Description
Tuscan White Bean Soup is a cozy, rustic dish made with creamy white beans, tender vegetables, and fragrant herbs simmered in a savory broth. It’s hearty yet light, perfect for a comforting weeknight dinner or a wholesome starter.
Ingredients
Base Vegetables:
- 1 yellow onion, finely chopped
- 4 garlic cloves, minced
- 2 large carrots, peeled and chopped
- 1 stalk celery, diced
- 2 tablespoons olive oil
Main Ingredients:
- 3 cans (15 oz each) cannellini beans, drained and rinsed
- ⅓ cup white wine (optional but adds great depth)
- 2–4 cups vegetable or chicken broth (adjust for desired thickness)
- 1 tablespoon tomato paste
- 2 cups chopped kale (stems removed)
Seasonings:
- 1 teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- ¼ teaspoon red pepper flakes (optional for heat)
- ¼ teaspoon Italian seasoning
- 2 bay leaves
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
Instructions
Get your pot going with some olive oil over medium heat. Dump in all the chopped stuff – onion, garlic, carrots, celery. Just let it cook while you clean up the cutting board mess or referee whatever argument is happening in the living room. Stir it every few minutes. You’ll know it’s ready when it smells so good that people start wandering into the kitchen asking what’s for dinner.
This is my favorite part because I feel like I’m on a cooking show. Pour that wine in and listen to it sizzle. Stir it around and let it cook off – takes about five minutes. My dog always comes running when she hears that sizzle because she knows something good is about to happen.
Time for the dump-and-stir phase. In go the beans, tomato paste (I squeeze it straight from the tube because I’m classy like that), and all the seasonings. Add about two and a half cups of broth to start. Don’t worry about being super precise – I eyeball pretty much everything. Stir it all up and try to fish out the bay leaves before someone accidentally eats one.
Bring it up to a boil then turn it down and stick a lid on it. This is when I usually start another load of laundry or help with homework or just stand there for a minute without anyone asking me for anything. Fifteen minutes of peaceful bubbling while all the flavors get acquainted.
First, hunt down those bay leaves before they disappear forever. Then scoop out about half the soup and blend it. My blender is loud enough to wake the neighbors but it gets the job done. Pour the smooth stuff back in and stir. This is what makes people think you’re some kind of cooking genius when really you just smashed some beans.
Throw in the kale and watch it magically shrink down to nothing. Takes maybe two minutes to wilt completely. If your kids are kale-resistant like mine used to be, chop it really small and they might not even notice it’s there. Or they might still complain. Kids are weird.
Taste it and fix whatever needs fixing. More salt, more pepper, more broth if it’s too thick. I always squeeze some lemon juice in at the end because my mom taught me that lemon makes everything better and she’s basically never wrong about food stuff.
Notes
Start with less broth – you can always add more but you can’t un-add it
No wine? I’ve used a splash of vinegar instead and nobody knew the difference
Some days I want chunky soup, some days smooth soup. Blend more or less depending on your mood
Kale goes in at the very end or it gets all mushy and gross
- Prep Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian