This Tuscan White Bean Soup is a comforting and hearty dish that is perfect for any occasion, whether it’s a cozy weeknight dinner or a meal prep option for busy days. Packed with flavor and nutrients, this vegan and gluten-free soup features creamy cannellini beans and vibrant kale. The one-pot preparation makes it easy to whip up, allowing you to enjoy a warm bowl of goodness in no time!
Why You’ll Love This Recipe
- Quick and Easy: This soup comes together in about 50 minutes, making it an ideal choice for busy weeknights.
- Nutritious and Filling: With packed protein from the beans and fiber from the kale, this soup is both satisfying and healthy.
- Versatile Flavor: Customize the spice level to your liking! You can easily adjust or omit red pepper flakes depending on your preference.
- Perfect for Meal Prep: Make a big batch and store it in the fridge or freezer for quick lunches or dinners throughout the week.
- One-Pot Wonder: Less cleanup means more time enjoying your delicious meal!
Tools and Preparation
Before diving into this recipe, gather your essential kitchen tools. They will help you efficiently create this delicious Tuscan white bean soup.
Essential Tools and Equipment
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Blender or immersion blender
- Measuring cups and spoons
Importance of Each Tool
- Large pot or Dutch oven: A sturdy pot ensures even cooking and allows plenty of space for all ingredients.
- Blender or immersion blender: Blending part of the soup creates a creamy texture without needing heavy cream.
Ingredients
This Tuscan white bean soup is made in one pot, easy to make and perfect for meal prep! It’s vegan, gluten-free, full of protein, and perfect with some rustic (gluten-free!) bread for dipping.
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)
- 1/3 cup white apple vinegar (I used pinot grigio)
- 2 cups chopped kale (stems removed, finely chopped)
- 2 1/2 – 4 cups vegetable or chicken broth (see notes)
- 1 tablespoon tomato paste
- 1 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1/4 teaspoon red pepper flakes (omit if you don’t like spice)
- 1/4 teaspoon Italian seasoning
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
For Garnish
- 2 tablespoons fresh parsley, finely chopped
How to Make Tuscan White Bean Soup
Step 1: Sauté Vegetables
Start by sautéing the finely chopped onion in a large pot or Dutch oven with olive oil. Cook until it starts to brown slightly.
Step 2: Add More Veggies
Once the onion is golden, add minced garlic, diced celery, and chopped carrots. Sauté these vegetables for about 10 more minutes until they soften.
Step 3: Incorporate Vinegar
Pour in the white apple vinegar and cook until most of the liquid evaporates, approximately 5 minutes.
Step 4: Combine Remaining Ingredients
Add all remaining ingredients except for kale. Stir well to combine everything evenly. Adjust broth based on desired thickness—start with 2 1/2 cups.
Step 5: Simmer the Soup
Bring the mixture to a boil. Cover it, then reduce heat to low. Let it simmer for about 15 minutes.
Step 6: Blend Partially
Discard bay leaves from the pot. Transfer around 2 1/2 – 3 cups of the soup into a blender. Blend until smooth.
Step 7: Mix Back In
Return the blended soup back into the pot. Mix well; if it’s too thick, add more broth until reaching your preferred consistency.
Step 8: Add Kale
Stir in the chopped kale and let it simmer for a few minutes so that it wilts nicely. Taste and adjust flavors as necessary—adding extra salt, pepper, or lemon juice if desired.
Step 9: Serve
Serve warm either on its own or alongside hearty bread for dipping. Enjoy your homemade Tuscan white bean soup!
How to Serve Tuscan White Bean Soup
Serving Tuscan white bean soup is all about enhancing its rich flavors and textures. This hearty soup can be enjoyed in various ways to complement its delightful taste.
With Rustic Bread
- Crusty Sourdough – A thick slice of sourdough adds a tangy flavor and is perfect for dipping.
- Gluten-Free Bread – For those avoiding gluten, a rustic gluten-free bread works beautifully for sopping up the soup.
Topped with Fresh Herbs
- Chopped Parsley – Sprinkling fresh parsley on top brightens the soup and adds a touch of color.
- Basil Leaves – Adding torn basil leaves can provide an aromatic touch that enhances the overall flavor.
With a Splash of Acid
- Lemon Juice – A squeeze of fresh lemon juice elevates the soup’s taste and balances its richness.
- Balsamic Vinegar – Drizzling a bit of balsamic vinegar can add a sweet tang that complements the beans.
As a Main Dish
- In a Bowl – Serve it as the main course in large bowls, letting everyone enjoy the comforting warmth.
- With Rice or Quinoa – Ladle over cooked rice or quinoa for a heartier meal option.
How to Perfect Tuscan White Bean Soup
Perfecting Tuscan white bean soup involves attention to detail and flavor balance. Here are some tips to elevate your dish.
- Use Fresh Ingredients – Fresh herbs and vegetables make a noticeable difference in flavor compared to dried alternatives.
- Adjust Broth Quantity – Start with less broth and gradually add more until you reach your desired consistency.
- Blend for Creaminess – Blending part of the soup creates a creamy texture without adding dairy.
- Taste Before Serving – Always taste your soup before serving, adjusting salt, pepper, or acidity as needed.
- Add More Veggies – Enhancing with additional vegetables like spinach or zucchini can boost nutrition and flavor.
