Description
Tuscan White Bean Soup is a hearty and nourishing dish that brings the essence of Italian cuisine right to your table. This comforting vegan and gluten-free soup is made in one pot, making it perfect for easy meal prep or a cozy family dinner. Packed with protein-rich cannellini beans, vibrant vegetables, and aromatic herbs, it delivers a rich flavor profile that warms both body and soul. Serve it alongside rustic gluten-free bread for a delightful dipping experience that everyone will love.
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 wine
- 2 cups chopped kale
- Vegetable or chicken broth (2.5 – 4 cups)
- Tomato paste
- Salt
- Black pepper
- Red pepper flakes
- Italian seasoning
- Bay leaves
- Dried thyme
- Dried oregano
Instructions
- Heat olive oil in a large pot. Sauté onion until slightly browned.
- Add garlic, celery, and carrots; sauté for about 10 minutes until softened.
- Deglaze with white wine; cook until most liquid evaporates.
- Stir in remaining ingredients except kale; bring to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes.
- Blend part of the soup until smooth; return to pot.
- Stir in kale and simmer until wilted. Adjust seasoning as needed.
- Serve warm with crusty gluten-free bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 3g
- Sodium: 590mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg