Tuscan White Bean Soup
This Tuscan White Bean Soup is a one-pot vegan and gluten-free dish, perfect for meal prep.
Equipment
- large pot
- Dutch oven
Ingredients
- 3 15 ounce 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
- 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 tablespoons tomato paste
- 1 teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- ¼ teaspoon red pepper flakes omit if you don't like spice
- ¼ teaspoon Italian seasoning
- 2 bay leaves
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
Instructions
- Saute the finely chopped onion in a large pot or dutch oven with the oil.
- Once it starts to brown slightly, add in the garlic, celery and carrot. Saute an additional 10 or so minutes to let the veggies soften and brown slightly.
- Add in the white wine and saute until most of the liquid has evaporated, about 5 minutes.
- Add in all remaining ingredients except for the kale, and stir well.
- Bring to a boil, then cover and reduce heat to low. Let simmer for 15 minutes.
- Discard the bay leaves, then transfer about 2 ½ - 3 cups worth of the soup to a blender. Blend until smooth.
- Transfer back to the pot and stir well to combine.
- Add in the chopped kale and let simmer for a few minutes to allow the kale to wilt.
- Taste and adjust flavors as desired.
- Serve warm as is or with a hearty bread on the side.
Notes
The amount of broth can vary based on desired soup thickness. Start with 2 ½ cups and add more for a thinner consistency. Wine is optional but recommended for flavor.
Nutrition
Serving: 1bowlCalories: 221kcalCarbohydrates: 25gProtein: 15gFat: 5gSaturated Fat: 1gPotassium: 198mgFiber: 14gSugar: 1g
Tried this recipe?Let us know how it was!