Description
This Tuscan White Bean Soup is a hearty and creamy dish featuring tender cannellini beans and fresh veggies in a rich, flavorful broth. Cooked in just one pot and ready in under 30 minutes, it’s a perfect warm and comforting meal with a delicate balance of Italian seasoning and a hint of spice from red pepper flakes.
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 the oil and sauté aromatics: Heat olive oil in a large pot over medium-high heat. Add the chopped shallots (or onion) and minced garlic, sauté for about 3 minutes until fragrant and translucent.
- Cook the vegetables: Add the chopped carrots and diced celery to the pot. Continue to sauté until the vegetables begin to soften, about 5 minutes.
- Add tomato paste and beans: Stir in the tomato paste quickly to combine, then add the drained cannellini beans along with 3 to 5 cups of vegetable broth, salt, pepper, Italian seasoning, and red pepper flakes. Bring the mixture to a boil.
- Simmer the soup: Once boiling, reduce the heat to low, cover the pot, and let the soup simmer gently for 10 to 15 minutes to allow flavors to meld and vegetables to soften further.
- Blend part of the soup: Using a handheld immersion blender, carefully blend about half of the soup in the pot until creamy but still retaining some bean and vegetable texture. Avoid over-blending everything.
- Add greens and finish cooking: Stir in the kale or baby spinach and cook for several more minutes until the greens wilt and soften.
- Serve: Mix everything well one last time, remove from heat, and ladle the soup into bowls. Enjoy warm.
Notes
- This soup is rich and creamy without the need for dairy, thanks to blending part of the beans and vegetables.
- You can adjust the thickness of the soup by varying the amount of vegetable broth added.
- Use kale for a heartier, earthier flavor or baby spinach for a milder taste and softer texture.
- For a spicier soup, increase the red pepper flakes to taste.
- Cook time is quick, making this a perfect weeknight meal or easy lunch option.
Nutrition
- Serving Size: 1 serving
- Calories: 263 kcal
- Sugar: 4 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
