This Tuscan White Bean Soup is the perfect dish for any occasion, whether you’re hosting a cozy dinner or meal prepping for the week. It’s hearty, nutritious, and packed with flavor while being vegan and gluten-free. This one-pot wonder not only warms you from the inside out but also pairs beautifully with rustic bread for dipping.
Why You’ll Love This Recipe
- Easy to Prepare: This soup comes together in just one pot, making cleanup a breeze.
- Nutritious: Packed with protein from cannellini beans and vitamins from kale, it’s a healthy choice.
- Flavorful: The combination of garlic, wine, and spices creates a rich and satisfying taste.
- Versatile: Enjoy it as a main course or as a side dish; it fits any meal plan!
- Meal Prep Friendly: Make a big batch ahead of time and store it for quick meals throughout the week.
Tools and Preparation
Having the right tools makes cooking easier and more enjoyable. Here are some essential items you’ll need to make this Tuscan White Bean Soup.
Essential Tools and Equipment
- Large pot or Dutch oven
- Cutting board
- Chef’s knife
- Blender
- Measuring cups and spoons
Importance of Each Tool
- Large pot or Dutch oven: Ideal for simmering soups evenly without burning.
- Blender: Helps achieve that creamy texture by blending part of the soup smoothly.
- Chef’s knife: Necessary for chopping vegetables quickly and efficiently.
Ingredients
This Tuscan white bean soup is made in one pot, easy to make, and perfect for meal prep! It’s vegan, gluten-free, full of protein, and perfect with some rustic (gluten-free!) bread for dipping.
Main 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)
- 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
- 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
How to Make Tuscan White Bean Soup
Step 1: Sauté the Vegetables
Start by heating olive oil in your large pot over medium heat.
1. Add the finely chopped onion and sauté until it starts to brown slightly.
2. Incorporate minced garlic, diced celery, and chopped carrots into the pot.
3. Continue sautéing for about ten minutes until the vegetables soften and develop color.
Step 2: Add Wine and Broth
Now it’s time to build flavor.
1. Pour in the white wine and cook until most of the liquid has evaporated—around five minutes.
2. Stir in all remaining ingredients except for the kale. Adjust broth according to your desired consistency.
Step 3: Simmer Your Soup
Bring everything to a boil.
1. Cover your pot, reduce heat to low, and let it simmer for about fifteen minutes.
2. After simmering, remove bay leaves from the soup.
Step 4: Blend for Creaminess
Get ready for that silky texture!
1. Transfer about two-and-a-half to three cups of soup into a blender.
2. Blend until smooth then return it back to the pot.
Step 5: Wilt the Kale
Finish off your soup by adding kale.
1. Stir in chopped kale and let it simmer just until wilted—this should take only a few minutes.
2. Taste your soup; adjust flavors with more salt, pepper, or even a squeeze of lemon juice if needed.
Step 6: Serve Warm
Enjoy your delicious bowl of Tuscan white bean soup warm! Serve as is or with hearty bread on the side.
With this recipe in hand, you’re set for delicious meals that are healthy and satisfying!
How to Serve Tuscan White Bean Soup
Tuscan white bean soup is not only delicious but also versatile. You can serve it in various ways to enhance your meal experience and enjoy its rich flavors.
With Crusty Bread
- Rustic Baguette: A warm, crusty baguette complements the soup perfectly for dipping.
- Gluten-Free Bread: For a gluten-free option, choose a hearty gluten-free bread for a satisfying pairing.
As a Main Course
- Hearty Salad: Serve the soup alongside a fresh green salad for a balanced meal.
- Grain Bowl: Pour the soup over cooked quinoa or brown rice for added texture and nutrition.
With Toppings
- Fresh Herbs: Garnish with chopped parsley or basil to add freshness and color.
- Croutons: Top with homemade croutons for an extra crunch that contrasts with the creamy soup.
As a Starter
- Small Portions: Serve in small bowls as an appetizer before a larger meal to excite the palate.
- Appetizer Sampler: Pair with other small bites like olives or cheese for a tapas-style experience.
How to Perfect Tuscan White Bean Soup
To make your Tuscan white bean soup even better, consider these helpful tips.
- Flavor Enhancements: Add more garlic or herbs to intensify the flavor profile.
- Customize Consistency: Adjust the broth amount based on how thick you prefer your soup.
- Freshness Matters: Use fresh kale instead of frozen for better texture and taste.
- Season Gradually: Taste as you go and adjust salt and spices throughout cooking for optimal flavor balance.
- Use Quality Ingredients: Choose high-quality olive oil and wine, as they will enhance the overall taste of the dish.
