Description
A comforting Tuscan White Bean Soup with creamy cannellini beans, vegetables, and a hint of rosemary and garlic.
Ingredients
Scale
- 3 (15 ounce) cans cannellini beans, drained and rinsed
- 1 yellow onion, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 2 large carrots, peeled and chopped
- 1 stalk celery, diced
- 1/3 cup white wine (e.g., pinot grigio)
- 2 cups chopped kale, stems removed
- 2 1/2 – 4 cups vegetable or chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1/4 teaspoon red pepper flakes (omit if you don’t like spice)
- 1/4 teaspoon Italian seasoning
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
Instructions
- In a large pot or Dutch oven, sauté the chopped onion in olive oil until it starts to brown; about 5 minutes.
- Add garlic, celery, and carrot; sauté for another 10 minutes until softened.
- Pour in white wine and sauté until the liquid evaporates, about 5 minutes.
- Add all remaining ingredients except for kale; stir well.
- Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes.
- Discard bay leaves and transfer 2 1/2 – 3 cups of soup to a blender; blend until smooth.
- Return blended soup to the pot and stir to combine; adjust thickness with more broth if needed.
- Stir in kale and allow it to wilt for a few minutes.
- Taste and adjust seasoning with salt, pepper, and lemon juice.
- Serve warm with crusty bread if desired.
Notes
For a creamier texture, blend more of the soup. Can be served with a squeeze of lemon juice to brighten flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 0mg