Description
Indulge in the warmth of Tuscan White Bean Soup, a hearty and comforting dish that’s both vegan and gluten-free. This one-pot wonder is perfect for cozy dinners or meal prep, filled with nourishing ingredients like cannellini beans, kale, and aromatic vegetables. The rich flavors, enhanced by garlic, herbs, and a splash of white wine, create a delightful experience that will satisfy your taste buds. Pair it with rustic bread for a complete meal that’s sure to impress family and friends. Whether you’re looking for a quick weeknight dinner or a nutritious dish to enjoy throughout the week, this soup checks all the boxes.
Ingredients
Scale
- 3 cans cannellini beans
- 1 yellow onion
- 4 cloves garlic
- 2 large carrots
- 1 stalk celery
- 1/3 cup white wine
- 2 cups chopped kale
- Vegetable or chicken broth (2.5 – 4 cups)
- Tomato paste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté finely chopped onion until translucent.
- Add minced garlic, diced celery, and chopped carrots; sauté for about 10 minutes.
- Deglaze with white wine, cooking until liquid evaporates (about 5 minutes).
- Stir in remaining ingredients (except kale) using starting broth amount of 2.5 cups.
- Bring to a boil, cover, and simmer on low for 15 minutes.
- Remove bay leaves; blend part of the soup until smooth and return to pot.
- Adjust consistency with additional broth if needed; add chopped kale and simmer for a few more minutes.
- Taste and adjust seasonings before serving warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 2g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg