Tuscan White Bean Soup

Tuscan white bean soup is one of my go-to meals when I want something warm, filling, and wholesome without spending hours in the kitchen. It’s a one-pot wonder that brings together creamy cannellini beans, sautéed veggies, fresh herbs, and just a hint of white wine for depth. I love how it manages to be both hearty and light, perfect for lunch or dinner all week long.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly easy to make and packed with plant-based protein. It’s naturally gluten-free, vegan, and great for meal prep. The white beans make it super creamy without needing any dairy, and the balance of vegetables and herbs gives every bite a burst of flavor. It’s comforting, nutritious, and pairs perfectly with rustic bread for dipping.

Ingredients

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

• Olive oil (or oil of choice)
• 1 yellow onion, finely chopped
• 3–4 garlic cloves, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cans cannellini beans, drained and rinsed
• 1/2 cup white wine (optional but recommended)
• 1 tsp Italian seasoning
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• Salt and pepper, to taste
• 4 cups vegetable broth (use low sodium if preferred)
• 2 cups chopped kale (or spinach as a substitute)
• Fresh herbs like parsley or basil for garnish (optional)

Directions

1. I start by heating olive oil in a large pot or Dutch oven over medium heat.
2. I add the chopped onion and sauté for about 5 minutes, or until it starts to brown.
3. I stir in the garlic, carrots, and celery, letting them cook for another 5 minutes to soften.
4. I pour in the white wine to deglaze the pan, scraping any bits off the bottom and letting it simmer for 2–3 minutes.
5. I add in the cannellini beans, Italian seasoning, thyme, oregano, salt, pepper, and vegetable broth.
6. I bring the soup to a boil, then reduce the heat and let it simmer uncovered for 15–20 minutes.
7. Finally, I stir in the chopped kale and cook for another 5 minutes, just until wilted. I taste and adjust the seasonings before serving.

Servings and timing

This recipe makes about 4–6 servings, depending on portion size. It takes around 10 minutes to prep and 30–35 minutes to cook, making it a perfect weeknight dinner or meal prep option.

Variations

Sometimes I blend half of the soup with an immersion blender to make it creamier. I’ve also swapped the kale for spinach or added zucchini for extra veggies. If I’m not keeping it vegan, a sprinkle of grated Parmesan adds richness. And if I want more spice, I throw in a pinch of red pepper flakes.

Storage/Reheating

I store the soup in airtight containers in the fridge for up to 5 days. It also freezes well for up to 3 months. To reheat, I warm it on the stove over medium heat or in the microwave, adding a splash of broth or water if it thickens too much.

FAQs

Can I use dried beans instead of canned?

Yes, I can soak and cook dried cannellini beans ahead of time. I use about 1.5 cups cooked beans per can as a substitute.

What can I use instead of white wine?

If I don’t want to use wine, I replace it with more vegetable broth or a splash of lemon juice for brightness.

Can I make this in a slow cooker?

Yes, I sauté the veggies first, then add everything (except the kale) to the slow cooker and cook on low for 6–8 hours. I stir in the kale at the end.

How can I make it more filling?

Sometimes I add cooked pasta, rice, or even quinoa to bulk it up. Crusty bread on the side helps too.

Is it okay to freeze the soup with the kale in it?

Yes, kale freezes just fine in this soup. I let it cool completely before transferring it to freezer-safe containers.

Conclusion

Tuscan white bean soup is one of those recipes I keep on repeat because it checks all the boxes—easy, nutritious, and packed with flavor. Whether I’m feeding a crowd, meal prepping, or just craving a cozy bowl of soup, this dish always delivers.

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