Description

This Tuscan White Bean Soup is a hearty, creamy, and flavorful dish packed with tender cannellini beans, fresh vegetables, and a blend of Italian seasonings. Made in one pot and ready in under 30 minutes, it’s a comforting and nutritious meal perfect for any day of the week.

Ingredients

Scale

Soup Base

1/4 cup olive oil
3 shallots (or one small onion, chopped)
4 cloves garlic (minced)
2 large carrots (chopped)
3 stalks celery (diced)
1 tablespoon tomato paste

Main Ingredients

17 oz cannellini beans (canned, drained and rinsed)
3-5 cups vegetable broth
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Italian seasoning
1 teaspoon red pepper flakes
4 ounces kale (or baby spinach)

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Instructions

Heat the oil and sauté aromatics: In a large pot over medium-high heat, warm the olive oil. Add the shallots (or chopped onion) and minced garlic, sautéing for about 3 minutes until fragrant and translucent.
Add the vegetables: Incorporate the chopped carrots and diced celery into the pot. Continue to sauté until the vegetables start getting soft, approximately 5 minutes.
Add tomato paste and beans: Stir in the tomato paste quickly to coat the vegetables, then add the drained and rinsed cannellini beans, vegetable broth, salt, pepper, Italian seasoning, and red pepper flakes.
Simmer the soup: Bring the soup to a boil, then reduce heat to low. Cover the pot and let it simmer gently for 10 to 15 minutes to allow the flavors to meld and the vegetables to become tender.
Blend for creaminess: Using a hand mixer, carefully blitz half of the soup directly in the pot to create a creamy texture while keeping some beans and vegetables whole. Be cautious not to blend the entire soup.
Add greens and finish cooking: Stir in the kale or baby spinach, cooking for several more minutes until the greens wilt.
Serve: Mix the soup well, remove from heat, and ladle into bowls for serving.

Notes

This soup is rich and creamy without the use of dairy, making it naturally vegan and vegetarian friendly.
The amount of vegetable broth can be adjusted between 3 to 5 cups to achieve your preferred soup consistency.
Using a hand mixer to partially blend the soup adds creaminess while keeping texture.
You can substitute kale with baby spinach for a milder flavor and quicker cooking time.
The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.

Nutrition

Serving Size: 1 serving
Calories: 263 kcal
Sugar: 4 g
Sodium: 320 mg
Fat: 14 g
Saturated Fat: 2 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 31 g
Fiber: 10 g
Protein: 9 g
Cholesterol: 0 mg