Print

Tuscan White Bean Soup

Tuscan White Bean Soup
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Tuscan White Bean Soup is a delightful, hearty dish that captures the warmth of Italian cuisine in every spoonful. This vegan and gluten-free soup is not only quick to prepare but also packed with protein-rich cannellini beans and nutritious greens, making it an ideal choice for cozy dinners or meal prep. The combination of sautéed vegetables, aromatic herbs, and a hint of sweetness from white grape juice creates a depth of flavor that’s both comforting and satisfying. Pair this soup with rustic gluten-free bread for an irresistible dipping experience that will leave you feeling nourished and content.

Ingredients

Scale
  • 3 cans cannellini beans
  • 1 yellow onion
  • 4 cloves garlic
  • 2 tablespoons olive oil
  • 2 large carrots
  • 1 stalk celery
  • 1/3 cup white grape juice
  • 2 ½ – 4 cups vegetable or chicken broth
  • 2 cups chopped kale

Instructions

  1. In a large pot, heat olive oil over medium heat. Sauté the chopped onion until slightly browned.
  2. Add minced garlic, diced celery, and chopped carrots; cook for about 10 minutes until softened.
  3. Pour in the white grape juice and cook until most liquid evaporates (about 5 minutes).
  4. Add cannellini beans, broth, tomato paste, salt, pepper, red pepper flakes, Italian seasoning, bay leaves, thyme, and oregano. Stir well.
  5. Bring to a boil, then cover and simmer on low for about 15 minutes.
  6. Remove bay leaves and blend part of the soup until smooth; return to pot.
  7. Adjust consistency with more broth if necessary. Stir in chopped kale and simmer for a few more minutes until wilted.
  8. Taste and adjust seasoning as needed before serving warm with bread.

Nutrition

Find it online: https://tastykitchenjoy.com/tuscan-white-bean-soup/