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Tuscan White Bean Soup

A creamy, vegan, one-pot soup packed with white beans, kale, and veggies. Ready in 30 minutes and perfect for healthy comfort food.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 Bowls
Course: Dinner, Lunch, Soup
Cuisine: Italian, Tuscan
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 2 tbsp olive oil extra virgin
  • 1 count yellow onion diced
  • 3 count carrots chopped into rounds
  • 2 stalks celery diced
  • 4 cloves garlic minced
Broth & Beans
  • 2 cans cannellini beans 15oz each, rinsed and drained
  • 4 cups vegetable broth low sodium
  • 1 tsp Italian seasoning dried herbs
  • 0.5 tsp red pepper flakes optional for heat
  • 1 tsp salt to taste
Finishing Touches
  • 3 cups kale stems removed, chopped
  • 1 tbsp lemon juice freshly squeezed
  • 1 tbsp fresh parsley chopped, for garnish

Equipment

  • Dutch Oven or Large Pot
  • Immersion Blender
  • Chef's knife

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery.
  2. Sauté for 5-7 minutes until vegetables soften and onion is translucent.
  3. Add minced garlic, Italian seasoning, and red pepper flakes. Cook for 1 minute until fragrant.
  4. Pour in the vegetable broth and add the rinsed cannellini beans.
  5. Bring to a boil, then reduce heat and simmer for 15 minutes.
  6. Use an immersion blender to partially blend the soup (about 3-4 pulses) to make it creamy but still chunky.
  7. Stir in the chopped kale and simmer for 3-5 minutes until wilted.
  8. Remove from heat. Stir in fresh lemon juice. Season with salt and pepper to taste.

Notes

Serve with crusty bread. Store leftovers in the fridge for up to 5 days.