Best Tuscan White Bean Soup Recipe

I absolutely vibe with this hearty one pot Tuscan white bean soup. The medley of garlic, thyme, rosemary and kale creates a soulful flavor explosion. Rich in protein and gluten free, this vegan delight makes meal prepping both effortless and bursting with wholesome taste. It is my go-to comfort food.

I love making this Tuscan White Bean Soup because it’s quick, healthy, and perfect for meal prep. I think you’ll enjoy how easy it is with just one pot.

I use 2 tablespoons extra virgin olive oil, a medium yellow onion that’s been chopped up, and 3 cloves garlic minced to start creating a deep flavor base. Then I add diced carrots and celery with dried thyme, dried rosemary, and a bay leaf.

I like to toss in a pinch of red pepper flakes for a little kick before putting in a can of diced tomatoes and 4 cups of vegetable broth. Cannellini beans and chopped kale are added to bring a good boost of protein and health.

I love that its vegan, gluten free, and fills you up quick, making it a super nutritious choice to enjoy with rustic gluten free bread for dipping.

Why I Like this Recipe

I love that this soup is a one pot wonder, which makes cleaning up a breeze and keeps meal prep super simple. I enjoy that its loaded with flavor – the garlic, rosemary, and even a little red pepper flakes really bring it to life. I like that it’s healthy and packed with protein, and being vegan and gluten free makes it a win for my diet. Plus, it’s always a treat to dip some rustic gluten free bread into it and savor every spoonful.

Ingredients

This Tuscan White Bean Soup recipe is full of deeply flavorful and healthy ingredients.

Im really excited to share the key components that make this dish so satisfying.

Check out the details below:

• Extra Virgin Olive Oil: Provides healthy fats and rich aroma; it elevates every spoonful.
• Yellow Onion: Adds natural sweetness, fiber and deep flavor layers to the soup.
• Garlic: Small yet mighty, offers a zesty, immunity boosting kick.
• Carrots: Offers subtle sweetness and vibrant color while loading vitamins.
• Cannellini Beans: Packed with protein and fiber, they make the soup hearty and filling.
• Chopped Kale: Rich in vitamins and a slight earthy bitterness, balancing tomato tang.
• Diced Tomatoes: Infuse acidic tang and natural sweetness, brightening the soup’s rich layers.

Ingredient Quantities

• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 1/4 teaspoon red pepper flakes (optional)
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 4 cups chopped kale (stems removed)
• Salt and black pepper, to taste

How to Make this

1. Heat the olive oil in a large pot over medium heat, then add the chopped onion and cook until it turns soft and a bit translucent, about 5 minutes.

2. Toss in the minced garlic, diced carrots and diced celery and cook for another 3 minutes, stirring occasionally.

3. Sprinkle in the dried thyme, dried rosemary, red pepper flakes (if you’re using them) and add the bay leaf. Give it a quick stir so the flavors mingle.

4. Pour in the can of diced tomatoes (with their juices) and cook everything together for about 2 minutes.

5. Add the vegetable broth and drained cannellini beans. Bring the mixture to a gentle boil.

6. Let it simmer for 15-20 minutes to let all the flavors blend together.

7. Stir in the chopped kale, making sure to remove any tough stems. Cook for an additional 5 minutes, until the kale is wilted.

8. Season the soup with salt and black pepper to your taste, and remove the bay leaf before serving.

9. Serve hot with some rustic (gluten free!) bread for dipping and enjoy your hearty, one pot Tuscan white bean soup.

Equipment Needed

1. Large pot
2. Knife
3. Cutting board
4. Measuring spoons
5. Can opener
6. Stirring spoon
7. Ladle

These are the basic tools you’ll need for the soup.

FAQ

• Q: Can i make this soup vegan? A: Yeah its already vegan cause we use vegetable broth and beans so no animal products here.
• Q: Can i substitute kale with spinach? A: Sure you can, just remember spinach wilts faster so add it later in the cooking process.
• Q: What if i dont have cannellini beans? A: You can use navy beans or great northern beans instead and still get a hearty soup.
• Q: How spicy is this soup with red pepper flakes? A: It has a mild kick even if you add them so you can use a pinch if you dont want too much heat.
• Q: Can i freeze leftovers of this soup? A: Yep you can freeze leftovers for up to 3 months. I suggest adding the kale after reheating to keep its texture fresh.

Best Tuscan White Bean Soup Recipe Substitutions and Variations

• Instead of extra virgin olive oil, you can use canola or sunflower oil if you dont have any on hand.
• Instead of a yellow onion, feel free to use a white or red onion for a slightly different flavor.
• If you dont have carrots, try using parsnips which add a bit of sweet earthiness too.
• You can swap celery with fennel for a unique twist on the flavor profile.
• Instead of cannellini beans, try Great Northern beans if thats what you’re in the mood for.

Pro Tips

1. When you start off, make sure you really let those onions and garlic get soft and build up a nice depth of flavor. It’s easy to rush this step but trust me, taking your time here makes a big difference.

2. Keep a close eye on your garlic while cooking; if it burns even just a bit it can turn bitter and ruin the taste. I usually add it slightly later if im a bit worried about overcooking the veggies.

3. Let the soup simmer a little longer without a lid if you want it a bit thicker. Uncovering it helps the flavors settle and the soup to reduce naturally, which i find brings everything together better.

4. Before serving, always taste your soup and adjust the salt and pepper. Sometimes a touch of lemon juice right at the end really brightens it up and makes it pop.