A hearty bowl for a party of four! Grab your spoon and indulge in a warm and delicious Tuscan White Bean Soup made with plenty of vegetables to fill you right up. This is an easy soup recipe that should take you just less than an hour!
What are Tuscan White Beans?
Cannellini beans, or Tuscan white beans in this case, are small, kidney-shaped beans that are a familiar ingredient in many Italian cuisines. These beans are specifically home to mangiafagioli, which translates to “bean eaters”, originating from Tuscany, Italy (hence it’s name!). I think I was a true Italian mangiafagioli in my past life…
I personally love how Tuscan white beans are so simple to incorporate into any meal, my favorite being soup. They have a silky texture and nutty flavor which I love and they just fit in so perfectly with the recipe I’m about to share with you!
My Tuscan White Bean Soup will make you feel right at home, giving you all the warmth you’ll crave for this holiday season or just the cooler weather in general. This recipe also contains so many vegetables that are perfect for a boost in energy when you’re feeling under the weather or gloomy!
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 3 medium carrots, diced
- 2 celery sticks, diced
- 3 tbsp all-purpose flour
- 2 tsp salt
- 1/8 tsp black pepper
- 1 tsp Italian seasoning
- 1 tsp oregano
- 2 bay leaves
- 3 cans Cannellini beans (rinsed and drained)
- 4 cups vegetable broth
- 3 oz fresh kale, chopped
How to Make Tuscan White Bean Soup
- Heat the oil in a larger pot, then add the onions, garlic, carrots and celery. Cook about 5 minutes, until the vegetables have softened a bit.
2. Add in the seasonings and flour and mix well.
3. Add the beans, bay leaves and broth. Bring to a boil, then cover and simmer on medium heat for about 30 minutes.
4. Remove lid and add in the kale. Cook another 5 minutes just until the kale is wilted. Remove the bay leaves and add more salt if needed.
There you have it! A simple recipe for a nutrient-packed and flavorful soup meal. Time to grab those spoons!
What to Serve With Tuscan White Bean Soup
Here are some of my other recipes I recommend to serve and eat with this beautiful bowl of goodness:
- Tomato and Cheese Cauliflower Bake
- Tomato and Boursin Cheese Fettuccine Pasta
- Garlic Parmesan Bread
- Vegan Spaghetti Bolognese – Balkan Style
Check out my Instagram, Pinterest, and TikTok for more mouth watering content and recipe inspiration! Leave a comment below this post to share your feedback, I would greatly appreciate it!
Happy Cravings!
Tuscan White Bean Soup
Ingredients
- 2 tbsp olive oil
- 1 medium onion diced
- 2 garlic cloves minced
- 3 medium carrots diced
- 2 celery sticks diced
- 3 tbsp all-purpose flour
- 2 tsp salt
- 1/8 tsp black pepper
- 1 tsp oregano
- 2 bay leaves
- 3 cans Cannellini beans rinsed and drained
- 4 cups vegetable broth
- 3 oz fresh kale chopped
Instructions
- Heat the oil in a larger pot, then add the onions, garlic, carrots and celery. Cook about 5 minutes, until the vegetables have softened a bit.
- Add in the seasonings and flour and mix well.
- Add the beans, bay leaves and broth. Bring to a boil, then cover and simmer on medium heat for about 30 minutes.
- Remove lid and add in the kale. Cook another 5 minutes just until the kale is wilted. Remove the bay leaves and add more salt if needed.
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