Tuscan White Bean Soup Recipe – Delicious Recipe Ever: One pot is all that is required to make this Tuscan white bean soup, which is ready in thirty minutes and is ideal for meal preparation. Not only is it vegan and gluten-free, but it is also packed with protein and would go wonderfully with some rustic bread that is also gluten-free.
I have a feeling that I probably say this about everything that I am sharing this fall, but this Tuscan white bean soup is going to be on repeat for the entirety of the season. There is no denying the fact that I am a huge fan of soups and meals that can be prepared in a single pot. It is not only satiating, but it does not leave you feeling lethargic. Furthermore, it is incredibly simple to prepare, and it is still incredibly flavorful and delicious.
Tuscan White Bean Soup Recipe – Delicious Recipe Ever
Cannellini beans, vegetables such as carrots, kale, and celery, and an abundance of herbs such as thyme and oregano are all required ingredients in this recipe. Other fresh herbs, such as parsley or basil, are also delicious when sprinkled on top of the dish if you happen to have them lying around.
It is vegan, but it is still loved by people who eat in a variety of ways, and it is ideal for meal prepping for the week. In the event that you are looking to go all out with the autumnal flavours, it is especially delicious when served as a dessert alongside one of my apple pie bars. In the event that you enjoy this recipe, you might also want to try my Tuscan gnocchi soup, cauliflower tacos, or gluten-free chicken noodle soup.
Ingredients
- 3 15 ounce cans cannellini beans drained and rinsed
- 1 yellow onion finely chopped
- 4 cloves garlic minced
- 2 tbsp olive oil
- 2 large carrots peeled and chopped
- 1 stalk celery diced
- ⅓ cup white wine I used pinot grigio
- 2 cups chopped kale stems removed, finely chopped
- 2 ½ – 4 cups vegetable or chicken broth see notes
- 1 tbsp tomato paste
- 1 tsp salt or to taste
- ¼ tsp black pepper or to taste
- ¼ tsp red pepper flakes omit if you don’t like spice
- ¼ tsp Italian seasoning
- 2 bay leaves
- 1 tsp dried thyme
- ½ tsp dried oregano
Also See:
Classic Italian Minestrone Soup Recipe
Instructions
- To prepare the onion, chop it very finely and place it in a large pot or Dutch oven along with the oil. After it has begun to turn a light brown colour, add the garlic, celery, and carrot.
- Saute the vegetables for an additional ten minutes or so to allow them to become more tender and slightly browned. The browning contributes with a great deal of flavour!
- After about five to seven minutes, add the white wine and continue to sauté until the majority of the liquid has evaporated.
- Add all of the remaining ingredients, with the exception of the kale (for more information regarding the amount of broth, see the notes section because there is a range, but I recommend beginning with 2 and a half cups), and stir thoroughly.
- When it reaches a boil, cover it and turn the heat down to a low setting. Allow to warm up for fifteen minutes. First, remove the bay leaves from the soup, and then pour approximately two and a half to three cups of the soup into a blender.
- Blend until it is completely smooth. Place back into the pot and give it a good stir to combine everything. In the event that it is too thick, add additional broth until it reaches the consistency that you prefer.
- When you have finished adding the chopped kale, allow the mixture to simmer for a few minutes so that the kale can wilt. Try the flavours and make any necessary adjustments.
- A little bit more salt and pepper, along with a squeeze of lemon juice, is what I typically add. Warm the dish as it is, or serve it with a hearty bread for dipping. Have fun!
How to store and freeze
- Once prepared, this recipe will store in the fridge for 3-5 days. Store in an air tight container and reheat on the stove for best results.
- This soup makes a fairly large batch, so if you’re cooking for just yourself or one other person, it’s great to either keep in the fridge (it’ll last about 3 days in the freeze) or freeze a large container to have on hand!
- If you freeze it, you’ll want to first let it cool completely, then transfer to a freezer safe container. It’ll keep for up to 2 months, so let it defrost in the fridge overnight and heat it up on the stove when you’re ready to enjoy!
- I like freezing it in smaller portionable (is that a word??) containers so you don’t have to defrost the whole batch all at once.
