Description
This hearty Tuscan White Bean Soup is a one-pot vegan and gluten-free recipe packed with cannellini beans, veggies, and Italian herbs. Creamy, satisfying, and full of plant-based protein, it’s perfect for meal prep and makes a filling lunch or weeknight meal. Serve with rustic gluten-free bread for the ultimate comforting dish.
Ingredients
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
- ⅓ cup white wine (such as Pinot Grigio)
- 2 cups chopped kale, stems removed, finely chopped
- 2 ½ – 4 cups vegetable broth (or chicken broth if not vegan)
- 1 tablespoon tomato paste
Seasonings
- 1 teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- ¼ teaspoon red pepper flakes (omit if sensitive to spice)
- ¼ teaspoon Italian seasoning
- 2 bay leaves
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
Instructions
- Saute Onion: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until it starts to brown slightly, about 5 minutes.
- Add Aromatics & Veggies: Stir in the garlic, celery, and carrots. Continue cooking for about 10 minutes, letting the vegetables soften and develop a bit of color for maximum flavor.
- Deglaze with Wine: Pour in the white wine and let it simmer, stirring occasionally, until most of the liquid has evaporated, about 5 minutes.
- Add Broth & Beans: Stir in the cannellini beans, tomato paste, seasonings (salt, pepper, red pepper flakes, Italian seasoning, bay leaves, thyme, oregano), and 2 1/2 cups of broth. Mix well.
- Simmer: Increase heat to bring the soup to a boil, then cover and reduce to low heat. Let the soup simmer gently for 15 minutes.
- Blend for Creaminess: Remove and discard the bay leaves. Carefully transfer about 2 1/2 to 3 cups of soup to a blender and blend until smooth (or use an immersion blender right in the pot). Pour the blended soup back into the pot and stir to combine.
- Adjust Consistency: If the soup is too thick, add more broth a little at a time until it reaches your preferred consistency.
- Add Kale: Stir in the chopped kale and simmer for a few more minutes until the kale is wilted and tender.
- Final Seasoning: Taste the soup and adjust salt, pepper, or add a squeeze of lemon juice as desired.
- Serve: Ladle the soup into bowls and serve warm, ideally with hearty bread for dipping.
Notes
- Start with 2 1/2 cups broth and add more as needed for desired thickness.
- Use gluten-free bread to keep the meal gluten-free.
- If using chicken broth, the soup will no longer be vegan.
- For extra creaminess, blend a bigger portion of the soup.
- The soup stores well in the fridge for up to 4 days and freezes wonderfully for months.
- Omit red pepper flakes if you prefer a milder soup.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 260
- Sugar: 4g
- Sodium: 850mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg
