Go Back
Bowl of Tuscan white bean soup garnished with fresh parsley and a drizzle of olive oil

Tuscan White Bean Soup

This Tuscan white bean soup is a nutritious, savory delight that combines protein-rich cannellini beans, aromatic garlic, and vibrant kale for a comforting meal. Perfect for busy weeknights, this easy Tuscan white bean soup recipe is both hearty and healthy, making it a staple in your kitchen.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 6 servings

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
  • 1/2 cup white wine (optional; we recommend pinot grigio)
  • 2 cups chopped kale (stems removed, finely chopped)
  • 2 1/2–4 cups vegetable or chicken broth
  • 1 tablespoon tomato paste
  • 1 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 1/4 teaspoon red pepper flakes (optional for spice)
  • 1/4 teaspoon Italian seasoning
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano

Instructions
 

  • In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and sauté until lightly golden, about 5 minutes.
  • Stir in garlic, celery, and carrots. Cook an additional 10 minutes, stirring occasionally, until the veggies are softened and slightly caramelized.
  • Deglaze the pot with white wine, allowing it to reduce and almost fully evaporate, approximately 5 minutes.
  • Add the cannellini beans, broth (starting with 2 1/2 cups), tomato paste, salt, pepper, red pepper flakes, Italian seasoning, thyme, oregano, and bay leaves. Stir well, bring to a boil, then reduce the heat to low and cover. Let it simmer for 15 minutes.
  • Remove and discard the bay leaves. Carefully transfer about 2 1/2–3 cups of the soup to a blender and puree until smooth.
  • Pour the blended mixture back into the pot and stir to combine. Adjust consistency by adding more broth if desired.
  • Add chopped kale and simmer for 3–5 minutes, or until the kale is wilted.
  • Taste and adjust seasonings as needed. A splash of lemon juice or an extra pinch of salt enhances the flavors.
  • Serve warm, garnished with fresh herbs if desired. Pair with crusty bread for a satisfying meal!