Description
This hearty Tuscan White Bean Soup features creamy cannellini beans, aromatic vegetables, and tender kale simmered in a flavorful broth with hints of white wine and herbs. Perfect as a comforting, nutritious meal any day of the week.
Ingredients
Beans and Broth
- 3 (15 ounce) cans cannellini beans, drained and rinsed
- 2 1/2 - 4 cups vegetable or chicken broth
- 1/3 cup white wine (such as pinot grigio)
Vegetables
- 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
Seasonings
- 1 tablespoon tomato paste
- 1 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1/4 teaspoon red pepper flakes (optional for spice)
- 1/4 teaspoon Italian seasoning
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
Oils and Fats
- 2 tablespoons olive oil
Instructions
- Sauté the Onion: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped onion and cook until it begins to soften and turn slightly golden.
- Add Vegetables: Stir in the minced garlic, diced celery, and chopped carrots. Continue sautéing for about 10 minutes, allowing the vegetables to soften and brown slightly, which develops the soup’s rich flavor.
- Add White Wine: Pour in the white wine and cook, stirring occasionally, until most of the liquid evaporates, approximately 5 minutes.
- Add Remaining Ingredients: Add the drained and rinsed cannellini beans, tomato paste, salt, black pepper, red pepper flakes, Italian seasoning, bay leaves, dried thyme, dried oregano, and start with 2 1/2 cups of broth. Stir well to combine all the ingredients.
- Simmer: Bring the mixture to a boil. Once boiling, cover and reduce the heat to low. Let the soup simmer gently for 15 minutes to meld the flavors and soften the ingredients.
- Blend Part of the Soup: Remove and discard the bay leaves. Carefully transfer about 2 1/2 to 3 cups of the soup into a blender. Blend until smooth to give the soup a creamy texture.
- Combine and Adjust Consistency: Pour the blended soup back into the pot and stir well. If the soup is too thick, add more broth until it reaches your desired consistency.
- Add Kale: Stir in the chopped kale and let it simmer for a few minutes until wilted. Taste and adjust seasoning by adding more salt, pepper, or a squeeze of lemon juice if desired.
- Serve: Serve the soup warm on its own or accompanied by hearty bread. Enjoy this delicious and nourishing Tuscan White Bean Soup!
Notes
- You can adjust the amount of broth depending on your preferred soup thickness. Start with 2 1/2 cups and add up to 4 cups if you like a thinner soup.
- Omitting red pepper flakes will result in a milder soup for those sensitive to spice.
- Using vegetable broth keeps the soup vegetarian; chicken broth adds a richer flavor if preferred.
- A squeeze of lemon juice at the end brightens the flavors beautifully.
