Description
Experience the rustic flavors of Italy with this Tuscan White Bean Soup—a hearty, nutritious, and comforting dish made with creamy cannellini beans, fresh vegetables, and aromatic herbs in a rich broth. Perfect for a quick, healthy meal, this soup is vegan, gluten-free, and meal-prep friendly.
Ingredients
- 1/4 cup olive oil
- 3 shallots, chopped
- 4 cloves garlic, minced
- 2 large carrots, chopped
- 3 stalks celery, diced
- 1 tablespoon tomato paste
- 17 oz canned cannellini beans, drained and rinsed
- 3 cups vegetable broth (or up to 5 cups for a thinner soup)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon red pepper flakes
- 4 ounces kale or baby spinach
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium-high heat. Add shallots and garlic; sauté for about 3 minutes until fragrant.
- Add Vegetables: Stir in carrots and celery. Sauté until slightly softened.
- Introduce Tomato Paste: Mix in tomato paste and coat the vegetables evenly.
- Combine Beans and Broth: Add cannellini beans and vegetable broth. Season with salt, black pepper, Italian seasoning, and red pepper flakes. Bring to a boil.
- Simmer: Reduce heat to low, cover, and let the soup simmer for 10-15 minutes.
- Blend for Creaminess: Partially blend the soup using an immersion blender for a thicker texture while keeping some beans whole.
- Add Greens: Stir in kale or spinach and cook until wilted.
- Serve: Ladle into bowls, garnish with parsley if desired, and enjoy warm.
Notes
- Protein Boost: Add cooked Italian sausage or shredded chicken.
- Texture Variation: Adjust the level of blending for a chunkier or creamier consistency.
- Storage: Keeps well in the fridge for 3-4 days and freezes up to 3 months.
- Serving Suggestions: Pair with crusty bread, a fresh salad, or a sprinkle of Parmesan.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
