Cozy up with a bowl of this rustic Tuscan white bean soup!
Tender white beans, fresh kale, and vegetables swim in a flavorful tomato-based broth with a splash of balsamic.
Sprinkle on the Parmesan until your heart’s content. Or, skip it for a tasty plant-based meal.
It’s a delicious, wholesome bowl that’s easy on your waistline and wallet.
Why You’ll Love This Tuscan White Bean Soup
One-Pot Wonder: Made in one pot, this recipe minimizes cleanup and maximizes convenience, offering a quick and easy meal solution.
Rustic Charm: All the rustic flavors and textures will transport your taste buds to the Tuscan countryside!
Nourishing Comfort: You get a big, warm bowl of comfort food that doesn’t compromise on nutrition. It’s perfect for a chilly day!
Budget-Friendly: Using simple and affordable ingredients, this soup delivers gourmet flavor without breaking the bank.
Ingredients
- White Beans: Cannellini or Great Northern beans work, as well. They’re creamy and loaded with protein, making the soup both filling and nutritious.
- Veggies: A classic mirepoix of onion, carrots, and celery stalks provides a flavorful base. Garlic adds a robust aroma and kale adds extra texture and nutrition.
- Seasonings: Italian seasoning for flavor, red pepper flakes for heat, and salt and pepper for enhancing everything.
- Olive Oil: A heart-healthy fat used for sautéing the vegetables.
- Tomato Paste: It adds depth and richness to the broth.
- Canned Diced Tomatoes: Juicy and tangy, it forms the backbone of the broth.
- Vegetable Broth: You can’t have a brothy soup without it! Store-bought or homemade both work.
- Bay Leaf: It adds a subtle, aromatic depth, enhancing the overall flavor.
- Balsamic Vinegar: It adds a hint of sweetness and acidity to balance the flavors beautifully.
- Parmesan Cheese: It’s optional but recommended and adds a savory, umami finish when sprinkled on top.
How to Make Tuscan White Bean Soup
This rustic soup is a celebration of simple ingredients coming together for a flavor-packed meal.
All you need are some common kitchen staples and one pot.
1. Sauté the veggies. In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook for about 5-7 minutes.
2. Add the garlic and Italian seasoning. Stir in the minced garlic, Italian seasoning, and red pepper flakes. Cook for 1 minute.
3. Add the tomato paste. Stir in the tomato paste. Cook for 1-2 minutes.
4. Add the tomatoes and broth. Pour in the diced tomatoes and vegetable broth. Stir to combine.
5. Simmer. Add the bay leaf. Bring to a boil, then reduce the heat to low. Simmer for about 10 minutes.
6. Add the beans and kale. Stir in the white beans and chopped kale. Simmer for another 5-10 minutes.
7. Season. Remove the bay leaf. Stir in the balsamic vinegar. Season the soup with salt and pepper to taste.
8. Serve. Top with grated Parmesan cheese if desired. Serve hot and enjoy!
Tips for the Best Tuscan White Bean Soup
If you want a soup that has everyone saying “mmm,” follow these tips:
- Taste and adjust. Soup tastes best when seasoned to taste. So adjust the salt, pepper, and balsamic vinegar to your liking.
- Keep the liquid. For a more savory flavor, use the liquid from the canned beans.
- Make it creamy. For a creamier texture, blend some of the soup. Use an immersion blender or a regular blender while still keeping some chunkiness.
- Get creative. Put your own spin on it! Add Italian sausage for a meatier version, or use greens like spinach or chard. You could even add half-and-half for a creamy soup.
How to Store
Whenever I make this soup, I always make extra.
It’s the perfect satisfying meal to have on hand, especially for busy weeks when I don’t feel like cooking.
To Store: Transfer cooled leftovers to an air-tight container. Refrigerate for up to 4 days.
To Freeze: Transfer cooled leftovers to freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. Label and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
To Reheat: Warm gently on the stovetop over medium heat, stirring occasionally, until heated through. You can also microwave individual portions in a microwave-safe bowl, covered, for 2-3 minutes, stirring halfway through.
Tuscan White Bean Soup
6
servings10
minutes30
173
kcalThis hearty Tuscan white bean soup will warm you up from the inside out! It’s full of fiber-rich beans, kale, carrots, and celery in a delicious tomato broth.
Ingredients
2 tablespoons olive oil
1 large onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
4 cloves garlic, minced
1 1/2 teaspoons Italian seasoning
1/4 teaspoon red pepper flakes (optional)
2 tablespoons tomato paste
1 can (14.5 ounce) diced tomatoes
4 cups vegetable broth
1 bay leaf
2 cans (15 ounces each) white beans (cannellini or great northern), drained and rinsed
2 cups chopped kale
1 tablespoon balsamic vinegar
Salt and freshly ground black pepper, to taste
Grated Parmesan cheese, for serving (optional)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook for about 5-7 minutes, until the vegetables are softened.
- Stir in the minced garlic, Italian seasoning, and red pepper flakes (if using). Cook for 1 minute until fragrant.
- Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly and deepen in flavor.
- Pour in the diced tomatoes (with their juices) and vegetable broth. Stir to combine.
- Add the bay leaf and bring the mixture to a boil. Reduce the heat to low and simmer for about 10 minutes.
- Stir in the white beans and chopped kale. Continue to simmer for another 5-10 minutes, until the kale is wilted and the beans are heated through.
- Remove the bay leaf. Stir in the balsamic vinegar. Season with salt and pepper to taste.
- Ladle the soup into bowls. Sprinkle with grated Parmesan cheese if desired. Serve hot with crusty bread on the side. Enjoy!
