Tuscan White Bean Soup Recipe (Vegetarian) Recipe
This Tuscan White Bean Soup is a hearty and comforting vegetarian dish packed with cannellini beans, kale, and a rich blend of sun-dried tomatoes, garlic, and Italian seasoning. Creamy and flavorful, it’s perfect for a cozy meal, made with wholesome ingredients and easy to prepare in under 30 minutes.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Tuscan, Italian
- Diet: Vegetarian
Ingredients
Base Ingredients
- 2 Tbsp unsalted butter (can substitute dairy-free or oil)
- 1 medium yellow onion, diced
- 1 cup diced carrots (about 2 to 3 carrots)
- 1 cup diced celery (about 3 to 4 ribs)
- 4 cloves garlic, minced
Seasonings & Flavorings
- 2 Tbsp tomato paste (25 g)
- 2 Tbsp sun-dried tomatoes, finely chopped
- 1 Tbsp Italian seasoning
- 1 tsp salt
- 1 tsp red pepper flakes
Liquids & Beans
- 4 cups vegetable broth (1 L)
- 3 cans cannellini beans (15 oz each, drained, about 425 g each)
Greens & Finishing Touches
- 2 cups kale, chopped
- ½ cup heavy cream (120 mL)
- ½ cup grated Parmesan cheese (35 g)
Instructions
- Prepare Flavor Base: In a large pot set over medium heat, melt 2 tablespoons of unsalted butter. Add the diced onion, carrots, celery, and minced garlic. Cook, stirring occasionally, until the onion becomes soft and fragrant, about 5 minutes.
- Add Seasonings: Stir in the tomato paste, finely chopped sun-dried tomatoes, Italian seasoning, salt, and red pepper flakes. Continue cooking for another 3 minutes to develop the aromatic flavors.
- Add Broth, Beans, and Kale: Pour in the vegetable broth and add the drained cannellini beans along with the chopped kale. Cover the pot and let the soup simmer for at least 10 minutes or until the kale has softened and the flavors have melded together.
- Finish and Serve: Remove the pot from heat and stir in the heavy cream and grated Parmesan cheese until well combined. Serve the soup warm, optionally garnished with croutons or fresh herbs.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 5 days after cooling to room temperature.
- Freeze soup in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- To make this soup vegan, substitute butter with margarine, use canned coconut milk instead of heavy cream, and omit the Parmesan or replace it with nutritional yeast.
- Add or swap vegetables as desired, such as cauliflower, potatoes, or parsnips, to customize your soup.
