Description
This Tuscan White Bean Soup is a hearty and comforting one-pot meal loaded with creamy cannellini beans, tender vegetables, and vibrant kale or spinach. Cooked in under 30 minutes, it combines a flavorful vegetable broth infused with Italian seasonings and red pepper flakes, delivering a rich, creamy texture thanks to partially blending the soup. Perfect for an easy weeknight dinner, this soup is nourishing, satisfying, and full of wholesome ingredients.
Ingredients
Scale
Soup Base
- 1/4 cup olive oil
- 3 shallots (or one small onion, chopped)
- 4 cloves garlic (minced)
- 2 large carrots (chopped)
- 3 stalks celery (diced)
- 1 tablespoon tomato paste
Main Ingredients
- 17 oz cannellini beans (canned, drained and rinsed)
- 3-5 cups vegetable broth
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon red pepper flakes
- 4 ounces kale (or baby spinach)
Instructions
- Heat and sauté aromatics: Heat the olive oil in a large pot over medium-high heat. Add the chopped shallots (or onion) and minced garlic, sautéing them for about 3 minutes until fragrant.
- Add vegetables: Add the chopped carrots and diced celery to the pot. Continue sautéing until the vegetables start to become tender, about 5 to 7 minutes.
- Add tomato paste and beans: Stir in the tomato paste quickly to coat the vegetables, then add the drained cannellini beans along with the vegetable broth, salt, pepper, Italian seasoning, and red pepper flakes.
- Simmer the soup: Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer gently for 10 to 15 minutes to blend and develop flavors.
- Partially blend the soup: Using a hand mixer or immersion blender, blitz approximately half of the soup directly in the pot, creating a creamier texture while still leaving some beans and vegetables whole.
- Add greens and finish cooking: Stir in the kale or baby spinach, and cook for several more minutes until the greens have wilted and are tender.
- Serve: Mix the soup well to combine all ingredients, remove from heat, and ladle into bowls for serving.
Notes
- This Tuscan white bean soup is packed with tender beans and veggies in a rich, creamy broth, all made in one pot.
- It’s quick and easy to prepare, cooking up in under 30 minutes—ideal for busy weeknights.
- You can use either kale or baby spinach depending on your preference or what you have on hand.
- The vegetable broth amount can be adjusted between 3 to 5 cups depending on how thick or soupy you like your soup.
- Partially blending the soup helps achieve a creamy texture without the need for cream or dairy.
Nutrition
- Serving Size: 1 serving
- Calories: 263 kcal
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 10 g
- Protein: 9 g
- Cholesterol: 0 mg
