Tuscan White Bean Soup
Indulge in the warmth and comfort of this Tuscan White Bean Soup, a perfect dish for chilly evenings or quick weeknight dinners. This one-pot wonder combines creamy cannellini beans, vibrant vegetables, and aromatic herbs for a nourishing meal that caters to everyone at the table. Not only is it vegan and gluten-free, but it’s also incredibly versatile—ideal for meal prepping or serving at family gatherings. With each spoonful, you’ll experience a delightful blend of flavors that will leave you feeling satisfied and cozy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 3 cans 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 grape juice
- 2 cups chopped kale
- 2.5 – 4 cups vegetable broth
- 1 tablespoon tomato paste
- salt to taste
- black pepper to taste
- red pepper flakes (omit if you don't like spice)
- Italian seasoning
- 2 bay leaves
- dried thyme
- oregano
Instructions
- Sauté onion in olive oil until browned.
- Add garlic, celery, and carrots; sauté for about 10 minutes.
- Pour in grape juice and cook until evaporated.
- Stir in cannellini beans, tomato paste, spices, and broth; bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Blend part of the soup until smooth for creaminess.
- Mix back into the pot with kale; simmer until wilted.
- Adjust seasoning if needed before serving warm.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 2g
- Sodium: 570mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
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