Tuscan White Bean Soup
A quick and easy vegan Tuscan White Bean Soup recipe made with creamy white beans, aromatic vegetables, Italian herbs, dry red wine, and garnished with fresh lemon juice and curly kale. Healthy and nourishing for a simple weeknight dinner.
Servings: 4 people
Equipment
- Immersion Blender optional
Ingredients
- 2 tablespoons olive oil extra virgin
- ½ yellow onion
- 3 carrots
- 3 celery stalks
- 6 garlic cloves minced
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- 1 teaspoon red pepper flakes*
- 1 teaspoon salt
- ½ teaspoon black pepper freshly ground
- ½ cup dry red wine
- 3 15-ounce cans of white beans, drained and rinsed Cannellini, Great Northern, Navy, etc.
- 4 cups vegetable broth
- 2 sprigs fresh rosemary
- 1 sprig thyme
- 2 sprigs parsley plus additional to garnish
- 1 tablespoon lemon juice freshly squeezed
- 1 cup curly kale torn from the stem and broken into pieces
Instructions
- Dice the onion, carrots, celery, and garlic cloves.
- 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 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.
- 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.
- 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.
- Turn off the heat and stir in lemon juice and kale. Serve immediately with fresh parsley to garnish.
Notes
- You can cut back on the red pepper flakes if you're sensitive to spice. You can always add more later.