Description
Tuscan White Bean Soup is the ultimate comfort food, perfect for warming up chilly evenings or busy weeknights. This hearty and nutritious soup combines creamy cannellini beans with fresh vegetables, aromatic herbs, and a splash of white grape juice for depth. Not only is it vegan and gluten-free, but it’s also packed with protein, making it a wholesome choice for any meal. Easily customizable with your favorite veggies and spices, this one-pot wonder is simple enough for weeknight dinners yet impressive enough for gatherings. Pair it with rustic gluten-free bread for a delightful dining experience.
Ingredients
Scale
- 3 cans of cannellini beans
- 1 yellow onion
- 4 cloves garlic
- 2 tablespoons olive oil
- 2 large carrots
- 1 stalk celery
- 1/3 cup white grape juice
- 2 cups chopped kale
- Vegetable or chicken broth
- Tomato paste
- Salt
- Black pepper
- Red pepper flakes
- Italian seasoning
- Bay leaves
- Dried thyme
- Dried oregano
Instructions
- Sauté onion in olive oil until translucent. Add garlic, celery, and carrots; cook until softened.
- Deglaze the pot with white grape juice, scraping up browned bits.
- Combine all remaining ingredients (except kale) and bring to a boil.
- Simmer covered for about 15 minutes.
- Blend part of the soup until smooth for creaminess.
- Stir in kale and simmer until wilted. Adjust seasoning before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 2g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg