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Tuscan White Bean Soup Recipe

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3.8 from 9 reviews

This comforting Tuscan White Bean Soup combines tender cannellini beans, savory vegetables, and hearty kale in a flavorful broth enriched with tomato paste and herbs. Perfect for a cozy meal, it’s simmered to develop depth of flavor, blended for a creamy texture with some vegetable chunks retained, and finished with a bright splash of lemon juice.

Ingredients

Beans and Broth

  • 3 15-ounce cans cannellini beans (drained and rinsed)
  • 2 3/4 - 4 1/4 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)

Seasonings and Extras

  • 2 tablespoons olive oil
  • 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
  • 1 tablespoon lemon juice or 1 teaspoon white vinegar (optional, for brightness)

Instructions

  1. Sauté Onion: In a large pot or Dutch oven, heat olive oil over medium heat and sauté the finely chopped onion until it begins to brown slightly, developing a sweet aroma.
  2. Add Veggies: Add the minced garlic, diced celery, and chopped carrots. Continue sautéing for about 10 minutes until the vegetables soften and start to brown, enhancing the soup's flavor.
  3. Add Tomato Paste: Stir in the tomato paste and cook for 1-2 minutes until it darkens, deepening the overall taste.
  4. Add All Ingredients: Pour in the drained cannellini beans, broth (starting with 2 3/4 cups), salt, black pepper, red pepper flakes, Italian seasoning, bay leaves, dried thyme, and dried oregano. Stir everything together well.
  5. Boil: Bring the mixture to a boil. Then cover the pot, reduce heat to low, and let it simmer gently for 15 minutes to blend flavors.
  6. Blend: Remove and discard the bay leaves. Ladle about 2 1/2 to 3 cups of soup into a blender and puree until smooth, creating a creamy texture.
  7. Stir: Return the blended soup to the pot and stir thoroughly to combine. Add additional broth if you prefer a thinner consistency.
  8. Add Kale: Stir in the chopped kale and simmer for a few more minutes until the kale wilts. Mix in lemon juice or vinegar for a bright finish, then taste and adjust seasoning with more salt and pepper if needed.
  9. Serve: Serve the soup warm, optionally accompanied by hearty bread for a satisfying meal. Enjoy your Tuscan White Bean Soup!

Notes

  • Adjust the amount of broth based on your desired soup thickness; start with less and add more if needed.
  • Omit red pepper flakes if you prefer a milder soup.
  • Lemon juice or white vinegar adds brightness to balance the savory flavors but is optional.
  • For a non-vegetarian option, use chicken broth; otherwise, use vegetable broth to keep it vegetarian.
  • Leftovers keep well refrigerated for up to 4 days and taste great reheated.

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