Tuscan White Bean Soup
This Tuscan White Bean Soup is vegan, gluten-free, and perfect for meal prep. It's hearty and full of flavor, ideal for dipping with bread.
Equipment
- large pot
- Dutch oven
Ingredients
Beans and Base
- 3 cans cannellini beans drained and rinsed
- 1 medium yellow onion finely chopped
- 4 cloves garlic minced
- 2 tablespoons olive oil
- 2 large carrots peeled and chopped
- 1 stalk celery diced
- ⅓ cup white wine I used pinot grigio
- 2 cups chopped kale stems removed and finely chopped
- 2.5 - 4 cups vegetable or chicken broth see notes
- 1 tablespoon tomato paste
- 1 teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- ¼ teaspoon red pepper flakes omit if you don't like spice
- ¼ teaspoon Italian seasoning
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
Instructions
Cooking Instructions
- Saute the finely chopped onion in a large pot with the oil.
- Once it starts to brown slightly, add in the garlic, celery, and carrot. Saute an additional 10 minutes to let the veggies soften.
- Add in the white wine and saute until most of the liquid has evaporated, about 5 minutes.
- Add in all remaining ingredients except for the kale and stir well.
- Bring to a boil, then cover and reduce heat to low. Let simmer for 15 minutes.
- Discard the bay leaves, transfer about 2 ½ - 3 cups of the soup to a blender, and blend until smooth.
- Transfer back to the pot, stir well, and adjust thickness with more broth if necessary.
- Add in the chopped kale and let simmer for a few minutes to allow the kale to wilt. Taste and adjust flavors as desired.
- Serve warm as is or with a hearty bread on the side.
Notes
There is a range for the broth depending on how thick you want the soup. Start with 2 ½ cups if you prefer a thicker soup. You can omit the wine if desired, but it's recommended for flavor.
Nutrition
Serving: 1bowlCalories: 221kcalCarbohydrates: 25gProtein: 15gFat: 5gSaturated Fat: 1gPotassium: 198mgFiber: 14gSugar: 1g
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