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Easy Tuscan White Bean Soup
Amalie

Easy Tuscan White Bean Soup

A comforting and hearty dairy-free soup, packed with flavor from cannellini beans, kale, and aromatic vegetables.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: Italian
Calories: 250
Ingredients Method Notes

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 vegetable broth (for deglazing)
  • 2 cups chopped kale, stems removed
  • 2 1/2 – 4 cups vegetable broth
  • 1 tablespoon tomato paste
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon Italian seasoning
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add the finely chopped onion to the pot.
  3. Sauté the onion until it becomes translucent, about 5-7 minutes.
  4. Add the minced garlic, chopped celery, and chopped carrots to the pot.
  5. Continue to sauté the vegetables for another 5-7 minutes, allowing them to brown slightly.
  6. Pour in 1/3 cup vegetable broth to deglaze the pot.
  7. Scrape up any browned bits from the bottom of the pot with a wooden spoon.
  8. Let the liquid simmer for about 5 minutes until most of it has evaporated.
  9. Stir in the drained and rinsed cannellini beans.
  10. Stir in the tomato paste.
  11. Add the 1 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon red pepper flakes, 1/4 teaspoon Italian seasoning, 2 bay leaves, 1 teaspoon dried thyme, and 1/2 teaspoon dried oregano.
  12. Pour in 2 1/2 cups of vegetable broth.
  13. Bring the mixture to a gentle boil.
  14. Reduce the heat to low, cover the pot, and let the soup simmer for 15 minutes.
  15. Discard the bay leaves from the soup.
  16. Carefully remove about 2 1/2 to 3 cups of the soup mixture from the pot.
  17. Blend the removed soup mixture until smooth using an immersion blender or a regular blender.
  18. Return the blended mixture to the pot and stir to combine.
  19. Add more vegetable broth (up to 1 1/2 cups) if you prefer a thinner consistency.
  20. Stir in the 2 cups of chopped kale.
  21. Cook for a few minutes until the kale is wilted.
  22. Taste the soup and adjust with additional salt, pepper, or a squeeze of lemon juice if desired.
  23. Serve warm.

Notes

Always rinse canned beans thoroughly to remove excess sodium and starches.
Sautéing vegetables until golden brown adds significant depth of flavor.
A squeeze of fresh lemon juice at the end brightens the entire dish.
Consider adding a parmesan rind while simmering for an extra umami boost.