This Tuscan white bean soup is a delightful blend of flavors and textures, perfect for cozy dinners or meal prep. It’s vegan, gluten-free, and packed with protein, making it an excellent choice for any occasion. The combination of cannellini beans, fresh vegetables, and spices creates a hearty dish that warms you from the inside out. Serve it with rustic gluten-free bread for a satisfying meal.
Why You’ll Love This Recipe
- One-Pot Wonder: This dish is made entirely in one pot, making cleanup a breeze.
- Easy to Prepare: With simple ingredients and straightforward steps, even novice cooks can shine.
- Nutrient-Rich: Packed with beans and greens, this soup offers great nutrition without sacrificing flavor.
- Versatile: Enjoy it as a starter or main course. It’s perfect for lunch or dinner!
- Meal Prep Friendly: Make a big batch ahead of time; it stores well in the fridge or freezer.
Tools and Preparation
Before diving into the recipe, make sure you have the right tools on hand to create this delicious Tuscan white bean soup.
Essential Tools and Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Measuring cups and spoons
- Blender
Importance of Each Tool
- Large pot or Dutch oven: Essential for sautéing and simmering all your ingredients together.
- Blender: Needed to create a smooth texture by blending part of the soup.
Ingredients
This Tuscan white bean soup is made in one pot, easy to make and perfect for meal prep! It’s vegan, gluten free, full of protein and perfect with some rustic (gluten free!) bread for dipping.
For the Soup
- 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 (see notes)
- 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
How to Make Tuscan White Bean Soup
Step 1: Sauté the Aromatics
Start by heating olive oil in your large pot over medium heat.
1. Add the finely chopped onion.
2. Sauté until it begins to brown slightly.
3. Incorporate minced garlic, diced celery, and chopped carrots.
4. Cook for about 10 minutes until the vegetables soften.
Step 2: Add White Wine
Once your veggies are nicely browned:
1. Pour in the white wine.
2. Sauté until most of the liquid has evaporated, which takes about 5 minutes.
Step 3: Combine Remaining Ingredients
Next:
1. Add all remaining ingredients except kale.
– Use between 2 1/2 to 4 cups of broth based on your desired thickness.
2. Stir well to combine everything.
Step 4: Simmer the Soup
Bring your mixture to a boil:
1. Cover the pot and reduce heat to low.
2. Let it simmer for about 15 minutes.
Step 5: Blend Part of the Soup
After simmering:
1. Discard bay leaves.
2. Transfer about 2 1/2 – 3 cups of soup into a blender.
3. Blend until smooth.
Step 6: Combine & Adjust Flavors
Return blended soup back into the pot:
1. Stir well to combine everything again.
2. If too thick, add more broth until reaching your preferred consistency.
Step 7: Add Kale & Final Touches
Finally:
1. Stir in chopped kale.
2. Let simmer for another few minutes until wilted.
3. Taste and adjust seasoning as needed; consider adding lemon juice for brightness.
Step 8: Serve & Enjoy
Serve warm:
– You can enjoy this Tuscan white bean soup as is or alongside hearty bread for dipping!
How to Serve Tuscan White Bean Soup
Tuscan white bean soup is a comforting and hearty dish that can be enjoyed in various ways. Whether you’re looking for a light meal or a filling dinner, here are some serving suggestions to elevate your soup experience.
With Rustic Bread
- Crusty Baguette: A warm, crusty baguette pairs perfectly with the soup, perfect for dipping.
- Gluten-Free Bread: If you prefer gluten-free options, choose a rustic gluten-free loaf for a satisfying side.
Topped with Fresh Herbs
- Chopped Parsley: Sprinkle fresh parsley on top to add a burst of color and freshness.
- Basil Leaves: Whole basil leaves can enhance the flavor profile and bring a touch of summer.
Drizzled with Olive Oil
- Extra Virgin Olive Oil: A drizzle of high-quality olive oil adds richness and depth to each bowl.
- Flavored Oils: Consider using garlic-infused or chili oil for an extra kick.
Served with Salad
- Mixed Green Salad: A light salad with vinaigrette provides a refreshing contrast to the warm soup.
- Caesar Salad: For those who enjoy classic flavors, a Caesar salad complements the heartiness of the soup.
How to Perfect Tuscan White Bean Soup
Perfecting your Tuscan white bean soup involves paying attention to detail and making slight adjustments. Here are some tips to help you achieve the best flavor and texture.
- Use Fresh Ingredients: Always opt for fresh vegetables and herbs to enhance the flavor of your soup.
- Adjust Broth Quantity: Start with less broth; you can always add more if you prefer a thinner consistency.
- Blend for Creaminess: Blending part of the soup creates a creamy texture while leaving some beans whole for variety.
