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–+ servings
Tuscan White Bean Soup

Tuscan White Bean Soup

This Tuscan White Bean Soup is a simple, one-pot meal that's vegan and packed with protein, perfect for meal prep.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Soup
Cuisine Italian
Servings 1 bowl
Calories 221 kcal

Equipment

  • large pot
  • Dutch oven
  • blender

Ingredients
  

Beans and Vegetables

  • 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
  • ⅓ cup white wine I used pinot grigio
  • 2 cups chopped kale stems removed, finely chopped
  • 2 ½ - 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 Italian seasoning
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • ½ teaspoon dried oregano

Instructions
 

Cooking Instructions

  • Saute the finely chopped onion in a large pot or dutch oven with the oil.
  • Once it starts to brown slightly, add in the garlic, celery and carrot. Saute an additional 10 or so minutes to let the veggies soften and brown slightly.
  • 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, then transfer about 2 ½ - 3 cups worth of the soup to a blender. Blend until smooth.
  • Transfer back to the pot and stir well to combine.
  • 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 quite a big range for the broth because it all depends on how thick you want the soup to be. If you want it more like a thicker stew, use 2-3 cups, but if you want more of a soup, use 3-4 cups. You can always add more if you want to thin it out, but I suggest starting on the lower end since it's much easier to thin out than it is to thicken up. You can leave the wine out if you prefer, but I recommend it for the best flavor!

Nutrition

Serving: 1bowlCalories: 221kcalCarbohydrates: 25gProtein: 15gFat: 5gSaturated Fat: 1gPotassium: 198mgFiber: 14gSugar: 1g
Keyword gluten-free soup, healthy meals, meal prep, one pot recipe, Tuscan White Bean Soup, Vegan Soup
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