Description
This Tuscan White Bean Soup is a hearty and creamy one-pot meal featuring tender cannellini beans, fresh vegetables, and a rich broth infused with Italian seasonings. Ready in under 30 minutes, it’s a comforting Italian-inspired soup perfect for a nutritious lunch or dinner.
Ingredients
Vegetables and Aromatics
- 3 shallots or one small onion, chopped
- 4 cloves garlic, minced
- 2 large carrots, chopped
- 3 stalks celery, diced
- 4 ounces kale or baby spinach
Dry and Canned Goods
- 17 oz cannellini beans, canned, drained, and rinsed
- 1 tablespoon tomato paste
- 3-5 cups vegetable broth (see notes)
Spices and Seasonings
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon red pepper flakes
Instructions
- Heat the olive oil: In a large pot over medium-high heat, warm the olive oil until shimmering.
- Sauté aromatics and vegetables: Add the chopped shallots or onion and minced garlic. Cook for about 3 minutes until fragrant, then add the chopped carrots and diced celery. Continue to sauté until the vegetables begin to soften, approximately 5 minutes.
- Add tomato paste and seasonings: Stir in the tomato paste quickly to coat the vegetables. Then add the drained cannellini beans, vegetable broth, salt, pepper, Italian seasoning, and red pepper flakes. Stir to combine.
- Simmer the soup: Bring the soup to a boil, then reduce heat to low. Cover the pot and let the soup simmer gently for 10-15 minutes to allow flavors to meld and vegetables to become tender.
- Create a creamy texture: Using a handheld mixer, carefully blend half of the soup directly in the pot until creamy, but avoid over-blending to maintain some texture.
- Add greens: Stir in the kale or baby spinach, cooking for several more minutes until the greens have wilted and are tender.
- Finish and serve: Give the soup a final stir, remove from heat, and ladle into bowls for serving.
Notes
- Broth: Use up to 5 cups of vegetable broth for a thinner consistency. Chicken broth can be used as an alternative.
- Bean substitute: Navy beans or great northern beans work well instead of cannellini beans.
- Leftovers: Store in the refrigerator for up to one week or freeze for up to six months.
