Description
This Tuscan White Bean Soup is a comforting and hearty dish featuring creamy cannellini beans, aromatic vegetables, and a medley of Italian herbs. Sauteed vegetables and white wine create a flavorful base, while blending part of the soup achieves a velvety texture. Finished with nutritious kale, this soup is perfect for a cozy meal and pairs beautifully with rustic bread.
Ingredients
Scale
Beans and Broth
- 3 (15-ounce) cans cannellini beans, drained and rinsed
- 2 ½ – 4 cups vegetable or chicken broth, as needed
Vegetables and Aromatics
- 1 yellow onion, finely chopped
- 4 cloves garlic, minced
- 2 large carrots, peeled and chopped
- 1 stalk celery, diced
- 2 cups chopped kale, stems removed and finely chopped
Liquids and Seasonings
- 2 tablespoons olive oil
- â…“ cup white wine (such as pinot grigio; optional)
- 1 tablespoon tomato paste
- 1 teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- ¼ teaspoon red pepper flakes (omit for less spice)
- ¼ teaspoon Italian seasoning
- 2 bay leaves
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
Instructions
- Saute the Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped onion and saute until it starts to brown slightly, developing a deep, rich flavor base for the soup.
- Cook the Vegetables: Stir in the minced garlic, diced celery, and chopped carrots. Continue to saute for about 10 minutes, allowing the vegetables to soften and brown, which enhances their sweetness and overall flavor of the soup.
- Deglaze with Wine: Pour in the white wine and cook for around 5 minutes until most of the liquid evaporates. Scrape any browned bits from the bottom of the pot to incorporate extra flavor into the soup.
- Add Beans and Seasonings: Add the drained cannellini beans, tomato paste, salt, black pepper, red pepper flakes, Italian seasoning, thyme, oregano, bay leaves, and 2 ½ cups of broth. Stir well to combine all ingredients evenly.
- Simmer: Bring the mixture to a boil. Once boiling, cover the pot, reduce the heat to low, and let it simmer for 15 minutes to meld all the complex flavors together.
- Blend for Creaminess: Discard the bay leaves. Carefully transfer about 2 ½ to 3 cups of the soup to a blender and blend until smooth to add creaminess while retaining some texture. Pour the blended mixture back into the pot and stir well.
- Adjust Consistency: If the soup is too thick, add more broth as needed to reach your preferred consistency, making the soup lighter or heartier according to taste.
- Add Kale: Stir in the finely chopped kale and let it simmer for a few minutes until the kale wilts and becomes tender. Taste and adjust seasoning by adding more salt, pepper, or a squeeze of lemon juice to brighten the flavors.
- Serve: Enjoy your Tuscan White Bean Soup warm. It pairs wonderfully with rustic (gluten-free) bread or can be enjoyed on its own as a nourishing meal.
Notes
- For a vegan version, use vegetable broth instead of chicken broth.
- Adjust red pepper flakes to control the level of spiciness.
- If white wine is not desired or available, replace with an equal amount of broth or water plus a splash of vinegar for acidity.
- Removing bay leaves before blending is important to avoid a bitter taste.
- This soup can be refrigerated for up to 4 days or frozen for up to 3 months.
