Tuscan White Bean Soup

Name: Tuscan White Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion (finely diced); 2 medium carrots (peeled and diced); 2 celery stalks (diced); 4 cloves garlic (minced); 2 tablespoons tomato paste; 1 teaspoon dried thyme; ½ teaspoon dried rosemary; ¼ teaspoon red pepper flakes (optional); 4 cups low-sodium vegetable broth; 2 15 ounce cans cannellini beans, drained and rinsed; 1 bay leaf; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 4 cups chopped kale (stems removed); 1 tablespoon fresh lemon juice; Freshly grated Parmesan cheese (for serving (optional)

Tuscan White Bean Soup is a hearty, comforting soup that will fill you up during the cold months. Fresh vegetables, protein packed beans, kale and flavorful vegetables make this a great soup you are sure to love! Add your favorite fresh herbs for extra flavor and serve it with a side of your favorite crusty bread to soak up all of those delicious juices!

Prep15 min
Cook30 min
Total45 min
Makes6 servings
Calories62

Ingredients

6 servings

2 tablespoons olive oil
1 medium yellow onion (finely diced)
2 medium carrots (peeled and diced)
2 celery stalks (diced)
4 cloves garlic (minced)
2 tablespoons tomato paste
1 teaspoon dried thyme
½ teaspoon dried rosemary
¼ teaspoon red pepper flakes (optional)
4 cups low-sodium vegetable broth
2 15 ounce cans cannellini beans, drained and rinsed
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 cups chopped kale (stems removed)
1 tablespoon fresh lemon juice
Freshly grated Parmesan cheese (for serving (optional)

Method

1
Heat olive oil in a large pot or dutch oven over medium heat. Add onion, carrots, and celery. Sauté for 7-8 minutes, stirring occasionally, until softened and lightly golden.
2
Add garlic and tomato paste. Cook, stirring constantly, for a minute, until fragrant. Stir in thyme, rosemary, and red pepper flakes (if using).
3
Pour in broth. Add beans and bay leaf, then season with salt and pepper. Bring to a boil, reduce the heat, and simmer uncovered for 15 minutes. Transfer about 2 cups of the soup to a blender and process until creamy. Return the mixture to the pot.
4
Stir in the chopped kale and simmer for 4-5 minutes, just until it is wilted and tender. Remove the bay leaf. Add lemon juice and adjust the seasoning, if needed. If the soup is too thick to your liking, add an additional ½ cup of broth to loosen it up.
5
Serve the soup topped with freshly grated Parmesan. Enjoy!

Notes

This soup is thick and hearty rather than brothy. If you prefer a more broth-forward soup, use 5-6 cups of broth instead of 4. Cannellini beans give the creamiest result, but Great Northern beans can be used as a substitute. Be sure to drain and rinse canned beans well. You can also use an immersion blender to partially blend the soup directly in the pot until part of it is creamy, while plenty of beans and vegetables remain whole. The goal is a thick, spoonable texture - not a fully puréed soup. Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup freezes well. Let it cool completely, then transfer to freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a little broth or water if needed. For a vegan version, skip the Parmesan or use a dairy-free alternative.