Description
This Tuscan White Bean Soup combines creamy cannellini beans, tender carrots, celery, fresh kale, garlic, and Italian herbs in a rich, golden vegetable broth. Ready in just 43 minutes, this hearty one-pot soup makes a comforting, naturally vegan and dairy-free lunch or dinner.
Ingredients
- 2 tablespoons extra-virgin olive oil”,
- “1 medium yellow onion, chopped”,
- “2 large carrots, sliced”,
- “2 celery ribs, diced”,
- “4 garlic cloves, minced”,
- “1 tablespoon tomato paste”,
- “2 teaspoons Italian seasoning”,
- “1 teaspoon kosher salt, or to taste”,
- “1/2 teaspoon freshly ground black pepper”,
- “1/4 teaspoon red pepper flakes, optional”,
- “3 cans (15 ounces each) cannellini beans, drained and rinsed”,
- “4 cups vegetable broth”,
- “2 bay leaves”,
- “2 cups fresh Tuscan kale, stems removed and leaves roughly chopped”,
- “1 tablespoon fresh lemon juice”,
- “Fresh parsley, chopped, for garnish
Instructions
- Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the chopped onion, carrots, and celery. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables begin to soften.”,
- “Add the minced garlic, tomato paste, Italian seasoning, kosher salt, black pepper, and red pepper flakes. Stir continuously for approximately 30 seconds until the garlic and herbs become fragrant.”,
- “Add the drained and rinsed cannellini beans, vegetable broth, and bay leaves. Stir gently, bring the soup to a boil, then reduce the heat. Cover and simmer for 15 minutes until the vegetables become tender and the flavors combine.”,
- “Remove and discard the bay leaves. Use an immersion blender to blend a small portion of the soup directly in the pot until the broth becomes creamy. Leave plenty of whole beans and vegetables for texture. Alternatively, carefully blend 1 to 2 cups of soup in a countertop blender and return it to the pot.”,
- “Stir in the chopped Tuscan kale and fresh lemon juice. Cook for another 2 to 3 minutes, or until the kale wilts and becomes tender. Taste the soup and adjust the salt, pepper, or lemon juice as needed.”,
- “Ladle the hot Tuscan White Bean Soup into serving bowls. Garnish with freshly chopped parsley and additional red pepper flakes if desired. Serve immediately with crusty bread, garlic bread, or a fresh green salad.
Notes
Bean substitutions: Replace cannellini beans with Great Northern beans or navy beans if needed.
For a creamier soup: Blend an additional cup of beans and broth. For a thinner consistency, stir in extra vegetable broth.
Kale substitution: Use fresh baby spinach instead of kale. Add it during the final minute of cooking because spinach wilts quickly.
Protein variation: Add browned Italian sausage, cooked ground chicken, or crispy bacon for a heartier nonvegetarian version.
Dairy-free option: The original recipe contains no dairy. Partially blending the white beans creates a naturally creamy texture.
Low-sodium option: Choose low-sodium vegetable broth and no-salt-added cannellini beans. Adjust the seasoning after cooking.
Refrigerator storage: Cool the soup promptly, transfer it to airtight containers, and refrigerate at 40°F or below for 4 to 5 days.
Freezer storage: Freeze cooled soup in freezer-safe containers for up to 3 months for the best quality. Thaw overnight in the refrigerator.
Reheating: Warm the soup gently in a saucepan over medium-low heat or reheat individual portions in the microwave. Stir occasionally and heat to 165°F. Add a splash of broth if the soup becomes too thick.
Serving suggestion: Enjoy with crusty Italian bread, warm focaccia, garlic bread, or a fresh green salad.
Nutrition: Values are approximate and may vary depending on the brands of beans, broth, and other ingredients.