This Tuscan White Bean Soup is a delightful, nourishing dish that brings warmth and comfort to any table. With its rich flavors and wholesome ingredients, it fits perfectly for cozy nights in or as a hearty meal prep option. Plus, being vegan and gluten-free, it caters to various dietary preferences while packing a protein punch.
Why You’ll Love This Recipe
- Easy Preparation: This soup comes together in just one pot, making cleanup a breeze.
- Flavorful & Hearty: Each bite is filled with robust flavors from the herbs and spices, complemented by the creamy cannellini beans.
- Meal Prep Friendly: Cook once and enjoy multiple servings throughout the week, perfect for busy schedules.
- Nutritious Ingredients: Packed with vegetables and plant-based protein, this soup is both healthy and satisfying.
- Versatile Pairing: Enjoy it on its own or with crusty gluten-free bread for dipping.
Tools and Preparation
To make your cooking experience smooth, gather these essential tools before starting.
Essential Tools and Equipment
- Large pot or Dutch oven
- Cutting board
- Chef’s knife
- Wooden spoon or spatula
- Blender
Importance of Each Tool
- Large pot or Dutch oven: Essential for sautéing vegetables and simmering the soup evenly.
- Chef’s knife: A sharp knife helps finely chop ingredients quickly and safely.
- Blender: Ideal for creating a smooth texture in part of the soup, enhancing its creaminess.
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.
For the Soup Base
- 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 apple vinegar (I used pinot grigio)
- 2 cups chopped kale (stems removed, finely chopped)
- 2 1/2 – 4 cups vegetable or chicken broth (see notes)
- 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
For Garnish
- 2 tablespoons fresh parsley, finely chopped
How to Make Tuscan White Bean Soup
Step 1: Sauté the Vegetables
In a large pot or Dutch oven, heat the olive oil over medium heat.
1. Add the finely chopped onion.
2. Sauté until it starts to brown slightly.
3. Incorporate the minced garlic, diced celery, and chopped carrots.
4. Continue sautéing for about 10 minutes until the vegetables soften and deepen in color.
Step 2: Add Vinegar & Broth
Once the vegetables are ready:
1. Pour in the white apple vinegar.
2. Sauté until most of the liquid evaporates—about 5 minutes.
3. Add all remaining ingredients except for kale; stir well.
Step 3: Simmer & Blend
Bring the mixture to a boil:
1. Cover it and reduce heat to low.
2. Let it simmer for 15 minutes.
3. After simmering, discard bay leaves.
4. Transfer about 2 1/2 – 3 cups of soup to a blender and blend until smooth.
Step 4: Combine & Finish Cooking
Return blended soup back to the pot:
1. Stir well to combine everything.
2. If it’s too thick, gradually add more broth until reaching your desired consistency.
3. Finally, add in the chopped kale and let simmer for a few minutes until wilted.
Step 5: Taste & Serve
Before serving:
1. Taste your soup and adjust flavors with salt, pepper, or lemon juice as needed.
2. Serve warm on its own or with hearty bread on the side.
Enjoy your delicious Tuscan white bean soup!
How to Serve Tuscan White Bean Soup
Serving Tuscan white bean soup is a delightful experience that can be enhanced with various accompaniments. The heartiness of the soup pairs well with different flavors and textures, making it a versatile dish for any meal.
With Rustic Bread
- Crusty Baguette: This classic French bread is perfect for dipping and soaking up the rich flavors of the soup.
- Gluten-Free Bread: For those avoiding gluten, a hearty gluten-free loaf adds great texture while complementing the soup.
Topped with Fresh Herbs
- Chopped Parsley: A sprinkle of fresh parsley brightens up the soup and adds a burst of color.
- Basil Leaves: Add a few torn basil leaves for an aromatic touch that enhances the overall flavor.
With a Drizzle of Olive Oil
- Extra Virgin Olive Oil: A drizzle over the soup just before serving adds richness and depth, enhancing its Mediterranean essence.
Accompanied by a Salad
- Mixed Greens Salad: A light salad with lemon vinaigrette balances the richness of the soup and adds freshness to the meal.
- Caesar Salad: The crispness of romaine lettuce and creamy dressing contrasts beautifully with the warmth of the soup.
How to Perfect Tuscan White Bean Soup
Achieving perfection in your Tuscan white bean soup requires attention to detail. Here are some tips to elevate your dish:
- Bold Flavors: Use fresh herbs and spices to deepen the flavor profile; consider adding more garlic or thyme based on your taste preferences.
- Right Consistency: If your soup is too thick, gradually add broth until you reach your desired creaminess without losing flavor.
- Quality Ingredients: Opt for high-quality canned beans and organic vegetables for a fresher taste.
- Simmer Time: Allow the soup to simmer longer if possible; this helps meld all the flavors together beautifully.
- Taste as You Go: Adjust seasoning throughout cooking. Always taste before serving to ensure balance in flavors.
