Print

Tuscan White Bean Soup

Tuscan White Bean Soup
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the comforting warmth of Tuscan White Bean Soup, a hearty dish that combines the delightful flavors of cannellini beans, fresh vegetables, and aromatic herbs. This one-pot recipe is perfect for chilly evenings or as a nourishing meal prep option. With its rich texture and nutrient-packed ingredients, this vegan and gluten-free soup is not only delicious but also easy to customize—making it an ideal choice for any occasion.

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)
  • 1/3 cup white grape juice
  • 2 cups chopped kale (stems removed)
  • 2.5 – 4 cups vegetable broth
  • 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

Instructions

  1. Sauté the onion in olive oil over medium heat until caramelized. Add garlic, celery, and carrots; cook for about 10 minutes until softened.
  2. Pour in white grape juice to deglaze the pot; cook until most liquid evaporates.
  3. Stir in remaining ingredients except kale. Bring to a boil; cover and simmer for about 15 minutes.
  4. Blend a portion of the soup until smooth; return to pot and mix well. Adjust thickness with broth if needed.
  5. Add kale; simmer for a few more minutes until wilted. Season to taste before serving.

Nutrition

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