- Season Gradually: Taste as you go; adjust salt, pepper, or lemon juice at the end for optimal flavor balance.
- Let It Sit: Allowing the soup to sit for a bit before serving helps meld the flavors together beautifully.
Best Side Dishes for Tuscan White Bean Soup
Pairing side dishes with your Tuscan white bean soup can enhance your meal. Here are some great options that complement its flavors well.
- Garlic Bread: Toasted bread with garlic butter adds richness and is perfect for dipping.
- Roasted Vegetables: Seasonal roasted veggies provide a nutritious and colorful addition to your meal.
- Grilled Cheese Sandwich: A classic grilled cheese offers comfort and indulgence alongside the soup.
- Caprese Salad: Fresh mozzarella, tomatoes, and basil create a light and refreshing side dish.
- Quinoa Salad: A protein-packed quinoa salad brings extra nutrition and texture to your table.
- Stuffed Peppers: Vegetable-stuffed peppers make for a hearty side that complements the soup’s flavors.
Common Mistakes to Avoid
When making Tuscan white bean soup, it’s easy to overlook some details. Here are common mistakes to avoid for a perfect outcome.
- Skipping the sauté step: Sautéing the onions and garlic adds depth to the soup. Don’t rush this step; let them caramelize for full flavor.
- Not using enough broth: The amount of broth can change the soup’s consistency. Start with 2 1/2 cups, but adjust as needed for your preferred thickness.
- Omitting spices: Herbs and spices enhance flavor. Don’t skip seasoning; it’s essential for a tasty Tuscan white bean soup.
- Overcooking the kale: Kale should be added at the end and cooked just until wilted. Overcooking makes it mushy and less appealing.
- Ignoring taste testing: Always taste your soup before serving. Adjust salt, pepper, or a squeeze of lemon juice to elevate flavors.
- Using unprepared beans: Ensure you drain and rinse canned beans well. This removes excess sodium and improves flavor.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover Tuscan white bean soup in an airtight container.
- It will keep well in the fridge for about 3-4 days.
Freezing Tuscan White Bean Soup
- Use freezer-safe containers or bags for storing.
- The soup can be frozen for up to 3 months.
Reheating Tuscan White Bean Soup
- Oven: Preheat to 350°F (175°C), place soup in an oven-safe dish, cover, and heat for 20-25 minutes.
- Microwave: Heat in a microwave-safe bowl on high for 2-3 minutes, stirring halfway through.
- Stovetop: Warm over medium heat in a pot, stirring occasionally until heated through.
Frequently Asked Questions
Here are some frequently asked questions about making Tuscan white bean soup.
Can I use different types of beans in Tuscan White Bean Soup?
Yes, you can substitute cannellini beans with other beans like navy or great northern beans, but this may alter the flavor slightly.
How can I make Tuscan White Bean Soup spicier?
To add heat, increase the amount of red pepper flakes or include diced jalapeños during cooking.
Is Tuscan White Bean Soup gluten-free?
Absolutely! This recipe is naturally gluten-free since it does not include any wheat products.
Can I add protein to Tuscan White Bean Soup?
You can enhance its protein content by adding cooked lentils or quinoa along with the vegetables.
Final Thoughts
This Tuscan white bean soup is a comforting dish that’s easy to prepare and perfect for meal prep. Its versatility allows you to customize it with various vegetables or spices to suit your taste. Whether enjoyed on its own or paired with crusty bread, it promises warmth and satisfaction in every bite!
Tuscan White Bean Soup
Tuscan White Bean Soup is a heartwarming and nutritious dish that combines the rich flavors of cannellini beans, fresh vegetables, and aromatic herbs. Perfect for cozy dinners or meal prep, this vegan, gluten-free soup is not only easy to make but also packed with protein. Enjoy it with rustic gluten-free bread for a satisfying meal that warms you from the inside out. Whether as a starter or a main course, this comforting soup will quickly become a favorite in your recipe collection.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6 servings 1x
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Ingredients
- 3 cans (15 oz) 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)
- Vegetable or chicken broth (2.5 to 4 cups)
- Tomato paste
- Salt
- Pepper
- Red pepper flakes
- Italian seasoning
- Bay leaves
- Dried thyme
- Dried oregano
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion until slightly browned.
- Add garlic, celery, and carrots; cook for about 10 minutes until softened.
- Pour in white wine; sauté until mostly evaporated.
- Add remaining ingredients except kale; stir well.
- Bring to boil, cover, and reduce heat to low. Simmer for about 15 minutes.
- Discard bay leaves; blend part of the soup until smooth.
- Return blended soup to pot; stir in kale and simmer until wilted.
- Taste and adjust seasoning if needed before serving warm.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 2g
- Sodium: 380mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
