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Tuscan White Bean Soup Recipe

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4.1 from 89 reviews

This Tuscan White Bean Soup is a hearty, flavorful dish perfect for a comforting meal. Combining creamy cannellini beans with aromatic vegetables, white wine, and a blend of Italian herbs, this soup brings the rustic flavors of Tuscany to your table. The soup is gently simmered, then partially blended to create a beautiful texture that is both smooth and chunky, finished with nutrient-packed kale for a vibrant touch.

Ingredients

Beans and Broth

  • 3 15-ounce cans cannellini beans, drained and rinsed
  • 2 1/2 – 4 cups vegetable or chicken broth

Vegetables

  • 1 yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 2 large carrots, peeled and chopped
  • 1 stalk celery, diced
  • 2 cups chopped kale, stems removed and finely chopped

Liquids and Seasonings

  • 2 tablespoons olive oil
  • 1/3 cup white wine (such as Pinot Grigio)
  • 1 tablespoon tomato paste
  • 1 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 teaspoon Italian seasoning
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano

Instructions

  1. Sauté Onion: Heat olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped yellow onion and sauté until it begins to soften and slightly brown, about 5 minutes.
  2. Add Vegetables: Stir in the minced garlic, diced celery, and chopped carrots. Continue to sauté for about 10 minutes, allowing the vegetables to soften and develop a slight browning for enhanced flavor.
  3. Add Wine: Pour in the white wine and cook, stirring occasionally, until most of the liquid evaporates, approximately 5 minutes. This step adds depth and complexity to the soup’s flavor.
  4. Add Remaining Ingredients: Stir in the drained cannellini beans, tomato paste, salt, black pepper, red pepper flakes, Italian seasoning, bay leaves, dried thyme, dried oregano, and start with 2 1/2 cups of vegetable or chicken broth. Mix well to combine all ingredients.
  5. Simmer: Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 15 minutes to meld the flavors.
  6. Blend Soup: Remove and discard the bay leaves. Carefully transfer about 2 1/2 to 3 cups of the soup to a blender and blend until smooth. This step creates a creamy base while keeping other parts chunky for texture.
  7. Combine and Adjust Consistency: Return the blended soup back to the pot and stir well. If the soup is too thick, add more broth, up to 4 cups total, until you reach your desired consistency.
  8. Add Kale: Stir in the chopped kale and let the soup simmer for a few more minutes until the kale softens and wilts. Taste and adjust seasoning with additional salt, pepper, or a squeeze of lemon juice if desired.
  9. Serve: Ladle the soup into bowls and serve warm. It pairs wonderfully with hearty bread for dipping. Enjoy your comforting Tuscan White Bean Soup!

Notes

  • The amount of broth can be adjusted between 2 1/2 to 4 cups depending on your preferred soup thickness.
  • Red pepper flakes can be omitted if you prefer a milder soup.
  • Using vegetable or chicken broth depends on dietary preference or availability; both work well.
  • Adding a squeeze of lemon juice at the end brightens the flavors beautifully.
  • This soup can be stored in the refrigerator for up to 4 days and reheated gently.

Find it online: https://justsosavory.com/tuscan-white-bean-soup-recipe/