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Tuscan White Bean Soup

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Tuscan White Bean Soup is a hearty, comforting, and easy one-pot meal made with creamy cannellini beans, fresh herbs, and vegetables. Naturally vegan, gluten-free, and packed with plant-based protein, this healthy soup is perfect for cozy dinners or weekly meal prep.

  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 30–35 minutes
  • Total Time: 40–45 minutes
  • Yield: 4–6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian-Inspired / Mediterranean
  • Diet: Vegan

Ingredients

  • 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)
  • 1 tsp Italian seasoning
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • Salt and pepper, to taste
  • 4 cups vegetable broth (low sodium, if preferred)
  • 2 cups chopped kale (or spinach)
  • Fresh parsley or basil, for garnish (optional)

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add onion and sauté for 5 minutes until soft and beginning to brown.
  3. Stir in garlic, carrots, and celery. Cook for 5 more minutes.
  4. Pour in white wine to deglaze the pan. Simmer for 2–3 minutes.
  5. Add cannellini beans, Italian seasoning, thyme, oregano, salt, pepper, and vegetable broth.
  6. Bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes.
  7. Stir in chopped kale and cook 5 more minutes, until wilted.
  8. Taste and adjust seasonings. Garnish with herbs if desired.

Notes

  • Blend half the soup with an immersion blender for a creamier texture.
  • Swap kale for spinach, or add zucchini for extra veggies.
  • Not vegan? Top with grated Parmesan.
  • Add red pepper flakes for a spicier kick.
  • Serve with crusty bread or over cooked grains for a heartier meal.

Nutrition

Find it online: https://juliameals.com/tuscan-white-bean-soup/