Description
Tuscan white bean soup is a nourishing and flavorful dish that brings the heart of Italy to your table. This one-pot wonder combines creamy cannellini beans, fresh kale, and aromatic herbs for a rich, satisfying experience. Perfect for meal prep, this vegan and gluten-free soup is not only easy to make but also packed with protein and fiber, making it a wholesome choice for any occasion. Whether you enjoy it with rustic gluten-free bread or as a standalone meal, this soup is sure to warm your soul and delight your taste buds.
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 apple vinegar
- 2 cups chopped kale
- Vegetable or chicken broth (2.5 – 4 cups)
- Tomato paste
- Salt
- Black pepper
- Red pepper flakes
- Italian seasoning
- Bay leaves
- Dried thyme
- Dried oregano
Instructions
- Heat olive oil in a large pot over medium heat. Sauté chopped onion until browned.
- Add minced garlic, diced celery, and chopped carrots; sauté for about 10 minutes until softened.
- Pour in white apple vinegar; cook until most liquid evaporates (about 5 minutes).
- Mix in all remaining ingredients except kale; stir well.
- Bring to a boil, cover, and simmer on low for about 15 minutes.
- Discard bay leaves and blend part of the soup until smooth (about 2.5 to 3 cups).
- Return blended mixture to the pot; stir in chopped kale and simmer briefly until wilted.
- Serve warm with optional garnishes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 2g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Customize with additional veggies or spices based on your preference. For deeper flavor, use homemade broth instead of store-bought.