- Let It Rest – Allowing the soup to sit for a while after cooking lets the flavors meld beautifully.
Best Side Dishes for Tuscan White Bean Soup
To round out your meal, consider pairing Tuscan white bean soup with these delightful side dishes. Each adds its unique flair while complementing the main dish perfectly.
- Garlic Bread – Crispy on the outside and soft inside, garlic bread is perfect for dipping into the rich soup.
- Simple Green Salad – A light salad with mixed greens dressed in vinaigrette provides freshness alongside the hearty soup.
- Roasted Vegetables – Seasonal roasted veggies add depth and texture, making for an excellent side choice.
- Quinoa Salad – A chilled quinoa salad with cucumbers and tomatoes brings a refreshing contrast to the warm soup.
- Stuffed Peppers – Colorful stuffed peppers filled with grains or beans can be an exciting accompaniment.
- Cheesy Flatbread – A warm cheesy flatbread offers indulgence that pairs well with the savory notes of the soup.
- Bruschetta – Toasted bread topped with diced tomatoes, basil, and olive oil makes for a vibrant appetizer.
- Potato Wedges – Seasoned potato wedges provide a satisfying crunch next to your comforting bowl of soup.
Common Mistakes to Avoid
When making Tuscan white bean soup, it’s easy to overlook a few key details that can affect the final result. Here are some common mistakes to avoid:
- Skipping the Saute Step: Neglecting to saute the onion and garlic can lead to a bland soup. Always take the time to develop flavors by browning these ingredients first.
- Not Adjusting Broth Amount: Using too much or too little broth can change the soup’s consistency. Start with 2 1/2 cups and adjust as needed for your preferred thickness.
- Ignoring Seasoning: Under-seasoning the soup can result in a lack of flavor. Taste as you cook and adjust salt, pepper, and other spices to enhance the dish.
- Forgetting to Blend: Blending part of the soup adds creaminess without dairy. Don’t skip this step unless you prefer a chunkier texture.
- Overcooking the Kale: Overcooked kale can become mushy. Add it towards the end and let it simmer just enough to wilt for the best texture.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- Will keep for up to 4 days in the refrigerator.
- Allow soup to cool before refrigerating for better preservation.
Freezing Tuscan White Bean Soup
- Use freezer-safe containers or bags for storage.
- Soup can be frozen for up to 3 months.
- Leave space at the top of containers, as liquid expands when frozen.
Reheating Tuscan White Bean Soup
- Oven: Preheat your oven to 350°F (175°C). Transfer soup to an oven-safe dish, cover with foil, and heat for about 20-25 minutes until warmed through.
- Microwave: Place soup in a microwave-safe bowl. Heat on high for 2-3 minutes, stirring halfway through for even heating.
- Stovetop: Pour the soup into a pot over medium heat. Stir occasionally until heated through, about 5-10 minutes.
Frequently Asked Questions
Can I make Tuscan white bean soup ahead of time?
Yes! This soup tastes even better after sitting, as the flavors meld together. Prepare it ahead and store it in the fridge or freezer.
What can I serve with Tuscan white bean soup?
This hearty soup pairs well with rustic gluten-free bread or a fresh salad, making it a great complete meal option.
How do I customize Tuscan white bean soup?
Feel free to add extra vegetables like zucchini or bell peppers. You can also swap out kale for spinach if you prefer!
Is Tuscan white bean soup healthy?
Absolutely! It’s packed with protein from beans and fiber from vegetables, making it both nutritious and filling.
Final Thoughts
Tuscan white bean soup is not only delicious but also versatile. Its rich flavors and hearty ingredients make it perfect for any meal. Customize it with your favorite veggies or spices for a personal touch. Try this easy recipe today!
Tuscan White Bean Soup
Tuscan White Bean Soup is a nourishing and satisfying dish that brings warmth and flavor to any table. This vegan and gluten-free recipe features creamy cannellini beans, vibrant kale, and aromatic vegetables, all simmered together in one pot for easy preparation. Perfect for weeknight dinners or meal prep, each bowl is packed with nutrients, making it an excellent choice for health-conscious eaters. With its customizable spice levels and hearty texture, this soup promises to be a family favorite. Serve it alongside crusty bread or fresh herbs for an elevated dining experience.
- Total Time: 50 minutes
- Yield: 6 servings 1x
Ingredients
- 3 cans (15 ounces each) 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 white apple vinegar (like pinot grigio)
- 2 cups chopped kale
- 2.5 – 4 cups vegetable or chicken broth
- tomato paste
- salt
- black pepper
- red pepper flakes (optional)
- Italian seasoning
- bay leaves
- dried thyme
- dried oregano
Instructions
- Heat olive oil in a large pot over medium heat and sauté the onion until golden.
- Add minced garlic, celery, and carrots; cook until softened.
- Stir in the white apple vinegar until evaporated.
- Mix in all other ingredients except kale; adjust broth for desired thickness.
- Bring to a boil then simmer covered for about 15 minutes.
- Remove bay leaves; blend part of the soup until smooth.
- Return blended soup to the pot and stir in kale; let simmer until wilted.
- Adjust seasoning as needed before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 2g
- Sodium: 550mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Use fresh ingredients for the best flavor impact. Feel free to add extra vegetables like spinach or zucchini for added nutrition. For creaminess without dairy, blending part of the soup is key.
