Description
Tuscan White Bean Soup is the ultimate comfort food, perfect for any occasion. This hearty, one-pot meal combines creamy cannellini beans with vibrant vegetables and aromatic herbs, resulting in a rich and nutritious dish that warms the soul. Vegan and gluten-free, it caters to various dietary needs while delivering a delightful explosion of flavors in every spoonful. Ready in just about 50 minutes, this soup is ideal for cozy dinners or meal prepping for the week ahead. Pair it with crusty bread for an unforgettable dining experience.
Ingredients
Scale
- 3 cans cannellini beans (15 oz each)
- 1 yellow onion
- 4 cloves garlic
- 2 tbsp olive oil
- 2 large carrots
- 1 stalk celery
- 1/3 cup white wine
- 2 cups chopped kale
- Vegetable or chicken broth
- Spices: tomato paste, salt, black pepper, red pepper flakes, Italian seasoning, bay leaves, thyme, oregano
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and sauté until golden.
- Stir in minced garlic, diced celery, and chopped carrots. Sauté for about 10 minutes until softened.
- Deglaze by adding white wine; cook until most liquid evaporates.
- Add remaining ingredients except kale; stir to combine.
- Bring to a boil, then cover and simmer for 15 minutes.
- Discard bay leaves and blend part of the soup until smooth; mix back into the pot.
- Stir in kale and let simmer until wilted.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 2g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg