Description
A hearty and flavorful Tuscan White Bean Soup featuring cannellini beans, fresh vegetables, and savory herbs simmered to perfection for a creamy, comforting meal.
Ingredients
Scale
Beans and Broth
- 3 (15-ounce) cans cannellini beans, drained and rinsed
- 2 ½ – 4 cups vegetable or chicken broth, as needed
Vegetables and Aromatics
- 1 yellow onion, finely chopped
- 4 cloves garlic, minced
- 2 large carrots, peeled and chopped
- 1 stalk celery, diced
- 2 cups chopped kale, stems removed and finely chopped
Liquids and Seasonings
- 2 tablespoons olive oil
- â…“ cup white wine (such as pinot grigio; optional)
- 1 tablespoon tomato paste
- 1 teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- ¼ teaspoon red pepper flakes (omit for less spice)
- ¼ teaspoon Italian seasoning
- 2 bay leaves
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
Instructions
- Saute the Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped onion and saute until it starts to brown slightly.
- Cook the Vegetables: Stir in the minced garlic, diced celery, and chopped carrots. Continue to saute for about 10 minutes, allowing the vegetables to soften and brown, which deepens the soup’s flavor.
- Deglaze with Wine: Pour in the white wine and cook for around 5 minutes until most of the liquid evaporates, scraping any browned bits from the bottom for extra flavor.
- Add Beans and Seasonings: Add the drained cannellini beans, tomato paste, salt, pepper, red pepper flakes, Italian seasoning, thyme, oregano, bay leaves, and 2 ½ cups of broth (reserving any extra broth to adjust later). Stir well to combine.
- Simmer: Bring the mixture to a boil. Once boiling, cover the pot, reduce the heat to low, and let it simmer for 15 minutes to meld the flavors.
- Blend for Creaminess: Discard the bay leaves. Transfer about 2 ½ to 3 cups of the soup to a blender and blend until smooth. Be careful with hot liquids. Pour the blended mixture back into the pot and stir well.
- Adjust Consistency: If the soup is too thick, add more broth as needed to reach your desired consistency.
- Add Kale: Stir in the finely chopped kale and let it simmer for a few minutes, until the kale wilts and becomes tender. Taste and adjust seasoning as desired, adding more salt, pepper, or a squeeze of lemon juice as needed.
- Serve: Enjoy your soup warm, paired with rustic (gluten-free) bread or as is.
Notes
- For a richer depth of flavor, use chicken broth instead of vegetable broth if not vegan.
- Omit red pepper flakes or adjust to your preferred spice level.
- Use gluten-free bread for a gluten-free meal option.
- Be cautious when blending hot soup to avoid splattering.
- Adding a squeeze of lemon juice just before serving can brighten the flavors.