Best Side Dishes for Tuscan White Bean Soup
Pairing your Tuscan white bean soup with delectable side dishes elevates your dining experience. Here are some fantastic options.
- Garlic Bread: A classic choice that brings a delightful crunch and buttery richness to each bite.
- Caesar Salad: This crisp salad adds texture and acidity that complements the soup’s flavors beautifully.
- Roasted Vegetables: Seasonal veggies roasted until caramelized offer sweetness and depth alongside the soup.
- Stuffed Peppers: Colorful bell peppers filled with grains or cheese make for a hearty side that pairs well.
- Pasta Primavera: Lightly sautéed vegetables tossed with pasta create a colorful accompaniment that enhances the meal.
- Cheese Platter: A selection of cheeses can provide contrast in flavor and texture, perfect for enjoying alongside the soup.
Common Mistakes to Avoid
Making Tuscan white bean soup can be simple, but there are a few common mistakes that can affect the flavor and texture of your dish.
- Skipping the Sauté Step: Failing to sauté the onions and garlic properly can lead to a bland soup. Spend enough time browning these ingredients to enhance their flavors.
- Not Using Enough Broth: Using too little broth can result in a thick soup that lacks depth. Start with 2 1/2 cups and adjust as needed for your desired consistency.
- Ignoring Seasoning: Under-seasoning can leave your soup flat. Always taste before serving and adjust salt, pepper, and other spices according to your preference.
- Rushing the Simmering Process: Not allowing your soup to simmer long enough can prevent flavors from developing. Make sure you let it cook for at least 15 minutes.
- Neglecting Fresh Ingredients: Skimping on fresh herbs and vegetables can diminish the dish’s appeal. Use fresh kale and herbs for a vibrant taste.
- Blending All Ingredients: Blending all of the soup can make it too smooth. Reserve some chunky bits for texture in your Tuscan white bean soup.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover Tuscan white bean soup in an airtight container.
- It will last up to 5 days in the refrigerator.
Freezing Tuscan White Bean Soup
- Allow the soup to cool completely before transferring it to freezer-safe containers.
- It can be frozen for up to 3 months.
Reheating Tuscan White Bean Soup
- Oven: Preheat to 350°F (175°C) and heat in an oven-safe dish covered with foil until warmed through.
- Microwave: Place in a microwave-safe bowl, cover, and heat in short intervals, stirring in between until hot.
- Stovetop: Heat over medium heat in a pot, stirring occasionally until fully heated.
Frequently Asked Questions
Here are some commonly asked questions about making Tuscan white bean soup.
What is Tuscan White Bean Soup?
Tuscan white bean soup is a hearty, plant-based dish made with cannellini beans, vegetables, and spices, perfect for a warming meal.
Can I customize my Tuscan White Bean Soup?
Absolutely! You can add other vegetables like zucchini or bell peppers or include proteins such as sausage or tofu for extra flavor.
Is Tuscan White Bean Soup vegan?
Yes, this recipe is vegan as it contains no animal products. It’s also gluten-free!
How do I make this soup thicker?
To thicken your Tuscan white bean soup, blend part of it and stir it back into the pot or add more beans.
What should I serve with Tuscan White Bean Soup?
For an excellent meal pairing, serve this soup with crusty bread or a side salad for added freshness.
Final Thoughts
This Tuscan white bean soup is not just comforting; it’s also versatile. You can adapt it with different ingredients based on your preferences. Whether you enjoy it plain or with some fresh bread on the side, it’s sure to satisfy any craving. Give it a try and discover how delightful this dish can be!
Tuscan White Bean Soup
Tuscan White Bean Soup is a comforting and nourishing dish that’s perfect for any occasion. This vegan and gluten-free soup is made in just one pot, making it an ideal choice for busy weeknights or cozy gatherings. Rich in flavor and packed with nutrients from cannellini beans and kale, this hearty soup warms you from the inside out. It’s versatile enough to be served as a main course or as an accompaniment to crusty bread for dipping. With simple ingredients and easy preparation, you’ll have a delicious meal that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
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)
- 1/3 cup white wine
- 2 cups chopped kale (stems removed, finely chopped)
- 2 1/2 – 4 cups vegetable or chicken broth
- 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
- In a large pot over medium heat, sauté the chopped onion in olive oil until lightly browned.
- Add garlic, celery, and carrots; sauté for about ten minutes until softened.
- Pour in white wine; cook until most of the liquid evaporates.
- Stir in remaining ingredients except kale; adjust broth for desired consistency.
- Bring to a boil, cover, reduce heat to low, and simmer for about fifteen minutes.
- Blend part of the soup until smooth and return it to the pot.
- Stir in kale; simmer until wilted. Adjust seasoning as needed before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 550mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 0mg
