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Tuscan White Bean Soup

Featured in Warm Soups & Rich Stews.

This creamy Tuscan one-pot meal brings together white beans, veggies, and fresh herbs for a cozy and quick protein-packed dish. Perfect with some crusty bread.
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Updated on Sun, 13 Apr 2025 10:58:46 GMT
A comforting bowl of white bean dish garnished with fresh herbs and served with crusty bread. Pin it
A comforting bowl of white bean dish garnished with fresh herbs and served with crusty bread. | cookbybook.com

I whipped up this Tuscan White Bean Soup one chilly weekend when I needed something hearty and soothing. It's now my favorite dish when I want our house filled with cozy vibes. The smooth cannellini beans, soft veggies, and aromatic herbs blend into something truly wonderful in just one pot. And guess what? It's totally vegan and gluten-free, so anyone can grab a bowl.

What Makes This Soup Special

This soup pretty much cooks itself while sending amazing smells through the whole house. It's my go-to for crazy busy weeks because it stays good in the fridge for days. My friends are always shocked by how rich and creamy it turns out without any dairy. They can't believe there's no cream when they taste it.

Your Ingredient List

  • Garlic & Onion: They kick off all the wonderful flavors.
  • Celery & Carrots: Cut them tiny for just the right texture.
  • Cannellini Beans: These white beans are soft little clouds of yumminess.
  • A Bit of Wine: Even a small amount transforms the taste.
  • Tuscan Herbs: Oregano, thyme and Italian mix take you straight to Italy.
  • Tasty Broth: Chicken or veggie, whatever you prefer.
  • Leafy Kale: Brings nice green color and lots of nutrients.

Creating Your Bowl Of Comfort

First Things First
Heat some olive oil in your largest pot and cook those onions till they're soft and golden. Toss in garlic, celery and carrots to create that amazing smell.
Add Some Flavor
Pour in white wine to grab all those tasty bits stuck to the bottom of your pot. That's where the good stuff hides.
Mix It All Together
Now throw in the beans, herbs and broth. Let everything bubble away and get friendly.
Make It Smooth
Here's the trick - scoop out some soup, blend it up, then stir it back in. Watch how it turns super creamy right away.
Finish With Freshness
Drop in the kale at the very end with a squeeze of lemon juice for brightness.
A bowl full of rich white bean soup showing greens and carrot pieces, topped with fresh parsley sprigs. Pin it
A bowl full of rich white bean soup showing greens and carrot pieces, topped with fresh parsley sprigs. | cookbybook.com

Tasty Sidekicks

Nothing beats dipping crusty bread into this soup and watching it soak up all that tasty liquid. Sometimes I pour it over fluffy jasmine rice for extra comfort. Add a splash of good olive oil on top or some red pepper flakes if you want a kick of heat.

Storing Your Soup

The flavors in this soup actually get stronger after sitting in the fridge for a day or two. I usually cook a giant pot and freeze some portions for later. It's like storing a warm hug for your future self. Just let it thaw overnight and warm it up slowly. It'll taste fresh-made.

Bean Options

I mostly use cannellini beans because they're so creamy, but I switch it up sometimes. Butter beans make the soup super smooth, navy beans work great too, and Great Northern beans are really nice. Each type brings something different to your bowl.

Clever Cooking Tricks

Try cooking your herbs in the pot before adding any liquid. It really wakes up their flavor. A tiny bit of chili flakes adds nice warmth without being too spicy. And my best trick? Throw in a Parmesan rind while cooking. It's an old Italian grandma move that works wonders.

Customize Your Creation

Sometimes I throw in chunks of potato or zucchini, whatever looks good at the store. When non-vegans come over, I might add some chicken or sausage bits. A sprinkle of nutritional yeast gives a cheesy flavor while keeping it plant-based. You can really change it up however you want.

Easy Meal Prep

Making soup on Sundays has turned into my favorite routine. This recipe doesn't need much babysitting, it practically does the work by itself. Having containers ready in the fridge means good food all week when you're too busy to cook. Just heat and eat.

Why Kale Works

Kale stays firm in this soup, never going soft or mushy. Every bit soaks up the flavors while adding its own taste. If you don't like kale, no worries - spinach or chard work just as well in this recipe.

Serving Suggestions

For fancy nights, I top each bowl with some freshly grated Parmesan or homemade crunchy croutons. When friends come over, I put out a big pot next to some Italian antipasti. It's simple but impressive comfort food that makes everyone feel right at home.

White bean soup garnished with fresh herbs and colorful vegetables served next to a crusty bread slice. Pin it
White bean soup garnished with fresh herbs and colorful vegetables served next to a crusty bread slice. | cookbybook.com

Frequently Asked Questions

→ Can I skip the wine in this dish?
Definitely, just leave it out. It adds flavor but isn’t necessary for tasty results.
→ How can I adjust how thin or thick this turns out?
If you like it thicker, start with less broth, about 2½ cups, and add more until you get the texture you want. It’s easier to thin it than thicken it.
→ What greens can I swap for kale?
You can try spinach, escarole, or Swiss chard. Just keep in mind, tender greens cook faster, so adjust the timing.
→ How long can I keep leftovers?
Store it in the fridge for up to 4-5 days. It works great for meal prep, and the flavors get better overnight.
→ Can I use dried beans instead of canned?
Sure, but make sure to cook the dried ones first. You’ll need about 4½ cups of cooked beans to swap for the canned ones.

Tuscan White Beans

A rich and filling dish with white beans, kale, and fresh veggies in a tasty broth. Ready quickly and an ideal meal-prep option.

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

Category: Soups & Stews

Difficulty: Easy

Cuisine: Italian

Yield: 6 Servings (6 bowls)

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

Ingredients

01 3 cans (15 oz each) of white cannellini beans, washed and drained.
02 1 finely diced yellow onion.
03 4 minced garlic cloves.
04 2 tbsp of olive oil.
05 2 big carrots, chopped after peeling.
06 1 celery stalk, chopped into small pieces.
07 ⅓ cup of dry white wine, like Pinot Grigio.
08 2 cups of kale, stems removed and leaves chopped.
09 2½ to 4 cups of veggie broth.
10 1 tbsp of tomato paste.
11 1 tsp of salt.
12 ¼ tsp of ground black pepper.
13 ¼ tsp of red chili flakes.
14 ¼ tsp of seasoning blend (Italian-style).
15 2 bay leaves.
16 1 tsp of thyme, dried.
17 ½ tsp of dried oregano.

Instructions

Step 01

Warm up some oil in a big pot and cook the onion until it gets a soft golden color.

Step 02

Throw in carrots, garlic, and celery. Let them cook together for about 10 minutes till they soften and get a little golden.

Step 03

Pour in the white wine and let it simmer until it’s mostly cooked off. This should take about 5 to 7 minutes.

Step 04

Add all the other ingredients except the kale. Cover the pot, bring it to a boil, then let it gently simmer for 15 minutes.

Step 05

Take out the bay leaves. Blend around 2½ to 3 cups of soup until smooth and pour it back in the pot.

Step 06

Stir in the kale and let it cook until wilted. Taste and add more salt, pepper, or some lemon juice if you want.

Notes

  1. Use less broth at first and add more if you want it thinner.
  2. Skip the wine if you'd rather not use it; it’s just for extra flavor.

Tools You'll Need

  • A big pot or heavy dutch oven.
  • Blender or immersion 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