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Tuscan White Bean Soup Recipe

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4.3 from 10 reviews

This hearty Tuscan White Bean Soup is a comforting and flavorful dish featuring cannellini beans, fresh vegetables, and kale simmered in a savory broth with a splash of white wine. Perfect for cozy dinners, it combines creamy pureed beans with tender veggies and leafy greens for a rich, satisfying meal.

Ingredients

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 wine (pinot grigio recommended)
  • 2 to 4 cups vegetable or chicken broth (start with 2 1/2 cups)
  • 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 prefer no spice)
  • 1/4 teaspoon Italian seasoning
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 2 cups chopped kale, stems removed and finely chopped

Instructions

  1. Sauté Onion: Heat olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped onion and sauté until it begins to soften and lightly brown, about 5 minutes.
  2. Add Vegetables: Stir in minced garlic, diced celery, and chopped carrots. Continue to sauté for about 10 more minutes, allowing the vegetables to soften and brown slightly, which enhances the flavor of the soup.
  3. Add Wine: Pour in the white wine and cook until most of the liquid evaporates, approximately 5 minutes, stirring occasionally.
  4. Add Remaining Ingredients: Add the drained cannellini beans, tomato paste, salt, black pepper, red pepper flakes, Italian seasoning, bay leaves, dried thyme, dried oregano, and 2 1/2 cups of broth. Stir everything together until well combined.
  5. Simmer: Bring the mixture to a boil. Once boiling, cover the pot, reduce the heat to low, and let it simmer gently for 15 minutes to allow flavors to meld.
  6. Blend Soup: Remove and discard the bay leaves. Ladle about 2 1/2 to 3 cups of the soup into a blender. Blend until smooth and creamy.
  7. Combine: Pour the blended soup back into the pot and stir thoroughly. Add more broth if the soup's texture is too thick for your liking, adjusting to desired consistency.
  8. Add Kale: Stir in the chopped kale and simmer for a few minutes until the kale wilts and softens. Taste the soup and adjust seasoning with additional salt, pepper, and a squeeze of fresh lemon juice if desired.
  9. Serve: Serve the Tuscan White Bean Soup warm, optionally accompanied by hearty bread. Enjoy this nutritious and flavorful meal!

Notes

  • Start with 2 1/2 cups of broth and add more as needed to reach your preferred soup consistency.
  • If you prefer a less spicy soup, omit the red pepper flakes.
  • Using white wine enhances the flavor, but you can substitute with an equal amount of broth if desired.
  • For a richer texture, you can blend more or less of the soup before combining.
  • Add a squeeze of lemon juice at the end to brighten the flavors.

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