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Tuscan White Bean Soup

Tuscan White Bean Soup
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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.

Ingredients

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  • 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

  1. In a large pot over medium heat, sauté the chopped onion in olive oil until lightly browned.
  2. Add garlic, celery, and carrots; sauté for about ten minutes until softened.
  3. Pour in white wine; cook until most of the liquid evaporates.
  4. Stir in remaining ingredients except kale; adjust broth for desired consistency.
  5. Bring to a boil, cover, reduce heat to low, and simmer for about fifteen minutes.
  6. Blend part of the soup until smooth and return it to the pot.
  7. Stir in kale; simmer until wilted. Adjust seasoning as needed before serving.

Nutrition

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