Tuscan White Bean Soup

This Tuscan white bean soup is everything I want in a cozy, one-pot meal—simple, hearty, plant-based, and loaded with flavor. I combine creamy cannellini beans, tender vegetables, earthy herbs, and a touch of white wine to create a soup that’s both comforting and wholesome. It’s naturally vegan and gluten-free, making it perfect for sharing with everyone.

Why You’ll Love This Recipe

• Easy to make with minimal cleanup
• Packed with plant-based protein and fiber
• Cozy and flavorful with Tuscan-inspired herbs
• Meal prep and freezer friendly
• Naturally gluten-free and vegan

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• cannellini beans
• yellow onion
• garlic
• olive oil
• carrots
• celery
• white wine (I use Pinot Grigio)
• vegetable broth
• tomato paste
• chopped kale
• salt
• black pepper
• red pepper flakes (optional)
• Italian seasoning
• dried thyme
• dried oregano
• bay leaves

Directions

Step 1: Sauté the Aromatics
I start by heating olive oil in a large pot or Dutch oven over medium heat. I add chopped onion and sauté until it begins to brown. Then I stir in the garlic, carrots, and celery and let everything soften and lightly brown—this step builds a ton of flavor.

Step 2: Deglaze with Wine
I pour in the white wine and cook it down until most of the liquid has evaporated. This really lifts all the tasty bits off the bottom of the pot.

Step 3: Build the Soup
Next, I add the drained cannellini beans, tomato paste, seasonings, and vegetable broth (starting with 2½ cups). I give it a good stir, bring it to a boil, then reduce the heat and simmer, covered, for 15 minutes.

Step 4: Blend for Creaminess
After simmering, I remove the bay leaves and blend about 2½ to 3 cups of the soup until smooth, then pour it back into the pot. This makes the soup creamy without needing any dairy.

Step 5: Add the Kale
I stir in the chopped kale and simmer for a few more minutes until it wilts. I finish with extra salt, pepper, and a squeeze of lemon juice to brighten it up.

Step 6: Serve
I ladle the soup into bowls and enjoy it warm, either on its own or with some rustic gluten-free bread on the side.

Servings and Timing

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Variations

• Use Great Northern or navy beans if I don’t have cannellini on hand
• Swap kale with baby spinach or Swiss chard
• Add diced potatoes or zucchini for extra texture
• Use rosemary or basil in place of thyme and oregano for a different flavor profile

Storage/Reheating

• I store leftovers in an airtight container in the fridge for up to 5 days
• To freeze, I let the soup cool completely and portion it into freezer-safe containers—it’s good for up to 2 months
• For reheating, I thaw it overnight in the fridge and warm it gently on the stovetop, adding more broth if needed

FAQs

Can I skip the wine?

Yes, I can leave it out if preferred. It adds great flavor, but the soup is still delicious without it.

What kind of beans can I use instead of cannellini?

I often use Great Northern, navy, or even butter beans when I want a change. Any creamy white bean works.

Can I make this soup thicker or thinner?

Absolutely. I control the consistency by adjusting the amount of broth. I start with less and add more as needed.

Is this recipe good for meal prep?

Definitely. I make a big batch, portion it out, and keep some in the fridge and some in the freezer. It reheats really well.

How do I keep the kale from getting too soggy?

I add it at the end and only let it simmer for a few minutes—just long enough to wilt without overcooking.

Conclusion

This Tuscan white bean soup has become one of my go-to fall and winter recipes. It’s the kind of meal that feels nurturing but never heavy, and it’s incredibly easy to make with ingredients I usually already have. Whether I’m cooking for the week or craving something cozy on a weeknight, this soup always delivers.

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