Description
A hearty and comforting Tuscan white bean soup made with cannellini beans, vegetables, and herbs, finished with tender kale. Perfect for a cozy, nutritious meal.
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
Instructions
- Heat olive oil in a large pot or Dutch oven and sauté the finely chopped onion until it begins to brown.
- Add garlic, celery, and carrots. Cook for about 10 minutes until softened and slightly browned.
- Pour in the white wine and cook until most of the liquid evaporates, about 5 minutes.
- Add cannellini beans, broth (start with 2 1/2 cups), tomato paste, salt, pepper, red pepper flakes, Italian seasoning, bay leaves, thyme, and oregano. Stir well.
- Bring to a boil, then cover, reduce heat, and simmer for 15 minutes.
- Remove bay leaves. Transfer 2 1/2 to 3 cups of soup to a blender and blend until smooth.
- Return blended soup to the pot and stir to combine. Add more broth if needed for desired consistency.
- Add chopped kale and simmer for a few minutes until wilted.
- Taste and adjust seasoning, adding more salt, pepper, or a squeeze of lemon juice if desired.
- Serve warm, optionally with hearty bread.
Notes
- Start with less broth and add more to reach your preferred thickness.
- For a fully vegetarian version, use vegetable broth instead of chicken broth.
- Blending part of the soup creates a creamy texture without dairy.
- Add a squeeze of lemon juice before serving for brightness.
- Store leftovers in the refrigerator for up to 4 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 12 g
- Protein: 14 g
- Cholesterol: 0 mg
