Tuscan White Bean Soup

A vegan Tuscan White Bean Soup made with creamy white beans, fresh vegetables, Italian herbs, and a dry red wine. A little lemon juice and torn kale make a lovely finish. Quick and easy Tuscan White Bean Soup, perfect for cozy weeknight dinners!

Tuscan soup is my favorite type of cold weather soup. Creamy white beans, curly kale, vegetables, and crusty, rustic bread is the ultimate comfort meal! It's the kind of soup that nurtures your soul after a tough day and can give you a hug, warming both your body and your heart. This soup is simple to prepare, but when made with intention and love, is unbelievably healing and nourishing.

Why This Recipe Works

1. Cozy and comforting! Creamy, protein-rich white beans are so satiating and comforting. This soup is full of cozy ingredients that result in a warm bowl of soup that is like a hug to your insides! Even better when paired with rustic, crusty bread.
2. So healthy and nourishing. This soup is bursting with nutrients! It is rich with plant-based fiber, colorful veggies, fresh herbs, and dark, leafy greens. Get so many amazing vitamins and antioxidants. 🙂
3. Easy to make with pantry staples. From the tomato paste and spices to vegetable broth and beans, this recipe is a great way to use up your pantry items.
4. Makes great leftovers! This soup tastes even richer and creamier the next day!
5. Freezer-friendly. Store in the freezer for 2 months for quick and easy weeknight dinners.

Ingredients

• Olive oil is subtly sweet and earthy and helps soften and sauté the vegetables.
• Yellow onion adds a rich and aromatic base.
• Carrots add a touch of sweetness, bright color, and delicious texture.
• Celery is a fresh and crunchy addition that works harmoniously with the onion and carrots.
• Garlic cloves add pungent and aromatic flavor.
• Tomato paste helps to thicken the soup, give it its vibrant color, and bring in a savory tomato essence.
• Italian seasoning is a simple way to infuse the soup with fragrance and warm and earthy Italian flavors.
• Red pepper flakes add just the right amount of heat!
• Salt and pepper season the soup to enhance all of the flavors and combine them beautifully.
• Dry red wine adds acidity and depth. You can skip this if you'd like, but it adds a nice richness. A splash of vinegar at the end would be a nice substitute.
• White beans add a protein component and incredible texture. Use any type of white beans here! Cannellini, Great Northern, or Navy Beans all work well.
• Vegetable broth is a key ingredient and adds savory, rich flavor.
• Fresh rosemary, thyme, and parsley bring in even more aroma and herby flavor.
• Lemon juice is added at the end for a bit of bright acidity.
• Kale is torn and crumbled into the soup for additional texture and a lovely addition of dark, leafy greens.

How to Make Tuscan White Bean Soup

Prep the vegetables. Dice the onion, carrots, celery, and garlic cloves.

Sauté the vegetables. Warm olive oil in a large soup pot over medium heat. Add the onion to the pot and sauté for 5 minutes over medium high, stirring. Add the carrots and celery and sauté for 5 minutes. Then turn the heat to just below medium heat.

Add garlic, tomato paste, spices, and wine. Add the garlic and tomato paste, along with the spices. Stir to combine, then add wine to scrape up any brown bits. Stir and let simmer until most of the liquid is soaked in. About 5 minutes.

Stir in beans, vegetable broth, and herbs, and simmer. Add the beans and vegetable broth and stir. Add the fresh herbs and bring the soup to a boil. Let simmer over low heat, partially covered, for 15 minutes.

Use an immersion blender. Remove the lid. If you would like a creamier consistency, use an immersion blender to partially puree the soup. Make sure to leave plenty of whole vegetables and beans to preserve the texture.

Stir in lemon juice and kale. Turn off the heat and stir in lemon juice and kale. Serve immediately with fresh parsley to garnish.

Serving Suggestions

I love to serve this soup with warm, crusty bread. A loaf of fresh sourdough is perfect! I've also enjoyed this dish with my Sourdough Garlic Bread for even more flavor!

Soup and salad make a perfect combo too. Try my Kale Pomegranate Salad. Or serve with a vegetable side like my Roasted Sweet Potatoes and Cauliflower with Spicy Tahini Sauce, or Harissa Roasted Carrots.

Chef Tips

• Double or triple this recipe! While you're at it, you might as well make a large batch of this soup so you can freeze more for later.
• Adjust to your spiciness preference. Red pepper flakes can be increased or decreased based on your spice preference.
• Use an immersion blender! The immersion blender gives this soup a creamy consistency that is so comforting and nurturing. Don't skip this step if you have a blender. You can always scoop a few ladles of soup into a blender too.
• Don't forget the garnish. Serve each bowl of soup with some freshly squeezed lemon juice, fresh parsley, cracked black pepper, and even vegan parmesan if desired!

How to Store & Freeze

Let the soup cool completely, then store in the refrigerator in an airtight container for 3-5 days. For best results, reheat in a pot on the stove.

To freeze, store the soup in a freezer-friendly container and place in the freezer for up to 2 months. When ready to eat, thaw in the fridge overnight and reheat on the stovetop. I like to store the soup in individual portions for easy access!

More Cozy Soup Recipes!

• Thai Butternut Squash Soup
• Pumpkin Cauliflower Curry
• Lentil and Bean Chili
• French Lentil Soup with Mushrooms

📖 Recipe