Best Side Dishes for Tuscan White Bean Soup
Pairing side dishes with Tuscan white bean soup can enhance your dining experience. Here are some delicious options that will complement your meal perfectly:
- Garlic Bread: Crispy on the outside and soft on the inside, garlic bread is always a favorite alongside soups.
- Caprese Skewers: Fresh mozzarella, basil, and tomatoes threaded onto skewers make for a refreshing appetizer that balances well with the hearty soup.
- Roasted Vegetables: Seasonal roasted veggies add another layer of flavor while providing healthy nutrients.
- Quinoa Salad: A light quinoa salad mixed with cucumbers, tomatoes, and feta offers a protein-packed side that complements the soup’s richness.
- Stuffed Peppers: Bell peppers stuffed with grains or beans can be a satisfying addition that ties in nicely with the bean theme.
- Cheesy Polenta: Creamy polenta topped with cheese creates a comforting side that pairs wonderfully with any bean dish.
Common Mistakes to Avoid
Making Tuscan white bean soup can be a delightful experience, but there are common pitfalls to watch out for.
Skipping the sauté step: This is crucial for developing flavor. Always sauté your onions and garlic until they are fragrant and slightly browned.
Not adjusting the broth: The recipe calls for a range of broth. Start with the lower end and add more as needed to achieve your desired consistency.
Overcooking the kale: Adding kale too early can lead to mushy greens. Add it towards the end of cooking to maintain its texture and nutrients.
Ignoring seasoning adjustments: Taste your soup before serving! You might need extra salt, pepper, or a splash of lemon juice to enhance the flavors.
Using canned beans without rinsing: Rinsing removes excess sodium and improves flavor. Always drain and rinse your canned cannellini beans before adding them to the pot.
Refrigerator Storage
- Store in an airtight container.
- Keep in the fridge for up to 5 days.
- Allow soup to cool completely before sealing to avoid condensation.
Freezing Tuscan White Bean Soup
- Use freezer-safe containers or heavy-duty freezer bags.
- The soup can be frozen for up to 3 months.
- Leave some space in containers for expansion as it freezes.
Reheating Tuscan White Bean Soup
Oven: Preheat to 350°F (175°C). Place soup in an oven-safe dish covered with foil. Heat for about 20-30 minutes, stirring occasionally.
Microwave: Place soup in a microwave-safe bowl. Cover loosely and heat on high for 2-3 minutes, stirring halfway through.
Stovetop: Pour soup into a pot over medium heat. Stir frequently until heated through, about 5-10 minutes. Add extra broth if necessary.
Frequently Asked Questions
Can I use other beans in Tuscan white bean soup?
Yes! While cannellini beans are traditional, you can substitute with navy beans or great northern beans for a different flavor and texture.
How do I make Tuscan white bean soup creamy?
To achieve a creamier texture, blend a portion of the soup after simmering or add a splash of coconut milk or cashew cream at the end.
What spices pair well with Tuscan white bean soup?
Apart from the suggested herbs, adding smoked paprika or fresh basil can enhance the flavors beautifully.
Is this Tuscan white bean soup gluten-free?
Absolutely! This recipe is naturally gluten-free, making it suitable for those with gluten sensitivities.
Final Thoughts
This Tuscan white bean soup is not only easy to prepare but also packed with nutritious ingredients that make it a satisfying meal. Its versatility allows you to customize it by adding different vegetables or spices based on your preference. Give it a try—your taste buds will thank you!
Tuscan White Bean Soup
Tuscan White Bean Soup is a warm, wholesome dish that embodies comfort and nutrition. This easy-to-make, one-pot recipe is perfect for cozy evenings or meal prep, catering to vegan and gluten-free diets while offering a robust flavor profile. Bursting with creamy cannellini beans, fresh vegetables, and aromatic herbs, each spoonful provides not just sustenance but also a delightful culinary experience. Serve it alongside crusty gluten-free bread or garnish with fresh herbs for added vibrancy.
- Total Time: 45 minutes
- Yield: Serves about 6
Ingredients
- 3 cans cannellini beans (drained and rinsed)
- 1 yellow onion (finely chopped)
- 4 cloves garlic (minced)
- 2 tablespoons olive oil
- 2 large carrots (chopped)
- 1 stalk celery (diced)
- 1/3 cup white apple vinegar
- 2 cups chopped kale
- 2 – 4 cups vegetable or chicken broth
- salt
- black pepper
- red pepper flakes
- Italian seasoning
- bay leaves
- dried thyme
- dried oregano
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and sauté until lightly browned.
- Incorporate minced garlic, diced celery, and chopped carrots; sauté for about 10 minutes until softened.
- Pour in white apple vinegar; cook until most liquid evaporates (about 5 minutes). Add remaining ingredients except kale; stir well.
- Bring soup to a boil, then cover and reduce heat to low. Simmer for 15 minutes; discard bay leaves.
- Blend part of the soup until smooth and return it to the pot. Stir in kale and simmer until wilted.
- Adjust seasoning as needed before serving warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 3g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg
Keywords: For creamier texture, blend more of the soup or add coconut milk at the end. Feel free to substitute beans according to preference—navy or great northern beans work well too.
