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Tuscan White Bean Soup Recipe

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4.2 from 10 reviews

This Tuscan White Bean Soup is a hearty and flavorful dish made with cannellini beans, fresh vegetables, and aromatic herbs. Slow-simmered and partially blended for a creamy texture, this comforting soup features kale and a hint of white wine, embodying the rustic flavors of Tuscany. Perfect for a cozy meal, it’s easy to prepare and packed with wholesome ingredients.

Ingredients

Beans and Broth

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

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, finely chopped)

Liquids and Seasonings

  • 2 tablespoons olive oil
  • 1/3 cup white wine (pinot grigio recommended)
  • 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, omit if you don’t like spice)
  • 1/4 teaspoon Italian seasoning
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano

Instructions

  1. Saute 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 brown slightly, releasing its sweet aroma.
  2. Add veggies: Incorporate the minced garlic, diced celery, and chopped carrots into the pot. Continue sautéing for about 10 minutes to soften and lightly brown the vegetables, enhancing their flavors.
  3. Add wine: Pour in the white wine and sauté until most of the liquid has evaporated, approximately 5 minutes, to concentrate the flavor.
  4. Add all ingredients except kale: Stir in the drained cannellini beans, tomato paste, salt, black pepper, red pepper flakes, Italian seasoning, bay leaves, dried thyme, oregano, and start with 2 1/2 cups of broth. Mix well to combine.
  5. Boil and simmer: Bring the soup to a boil. Once boiling, cover the pot and reduce the heat to low. Let the soup simmer gently for 15 minutes to meld the flavors.
  6. Blend: Remove and discard the bay leaves. Transfer 2 1/2 to 3 cups of the soup to a blender. Blend until smooth to create a creamy texture while retaining some chunks for heartiness.
  7. Stir: Pour the blended soup back into the pot and stir to combine. If the soup is too thick, add additional broth until you reach your desired consistency.
  8. Add kale: Stir in the chopped kale and simmer for a few more minutes until the kale wilts and becomes tender. Taste and adjust seasoning with extra salt, pepper, or a squeeze of lemon juice as preferred.
  9. Serve: Ladle the soup warm into bowls. Serve it as is or accompanied by hearty bread for dipping. Enjoy this comforting Tuscan classic!

Notes

  • You can adjust the amount of broth depending on how thick or thin you like your soup.
  • Omitting red pepper flakes will result in a milder flavor if you prefer no spice.
  • Using chicken broth will give a richer flavor, but vegetable broth works well for a vegetarian option.
  • For a lemony brightness, add a squeeze of fresh lemon juice before serving.

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