Description
Tuscan White Bean Soup is a hearty, comforting dish that captures the essence of Italian cuisine. This vegan and gluten-free soup is perfect for cozy dinners, meal prepping, or impressing guests. Bursting with flavor from fresh vegetables and herbs, it features a rich broth and satisfying texture that warms the soul. Pair it with rustic bread for a complete meal that’s not just delicious but also nutritious, thanks to the protein-packed cannellini beans and fiber-rich vegetables. Whether enjoyed as a main course or alongside a light salad, this soup is versatile and easy to customize to your taste.
Ingredients
Scale
- 3 cans (15 oz each) cannellini beans (drained and rinsed)
- 1 yellow onion (finely chopped)
- 4 cloves garlic (minced)
- 2 tablespoons olive oil
- 2 large carrots (peeled and chopped)
- 1 stalk celery (diced)
- 1/3 cup white apple vinegar
- 2 cups chopped kale
- 2.5 – 4 cups vegetable or chicken broth
- 1 tablespoon tomato paste
- Seasonings: salt, black pepper, red pepper flakes, Italian seasoning, bay leaves, thyme, oregano
Instructions
- Heat olive oil in a large pot over medium heat; sauté onion until slightly browned.
- Add garlic, celery, and carrots; cook for about 10 minutes until softened.
- Stir in white apple vinegar; cook until liquid evaporates.
- Add remaining ingredients except kale; stir well.
- Bring to a boil, then reduce heat and simmer for about 15 minutes.
- Blend part of the soup until smooth; return to pot.
- Stir in chopped kale; let simmer until wilted.
- Adjust seasonings; serve warm with bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 2g
- Sodium: 500mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg