Can I make this soup without a blender?

Yes! Blending a portion of the soup makes it creamy, but if you prefer a chunkier texture, simply mash some of the beans with a fork or potato masher.

What can I use instead of white wine?

If you want to skip the wine, substitute it with an equal amount of vegetable broth or a splash of lemon juice to maintain the soup’s depth of flavor.

Can I use dried beans instead of canned?

Absolutely! Use about 1 ½ cups of dried beans, soak them overnight, and cook them separately before adding them to the soup.

How do I store and reheat leftovers?

Store the soup in an airtight container in the refrigerator for up to 5 days. To reheat, warm it over medium heat on the stove, adding a splash of broth if it thickens too much.

Hearty Tuscan White Bean Soup

Name: Hearty Tuscan White Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 3 cans (15 oz 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; ⅓ cup white wine (or broth substitute); 2 cups kale, stems removed, finely chopped; 2 ½ to 4 cups vegetable or chicken broth (adjust for thickness); 1 tablespoon tomato paste; 1 teaspoon salt (or to taste); ¼ teaspoon black pepper (or to taste); ¼ teaspoon red pepper flakes (optional); ¼ teaspoon Italian seasoning; 2 bay leaves; 1 teaspoon dried thyme; ½ teaspoon dried oregano

Description

This Tuscan White Bean Soup is a hearty, one-pot meal packed with creamy white beans, fresh vegetables, and aromatic herbs. It’s naturally vegan, gluten-free, and perfect for meal prep. Ready in just 30 minutes, this comforting soup is ideal for chilly nights and easy weeknight dinners.

Ingredients

Scale

3 cans (15 oz 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
⅓ cup white wine (or broth substitute)
2 cups kale, stems removed, finely chopped
2 ½ to 4 cups vegetable or chicken broth (adjust for thickness)
1 tablespoon tomato paste
1 teaspoon salt (or to taste)
¼ teaspoon black pepper (or to taste)
¼ teaspoon red pepper flakes (optional)
¼ teaspoon Italian seasoning
2 bay leaves
1 teaspoon dried thyme
½ teaspoon dried oregano

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Instructions

Sauté the aromatics: In a large Dutch oven or soup pot, heat olive oil over medium heat. Add the chopped onion and sauté until it turns soft and translucent. Stir in the minced garlic, diced celery, and chopped carrots, cooking for another 5 minutes until the vegetables soften.
Deglaze with white wine: Pour in the white wine and stir well, scraping up any browned bits from the bottom of the pot. Let it cook for 2–3 minutes until most of the liquid has evaporated.
Add the seasonings and beans: Stir in the tomato paste, dried thyme, oregano, Italian seasoning, salt, black pepper, and red pepper flakes. Mix well, then add the drained cannellini beans and broth. Drop in the bay leaves and bring the soup to a gentle boil.
Simmer and blend: Reduce the heat to low, cover the pot, and let the soup simmer for about 15 minutes. Remove the bay leaves, then transfer about 2 ½ cups of the soup to a blender and blend until smooth. Pour the blended mixture back into the pot and stir to combine.
Add the kale and finish: Stir in the chopped kale and let it wilt for 3–5 minutes. Taste and adjust the seasoning as needed. If the soup is too thick, add more broth until it reaches your preferred consistency.
Serve and enjoy: Ladle the soup into bowls and serve warm. A squeeze of fresh lemon juice brightens the flavors, and a side of crusty bread makes the perfect accompaniment.

Notes

If you prefer a heartier soup, add cooked quinoa, rice, or small pasta.
For extra protein, stir in shredded chicken or crumbled sausage.
Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
An immersion blender can be used instead of a stand blender for easier cleanup.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 bowl (approx. 1 ½ cups)
Calories: 221 kcal
Sugar: 1g
Sodium: 198mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 14g
Protein: 15g
Cholesterol: 0mg