This Tuscan white bean soup is one of those comforting, one-pot meals I can never get enough of. It’s vegan, gluten free, and packed with plant-based protein from hearty cannellini beans. I love how the fresh vegetables, aromatic herbs, and splash of white wine come together to create a deep, satisfying flavor. A slice of rustic bread on the side makes it even better.
Why You’ll Love This Recipe
I make this soup often because it’s as nourishing as it is delicious. I like how it feels hearty without being heavy, making it perfect for lunch or dinner any day of the week. Since it’s made in one pot, cleanup is easy, and the flavors only get better the next day, which makes it great for meal prep. I also love how flexible it is—I can swap in whatever greens or white beans I have on hand.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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3 cans (15 ounces each) cannellini beans, drained and rinsed
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1 yellow onion, finely chopped
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4 cloves garlic, minced
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2 tablespoons olive oil
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2 large carrots, peeled and chopped
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1 stalk celery, diced
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1/3 cup white wine (I use pinot grigio)
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2 cups chopped kale, stems removed, finely chopped
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2 1/2 – 4 cups vegetable or chicken broth (I prefer vegetable)
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1 tablespoon tomato paste
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1 teaspoon salt (or to taste)
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1/4 teaspoon black pepper (or to taste)
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1/4 teaspoon red pepper flakes (optional)
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1/4 teaspoon Italian seasoning
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2 bay leaves
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1 teaspoon dried thyme
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1/2 teaspoon dried oregano
Directions
I start by heating olive oil in a large pot or Dutch oven. I add the onion and sauté until it begins to brown, then stir in garlic, celery, and carrot. After about 10 minutes, the vegetables soften and develop that delicious golden edge.
Next, I pour in the white wine and let it cook for about 5 minutes until most of the liquid is gone. I add the broth, beans, tomato paste, salt, pepper, red pepper flakes, Italian seasoning, bay leaves, thyme, and oregano. I stir well, bring the soup to a boil, cover, and reduce the heat to low for a 15-minute simmer.
I remove the bay leaves, blend about 2 1/2 to 3 cups of the soup until smooth, then stir it back into the pot. If the soup is too thick, I add a little more broth. Finally, I toss in the kale and let it wilt for a few minutes before tasting and adjusting the seasoning. A squeeze of lemon at the end brightens it perfectly.
Servings and timing
This recipe makes about 6 servings. It takes roughly 20 minutes to prepare and 30 minutes to cook, so the total time is about 50 minutes.
Variations
Sometimes I swap kale for spinach if that’s what I have. I’ve also used Great Northern beans or navy beans instead of cannellini. For a richer flavor, I add a parmesan rind to simmer in the broth (removing it before blending). If I want extra heartiness, I stir in cooked quinoa or small pasta at the end.
storage/reheating
I keep leftovers in an airtight container in the fridge for 3–5 days. When reheating, I prefer the stovetop over the microwave for the best texture. This soup freezes well too—I let it cool completely before transferring to freezer-safe containers. It keeps for up to 2 months, and I thaw it overnight in the fridge before reheating.
FAQs
Can I make this without wine?
Yes, I often skip the wine and use extra broth instead. It still tastes great.
How can I make it thicker?
I start with less broth, then blend more of the soup until it reaches the texture I like.
What can I use instead of kale?
Spinach, Swiss chard, or even collard greens work beautifully in this recipe.
Can I use dried beans?
Absolutely. I cook them separately until tender before adding them to the soup.
How do I make it spicy?
I add more red pepper flakes or toss in a chopped Serrano pepper while sautéing the vegetables.
Conclusion
This Tuscan white bean soup is the kind of meal I love to have on repeat—simple, flavorful, and adaptable to whatever I have in my kitchen. Whether I’m making it for a cozy dinner at home or prepping lunches for the week, it always delivers that perfect balance of comfort and nutrition.
