Description
This hearty and flavorful Tuscan White Bean Soup is packed with nutritious vegetables and creamy cannellini beans. It’s a comforting and satisfying meal perfect for a chilly day. Enjoy the rich flavors of garlic, herbs, and a touch of white wine in every spoonful.
Ingredients
Units
Scale
- 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
Instructions
- Sauté Aromatics: In a large pot or Dutch oven, sauté the finely chopped onion in olive oil over medium heat. Cook until the onion starts to brown slightly.
- Add Vegetables: Add the minced garlic, diced celery, and chopped carrots to the pot. Sauté for an additional 10 minutes, allowing the vegetables to soften and brown slightly. The browning process enhances the flavor of the soup.
- Deglaze with Wine: Pour the white wine into the pot and sauté until most of the liquid has evaporated, about 5-7 minutes. This step adds depth and complexity to the soup’s flavor.
- Combine Ingredients: Add the cannellini beans, kale, broth (starting with 2 1/2 cups), tomato paste, salt, pepper, red pepper flakes (if using), Italian seasoning, bay leaves, thyme, and oregano to the pot. Stir well to combine all ingredients.
- Simmer: Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 15 minutes. This allows the flavors to meld together.
- Blend (Partially): Remove and discard the bay leaves from the soup. Transfer approximately 2 1/2 – 3 cups of the soup to a blender and blend until smooth. This creates a creamy texture.
- Combine and Adjust: Pour the blended soup back into the pot and stir well to combine with the remaining soup. If the soup is too thick, add more broth until it reaches your desired consistency.
Notes
- The amount of broth can be adjusted based on your preferred soup consistency. For a thicker stew-like consistency, use 2-3 cups of broth. For a thinner soup, use 3-4 cups. Start with less broth and add more as needed, as it’s easier to thin out than thicken up. A squeeze of lemon juice can brighten the soup. Serve with a drizzle of olive oil and crusty bread for dipping.
- Cannellini beans can be substituted with other types of white beans, such as Great Northern or Navy beans.
- Feel free to add other vegetables to the soup, such as zucchini, spinach, or potatoes.
Nutrition
- Serving Size: 1 cup
- Calories: 280kcal
- Sugar: 5g
- Sodium: 700mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg