Name: Tuscan White Bean Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
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 (I used pinot grigio); 2 cups chopped kale (stems removed, finely chopped); 2 1/2 – 4 cups vegetable or chicken 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

Why You’ll Love This Recipe

This soup is warm, nourishing, and perfect for a comforting lunch or dinner. The cannellini beans make it creamy and filling, while the carrots, celery, onion, garlic, and herbs add deep savory flavor.

It’s also easy to customize. You can make it vegetarian with vegetable broth or use chicken broth for a richer flavor. Blending part of the soup gives it a creamy texture without needing cream.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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, such as pinot grigio
2 cups chopped kale, stems removed
2 1/2 to 4 cups vegetable or chicken 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, optional
1/4 teaspoon Italian seasoning
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon dried oregano

Directions

Heat the 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.

Add the garlic, celery, and carrots. Cook for about 10 minutes, stirring occasionally, until the vegetables soften and develop a little color.

Pour in the white wine and cook for about 5 minutes, until most of the liquid has evaporated.

Add the cannellini beans, broth, tomato paste, salt, pepper, red pepper flakes, Italian seasoning, bay leaves, thyme, and oregano. Stir well to combine.

Bring the soup to a boil, then cover and reduce the heat to low. Let it simmer for 15 minutes.

Remove and discard the bay leaves. Transfer about 2 1/2 to 3 cups of the soup to a blender and blend until smooth.

Pour the blended soup back into the pot and stir well. Add more broth if needed until the soup reaches your preferred consistency.

Stir in the chopped kale and simmer for a few minutes, until wilted. Taste and adjust the seasoning with more salt, pepper, or a squeeze of lemon juice if desired.

Serve warm on its own or with hearty bread.

Servings and timing

Servings: 6
Total time: 50 minutes

Variations

For a vegetarian version, use vegetable broth. For a richer flavor, use chicken broth.

You can swap kale for spinach, Swiss chard, or escarole. If using spinach, add it at the very end since it wilts quickly.

For extra protein, add cooked shredded chicken or sliced Italian sausage.

For a creamier soup, blend a larger portion of the soup before stirring it back into the pot.

For extra brightness, finish each bowl with lemon juice, grated Parmesan, or a drizzle of olive oil.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days.

Reheat on the stovetop over medium-low heat until warmed through. Add a splash of broth or water if the soup has thickened.

You can also reheat individual portions in the microwave, stirring halfway through.

This soup can be frozen for up to 3 months. Let it cool completely before freezing, then thaw overnight in the refrigerator before reheating.

FAQs

Can I make Tuscan White Bean Soup vegetarian?

Yes. Use vegetable broth instead of chicken broth to keep the soup vegetarian.

Can I use dried beans instead of canned beans?

Yes, but they need to be cooked first. Use cooked cannellini beans in place of the canned beans.

Can I skip the white wine?

Yes. Replace the wine with extra broth and add a small splash of lemon juice for brightness.

What can I use instead of kale?

Spinach, Swiss chard, or escarole all work well in this soup.

Why blend part of the soup?

Blending part of the soup makes it creamy and thick without adding cream.

Can I make this soup spicy?

Yes. Add extra red pepper flakes or a pinch of cayenne pepper.

Is this soup freezer-friendly?

Yes. It freezes well for up to 3 months.

What should I serve with this soup?

Serve it with crusty bread, garlic bread, a side salad, or roasted vegetables.

Can I add pasta?

Yes. Small pasta shapes can be added, but cook them separately if you plan to store leftovers.

How do I make the soup thinner?

Add more broth until it reaches your desired consistency.

Conclusion

Tuscan White Bean Soup is a simple, flavorful, and comforting meal made with pantry-friendly ingredients. With creamy beans, tender vegetables, savory herbs, and hearty kale, it’s a satisfying soup that works well for both weeknight dinners and meal prep.

Tuscan White Bean Soup