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Tuscan White Bean Soup: Hearty, Vegan, and One-Pot Delicious

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Tuscan White Bean Soup is a hearty, vegan, gluten-free, one-pot meal made with cannellini beans, vegetables, aromatic herbs, and optional white wine. Perfect for meal prep or cozy dinners.

Ingredients

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 (optional)

2 cups chopped kale, stems removed

2 ½ – 4 cups vegetable or chicken broth

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

1. Sauté the finely chopped onion in a large pot with olive oil until slightly browned.

2. Add garlic, celery, and carrots and sauté 10 more minutes until softened and slightly browned.

3. Add white wine and cook until most liquid evaporates, about 5 minutes.

4. Add remaining ingredients except kale and stir to combine. Bring to a boil, then reduce heat, cover, and simmer 15 minutes.

5. Discard bay leaves and blend 2 ½ – 3 cups of soup until smooth, then return to the pot. Adjust consistency with more broth if needed.

6. Add chopped kale and simmer until wilted. Adjust seasoning and add a squeeze of lemon juice if desired.

7. Serve warm with rustic bread or enjoy as is.

Notes

Use less broth for thicker soup, more for thinner consistency.

White wine is optional but enhances flavor.

This soup stores well in the fridge for 3–4 days or can be frozen for longer storage.

Garnish with fresh herbs or a drizzle of olive oil for extra flavor.

Nutrition

Find it online: https://yummyyrecipe.com/tuscan-white-bean-soup-hearty-vegan-and-one-pot-delicious/