This Tuscan White Bean Soup is a cozy, hearty dish that’s perfect for any occasion—from a weeknight dinner to a special gathering. With its rich flavors and healthy ingredients, this vegan and gluten-free soup is both comforting and nutritious. It’s easy to make in just one pot, making cleanup a breeze! Enjoy it with some rustic bread for dipping, and you’ll have a meal that’s satisfying and delicious.
Why You’ll Love This Recipe
- Easy to Prepare: This recipe uses simple steps and one pot, ensuring minimal fuss in the kitchen.
- Nutritious: Packed with protein from cannellini beans and vitamins from kale, this soup supports a healthy lifestyle.
- Flavorful: The combination of garlic, onion, and herbs creates a rich flavor profile that will delight your taste buds.
- Versatile: Customize your soup by adding different vegetables or spices based on your preference.
- Meal Prep Friendly: Make a big batch ahead of time; this soup freezes well for future meals.
Tools and Preparation
Preparing the Tuscan White Bean Soup is straightforward, but having the right tools can make the process even smoother. Here are some essentials you’ll need.
Essential Tools and Equipment
- Large pot or Dutch oven
- Wooden spoon or spatula
- Blender (immersion or standard)
- Measuring cups and spoons
- Chopping board
Importance of Each Tool
- Large pot or Dutch oven: Ideal for simmering soups evenly without burning.
- Blender: Helps achieve that creamy texture by blending part of the soup smoothly.
- Chopping board: Provides a safe surface for chopping vegetables efficiently.
Ingredients
This Tuscan white bean soup is made in one pot, easy to make and perfect for meal prep! It’s vegan, gluten free, full of protein and perfect with some rustic (gluten free!) bread for dipping.
Main Ingredients
- 3 15 ounce cans cannellini beans (drained and rinsed)
- 1 yellow onion (finely chopped)
- 4 cloves garlic (minced)
- 2 tablespoons olive oil
- 2 large carrots (peeled and chopped)
- 1 stalk celery (diced)
- 1/3 cup white wine (I used pinot grigio)
- 2 cups chopped kale (stems removed, finely chopped)
Seasonings
- 2 1/2 – 4 cups vegetable or chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon salt(or to taste)
- 1/4 teaspoon black pepper(or to taste)
- 1/4 teaspoon red pepper flakes(omit if you don’t like spice)
- 1/4 teaspoon Italian seasoning
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
How to Make Tuscan White Bean Soup
Step 1: Sauté the Aromatics
Start by sautéing the finely chopped onion in a large pot or Dutch oven with the olive oil until it begins to brown slightly.
Step 2: Add Vegetables
Once the onion has softened, add in the minced garlic, diced celery, and chopped carrots. Sauté these together for an additional ten minutes until they soften further.
Step 3: Incorporate Wine
Pour in the white wine. Cook until most of the liquid has evaporated—this should take about five minutes.
Step 4: Combine Remaining Ingredients
Add all remaining ingredients except for the kale. Stir well to combine everything evenly. Note that you can start with about 2 1/2 cups of broth.
Step 5: Simmer the Soup
Bring your mixture to a boil. Once boiling, cover it and reduce the heat to low. Allow it to simmer for about fifteen minutes.
Step 6: Blend Part of the Soup
Remove bay leaves before transferring about two-and-a-half to three cups of the soup into a blender. Blend until smooth.
Step 7: Mix Back Together
Return the blended soup back into the pot. Stir well; if it’s too thick for your liking, gradually add more broth until desired consistency is reached.
Step 8: Add Kale
Finally, mix in the chopped kale. Let it simmer for a few minutes until wilted. Taste your soup and adjust flavors as necessary—adding more salt or pepper if needed.
Step 9: Serve
Serve warm as is or alongside hearty bread for dipping. Enjoy your delicious Tuscan white bean soup!
How to Serve Tuscan White Bean Soup
This Tuscan white bean soup is not only delicious but also versatile. You can serve it in various ways to enhance your meal experience. Here are some great serving suggestions that will complement the flavors of this hearty soup.
With Rustic Bread
- Crusty Baguette: A warm, crusty baguette is perfect for dipping into the soup.
- Gluten-Free Bread: Opt for a gluten-free artisan loaf if you’re avoiding gluten.
Topped with Fresh Herbs
- Chopped Parsley: Sprinkle fresh parsley on top for a burst of color and freshness.
- Basil Leaves: Add a few basil leaves for an aromatic touch.
With a Side Salad
- Simple Green Salad: A light salad with mixed greens and lemon vinaigrette balances the richness of the soup.
- Caesar Salad: A classic Caesar salad pairs well, adding crunch and flavor.
Drizzled with Olive Oil
- Extra Virgin Olive Oil: A drizzle of high-quality olive oil elevates the dish and adds richness.
How to Perfect Tuscan White Bean Soup
To make your Tuscan white bean soup truly exceptional, consider these tips that enhance both flavor and texture.
- Use Fresh Ingredients: Fresh vegetables bring out the best flavors, so choose seasonal produce whenever possible.
- Adjust Broth Levels: Start with less broth and add more as needed to reach your preferred consistency.
- Let It Simmer Longer: Allowing the soup to simmer longer helps meld the flavors together beautifully.
- Blend for Creaminess: Blending part of the soup gives it a creamy texture without using dairy.
- Taste and Adjust Seasoning: Always taste before serving; you may want to add more salt, pepper, or a squeeze of lemon juice for brightness.
Best Side Dishes for Tuscan White Bean Soup
Pairing side dishes with your Tuscan white bean soup can elevate your meal. Here are some delightful options that work wonderfully together.
- Garlic Bread: Crispy garlic bread adds flavor and is perfect for dipping.
- Roasted Vegetables: Seasonal roasted veggies provide additional nutrients and color.
- Quinoa Salad: A refreshing quinoa salad with lemon dressing adds texture and complements the soup well.
- Stuffed Peppers: Stuffed peppers filled with rice and cheese make a hearty side that blends flavors nicely.
- Potato Wedges: Crispy potato wedges offer a satisfying crunch alongside the creamy soup.
- Cheese Platter: A selection of cheeses can be served as an appetizer before enjoying the soup.
Common Mistakes to Avoid
When making Tuscan white bean soup, it’s easy to overlook some key steps. Here are common mistakes and how to avoid them.
- Skipping the Sauté: Not sautéing the onions and garlic can lead to a less flavorful soup. Make sure to cook them until they are slightly browned for maximum taste.
- Not Rinsing Beans: Using canned beans without rinsing can result in excess sodium and undesired flavors. Always drain and rinse your beans before adding them to the pot.
- Ignoring Broth Amount: Adding too much or too little broth can affect the soup’s consistency. Start with 2 1/2 cups and adjust based on your preference for thickness.
- Overcooking Kale: Cooking kale for too long can make it mushy and lose nutrition. Add it towards the end of cooking to keep it vibrant and slightly crisp.
- Neglecting Seasoning Adjustments: Failing to taste and adjust seasoning can leave your soup bland. Always sample and add salt, pepper, or lemon juice as needed before serving.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- The soup lasts up to 4 days in the refrigerator.
Freezing Tuscan White Bean Soup
- Use freezer-safe containers or bags for storage.
- It can be frozen for up to 3 months.
Reheating Tuscan White Bean Soup
- Oven: Preheat to 350°F (175°C), place soup in an oven-safe dish, cover, and heat for about 20 minutes or until warm.
- Microwave: Place soup in a microwave-safe bowl, cover loosely, and heat on high for 2-3 minutes, stirring halfway through.
- Stovetop: Heat over medium-low heat in a pot, stirring occasionally until warmed through.
Frequently Asked Questions
Here are some common questions about making Tuscan white bean soup.
Can I use other beans instead of cannellini?
Yes! You can substitute other white beans like navy beans or great northern beans.
How can I make this Tuscan White Bean Soup heartier?
Add more vegetables like potatoes or zucchini, or include grains like quinoa or farro for added texture.
Is Tuscan White Bean Soup gluten-free?
Absolutely! This recipe is naturally gluten-free as long as you use gluten-free broth.
What should I serve with Tuscan White Bean Soup?
It pairs beautifully with rustic bread or a fresh salad for a complete meal.
Final Thoughts
This Tuscan white bean soup is not only comforting but also versatile. You can customize it by adding different vegetables or spices based on your taste. Perfect for meal prep or enjoying on a chilly day, give this hearty recipe a try!
Tuscan White Bean Soup
Tuscan White Bean Soup is a warm, hearty dish that brings the comforting flavors of Italy right to your kitchen. This one-pot vegan and gluten-free soup is packed with nutritious ingredients like cannellini beans and kale, making it both satisfying and healthy. Perfect for any occasion—whether it’s a weeknight dinner or a cozy gathering—this soup pairs beautifully with rustic bread for dipping. With its rich blend of garlic, onion, and herbs, each bowl promises to delight your taste buds while providing essential nutrients. Easy to prepare and ideal for meal prepping, this Tuscan White Bean Soup will become a staple in your home.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Approximately 6 servings
- Category: Soup
- Method: Cooking
- Cuisine: Italian
Ingredients
- 3 cans (15 oz each) cannellini beans (drained and rinsed)
- 1 yellow onion (finely chopped)
- 4 cloves garlic (minced)
- 2 tablespoons olive oil
- 2 large carrots (peeled and chopped)
- 1 stalk celery (diced)
- 1/3 cup white wine (e.g., pinot grigio)
- 2 cups chopped kale (stems removed)
Instructions
- Sauté the onion in olive oil in a large pot until slightly browned.
- Add garlic, celery, and carrots; cook for another 10 minutes until softened.
- Stir in white wine and let it evaporate for about 5 minutes.
- Add the remaining ingredients except kale; stir well.
- Bring to a boil, cover, reduce heat, and simmer for 15 minutes.
- Blend a portion of the soup until smooth; return to pot.
- Stir in chopped kale and simmer for a few minutes until wilted.
- Serve warm with crusty bread.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 230
- Sugar: 2g
- Sodium: 620mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
