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Easy Tuscan White Bean Soup
Hilary

Easy Tuscan White Bean Soup

A comforting and creamy vegetarian soup packed with cannellini beans, kale, and aromatic vegetables, perfect for a cozy meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: Italian
Calories: 250
Ingredients Method Notes

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 vegetable broth (for deglazing)
  • 2 cups chopped kale, stems removed
  • 2 1/2 – 4 cups vegetable broth
  • 1 tablespoon tomato paste
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon Italian seasoning
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the finely chopped onion to the pot.
  3. Sauté the onion until it becomes translucent, about 5-7 minutes.
  4. Add the minced garlic, diced celery, and chopped carrots to the pot.
  5. Sauté these vegetables for another 5-7 minutes, allowing them to brown slightly.
  6. Pour in 1/3 cup of vegetable broth to deglaze the pot.
  7. Scrape up any browned bits from the bottom of the pot with a wooden spoon.
  8. Let the liquid simmer for about 5 minutes until most of it has evaporated.
  9. Stir in the drained and rinsed cannellini beans.
  10. Add the tomato paste to the pot.
  11. Stir in the salt, black pepper, red pepper flakes, Italian seasoning, bay leaves, dried thyme, and dried oregano.
  12. Pour in 2 1/2 cups of vegetable broth.
  13. Bring the mixture to a gentle boil.
  14. Cover the pot and reduce the heat to low.
  15. Allow the soup to simmer for 15 minutes.
  16. Discard the bay leaves from the soup.
  17. Carefully remove about 2 1/2 to 3 cups of the soup mixture and transfer to a blender.
  18. Blend the removed soup mixture until completely smooth.
  19. Return the blended mixture to the pot with the remaining soup.
  20. Stir to combine the blended and unblended soup.
  21. Add more vegetable broth, 1/2 cup at a time, if you prefer a thinner consistency.
  22. Stir in the chopped kale.
  23. Cook for a few minutes until the kale has wilted.
  24. Taste the soup and adjust with additional salt, pepper, or a squeeze of lemon juice if desired.
  25. Serve warm.

Notes

Always rinse canned beans thoroughly to remove excess sodium and starches.
Take time to sauté vegetables until golden brown for deeper flavor.
Adding a squeeze of fresh lemon juice at the end brightens the dish.
For extra umami, drop a parmesan rind in while simmering and remove before blending.