Description
Tuscan White Bean Soup is a flavorful, hearty dish featuring tender cannellini beans, earthy kale, and aromatic herbs, with a splash of white wine for depth. Perfect for any season, this wholesome soup is quick, versatile, and can easily be customized to your taste. Whether enjoyed as a main or starter, it’s an easy-to-make, comforting meal ideal for cozy dinners.
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
- ⅓ cup white wine (such as Pinot Grigio)
- 2 cups chopped kale, stems removed
- 2 ½ to 4 cups vegetable or chicken broth (adjust for consistency)
- 1 tablespoon tomato paste
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- ¼ teaspoon Italian seasoning
- 2 bay leaves
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
Instructions
- Sauté Aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Sauté the chopped onion until it turns a light golden color.
- Add Vegetables: Add minced garlic, chopped carrots, and diced celery. Continue sautéing for about 10 minutes, until the vegetables are softened and fragrant.
- Deglaze: Pour in the white wine, cooking until the liquid evaporates (5-7 minutes).
- Combine Ingredients: Add the cannellini beans, broth, tomato paste, seasonings (salt, pepper, red pepper flakes, Italian seasoning, bay leaves, thyme, oregano), and stir.
- Simmer: Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
- Blend: Remove the bay leaves. Blend about 2 ½ to 3 cups of the soup until smooth, then return this creamy portion to the pot. Adjust thickness by adding more broth.
- Add Kale: Stir in the kale, simmering for a few minutes until wilted. Taste and adjust seasoning as desired.
- Serve: Serve warm with gluten-free bread.
Notes
- For extra protein, add cooked Italian sausage or shredded chicken.
- To thicken the soup, blend a portion and return it to the pot.
- If you prefer a different green, substitute kale with spinach or Swiss chard.
- Adjust the spice level with red pepper flakes to your liking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian