender greens will wilt faster than kale.
→ How long does this soup keep?
The soup keeps well in the fridge for 4-5 days. It's perfect for meal prep and the flavors often improve the next day.
→ Can I use dried beans instead of canned?
Yes, but cook the dried beans separately first. You'll need about 4½ cups of cooked beans to replace the three cans.

White Bean Soup

A hearty Italian-inspired soup combining white beans, kale, and vegetables in a flavorful broth. Ready in 30 minutes and perfect for meal prep.

Prep Time
15 Minutes
Cook Time
30 Minutes
Total Time
45 Minutes
By: Zaho

Category: Dinners

Difficulty: Easy

Cuisine: Italian

Yield: 6 Servings (6 bowls)

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

Ingredients

01 3 cans (15 oz each) cannellini beans, drained and rinsed.
02 1 yellow onion, finely chopped.
03 4 cloves garlic, minced.
04 2 tablespoons olive oil.
05 2 large carrots, peeled and chopped.
06 1 celery stalk, diced.
07 ⅓ cup white wine (pinot grigio).
08 2 cups kale, stems removed and chopped.
09 2½-4 cups vegetable broth.
10 1 tablespoon tomato paste.
11 1 teaspoon salt.
12 ¼ teaspoon black pepper.
13 ¼ teaspoon red pepper flakes.
14 ¼ teaspoon Italian seasoning.
15 2 bay leaves.
16 1 teaspoon dried thyme.
17 ½ teaspoon dried oregano.

Instructions

Step 01

Heat oil in large pot. Sauté chopped onion until lightly browned.

Step 02

Add garlic, celery and carrots. Cook 10 minutes until softened and slightly browned for extra flavor.

Step 03

Pour in wine and cook until mostly evaporated, about 5-7 minutes.

Step 04

Add all remaining ingredients except kale. Bring to boil, then cover and simmer on low for 15 minutes.

Step 05

Remove bay leaves. Blend 2½-3 cups of soup until smooth, then return to pot.

Step 06

Add kale and simmer until wilted. Adjust seasoning with salt, pepper and optional lemon juice.

Notes

  1. Start with less broth and add more to reach desired thickness.
  2. Wine adds flavor but can be omitted if preferred.

Tools You'll Need

  • Large pot or dutch oven.
  • Blender.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 221
  • Total Fat: 5 g
  • Total Carbohydrate: 25 g
  • Protein: 15 g