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Tuscan White Bean Soup

Tuscan White Bean Soup

This Tuscan White Bean Soup is a yummy and healthy comfort food for those chilly winter days. With white Cannellini beans, fresh vegetables, and Italian herbs, it brings warmth and a depth of flavor that will make it a favorite in your kitchen. It's easy to make, full of fresh veggies, and delivers a creamy texture without any added cream - just pure, blended beans.

Author: Balancing Bowls

Meal Type: Milk Free

Cuisine: Italian

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: 4 servings

Calories: 751 kcal per serving

Ingredients

  • 1 - yellow onion
  • 4 cloves - garlic
  • 2 - carrots
  • 2 stalks - celery
  • 4 cups - Cannellini beans or white kidney beans
  • 1 tbsp - tomato paste
  • 2 - bay leaves
  • 1 - Parmesan rind
  • 1 tbsp - Italian seasoning
  • 1 tsp - red pepper flakes
  • 5 cups - chicken broth or vegetable broth
  • 1 tbsp - lemon juice
  • 1 tsp - salt
  • ¼ tsp - black pepper
  • 3 cups - Lacinato kale or fresh spinach
  • 1 tsp - dried thyme
  • 1 tsp - dried oregano
  • 1 tsp - dried parsley

Instructions

  1. Drain and rinse one can of the Cannellini beans.
  2. Place the beans in a blender or a tall container if using an immersion blender.
  3. Pour in enough broth to cover the beans.
  4. Blend until smooth and creamy, with a consistency similar to heavy cream. Add more broth, 2 tablespoons at a time, if needed.
  5. Heat a large pot over medium heat. Add a drizzle of olive oil.
  6. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, until the onion is soft and translucent.
  7. Add the minced garlic, tomato paste, and Italian seasoning (or substitute). Stir for another minute until fragrant.
  8. Add the bay leaves, Parmesan rind, and the blended "cream of bean" to the pot.
  9. Add the remaining whole Cannellini beans and pour in the remaining chicken or vegetable broth.
  10. Season with salt, black pepper, and red pepper flakes.
  11. Bring the soup to a boil, then reduce to a simmer. Let it cook for 20-25 minutes, allowing the flavors to meld together.
  12. Add the chopped kale (or spinach) in the last 5-10 minutes of cooking, until wilted.
  13. Stir in the lemon juice right before serving to add brightness to the soup.
  14. Taste and adjust seasoning as needed.
  15. Ladle the soup into bowls and sprinkle freshly grated Parmesan cheese on top.
  16. Serve with a slice of crusty bread on the side for dipping.

Nutrition

Energy: 751 kcal | Total Fat: 4 g | Saturated: 2 g | Trans: 0 g | Unsaturated: 1 g | Cholesterol: 7 mg | Total Carbs: 125 g | Fiber: 29 g | Sugars: 17 g | Proteins: 60 g | Sodium: 24,340 mg | Polyunsaturated: 1 g | Monounsaturated: 1 g

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