If you’re craving a cozy, flavor-packed bowl that’s vegan, gluten-free, hearty, and easy to make, this Tuscan White Bean Soup is your new go-to. I fell in love with it during a blustery fall weekend—twenty minutes of prep and thirty minutes of simmering, and you’ve got a creamy, soul-warming dish that feels like a hug in a bowl. It’s a one‑pot wonder, and the best part? You likely have most of what you need in your pantry and fridge already. Whether you’re a busy parent hustling through the week, a student in a college kitchen, or someone just after wholesome comfort food, this soup delivers. Let me walk you through why it rocks, what makes it special, and exactly how to make it taste incredible.
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Why You’ll Love This Recipe
- One pot white bean soup = no stacks of dishes.
- Vegan Tuscan soup that satisfies even meat eaters—veggies shine here.
- Packed with plant-based protein and fiber from cannellini beans.
- Naturally gluten-free white bean soup, great for dietary needs.
- Meal prep white bean soup ready for fridge or freezer.
- Rich, creamy texture without any dairy—thanks to a blender trick.
- Warm, satisfying, and bright—ideal for chilly nights or casual dinners.
If you’re into comfort food soups, check out this comforting baked potato soup. Or, for something that’s great when you’re feeling under the weather, try these soups that boost immunity.
This Tuscan soup blends all the best: ease, flavor, nutrition, and versatility. Let’s dig deeper into the ingredients that make it shine.
Key Ingredients
Cannellini Beans
These beans are creamy, mild, and ideal for soups. They hold their shape during simmering and bring serious protein and fiber to each spoonful.
Carrots & Celery
Together, they create a sweet and savory base. Dice them finely so they melt into every bite—no one wants big veggie chunks unless you’re craving them.
Sauteed Onions & Garlic
Start with a little olive oil, then toss in diced onion and garlic. This aroma-packed duo is the soul of the soup.
White Wine Soup Base
Totally optional, but it adds serious depth. After sautéing veggies, splash in about ½ cup of white wine and let it reduce. The result? Restaurant-level flavor.
Tomato Paste
A bit of tomato paste brings umami and a slight tang, coating the beans and broth beautifully.
Broth
You can use vegetable or chicken broth—just pick low-sodium to keep things healthy. I love using veggie broth to keep it vegan.
Herbs & Italian Seasoning
Italian seasoning blends thyme, oregano, rosemary, and more. I also bump up the flavor with fresh thyme sprigs, a bay leaf, and a shake of dried oregano.
Kale
Added at the very end, it wilts without turning soggy. Want a twist? Try spinach or Swiss chard!
How to Make Tuscan White Bean Soup
Ready for the hands-on part? This is where the soup turns magical:
Step 1 – Sauté the Aromatics
Heat 2 Tbsp of olive oil in a large Dutch oven over medium heat. Add one diced yellow onion and sauté for 4–5 minutes until translucent. Toss in 3 cloves of minced garlic, and stir for another 60 seconds until fragrant.
Step 2 – Build the Flavor Base
Add 1 cup each of diced carrots and celery. Stir and cook for ~5 minutes, until veggies start to soften. This trio—the holy aroma table—gives the soup its soul. Sometimes I joke it’s the “holy trinity” of comfort food.
Step 3 – Deglaze with White Wine
Pour in ½ cup of dry white wine. Let it reduce for 2–3 minutes, scraping up the brown bits on the bottom. Then stir in 1 Tbsp of tomato paste until it coats the veggies nicely.
Step 4 – Add Beans, Broth, and Seasonings
Toss in two (15‑oz) cans of drained and rinsed cannellini beans (or 2½ cups cooked beans). Add 4 cups of broth and bring to a gentle boil. Nestle in a bay leaf, 1 tsp dried Italian seasoning, ½ tsp dried thyme, ½ tsp dried oregano, salt, and pepper. Reduce to a simmer, cover with the lid slightly askew, and cook for 15 minutes.
Step 5 – Blend for Creaminess
Remove the bay leaf. Use an immersion blender to puree about one-third of the soup until creamy—or carefully transfer a couple of cups to a blender. This trick creates a thick, creamy texture without any dairy.
Step 6 – Finish with Kale and Brightness
Add 2 cups chopped kale. Let it simmer for 5 more minutes until tender. Taste and adjust seasoning. A squeeze of lemon juice adds brightness—totally worth it.
Expert Tips:
- Don’t skip the wine—optional, but elevates flavor.
- Use a Dutch oven if you have one!
- Try mixing in a vegetarian sausage, vegan or regular, for extra bite.
- Want silky texture? Blend more or less soup depending on preference.
Serving Suggestions
Here’s how to level up your bowl and experience:
Bread Pairings
Serve with crusty bread—gluten-free if needed—from our homemade Italian bread recipe. Tear off chunks and dip into that creamy broth: chef’s kiss.
Rice or Grain Bowls
Spoon your soup over warm jasmine rice or quinoa for a heartier meal. That texture contrast? Amazing.
Salad Side Dish
Freshen it up with the texture and tang of this nutrient-packed broccoli raisin salad. Such balance.
Toppings
- A drizzle of olive oil or vegan parmesan
- A handful of fresh parsley
- A pinch of red pepper flakes for a kick
Meal Moments
Perfect for:
- Cozy movie nights
- Lazy sunday lunches
- Fancy starter for dinner guests (serve with salad and wine)
- Work lunches—package in a thermos
How to Store and Freeze
This soup is a meal-prep dream.
In the Fridge
Transfer cooled soup to an airtight container. It lasts 3–5 days. When reheating, add a splash of broth or water to bring it back to life.
In the Freezer
Divide into portions (I use silicone muffin cups for individual servings). Freeze in labeled bags—good for up to 2 months.
Reheating Tips
- Stovetop: Low heat with a splash of liquid until warmed through.
- Microwave: 1–2 minutes on medium, stirring halfway.
Pro Tip: Freeze soup without the kale, then stir in fresh kale when reheating to keep that vibrant color.
Ingredient Variations
Let your pantry lead the way!
Bean Alternatives
Swap cannellini with navy, Great Northern, or butter beans—similar texture, same protein boost.
Greens Options
No kale? Use spinach or Swiss chard. Tender greens work best for quick cooking.
Flavor Swaps
- For smoky depth, add 1 tsp smoked paprika.
- Vegan sausage or regular sausage = more flavor and heft.
Creamy Boosts
For extra-rich, swirl in ¼ cup coconut milk or soaked cashew cream at the end.
Change the Carbs
Skip kale, add bite-sized potatoes or pasta for a thicker, chunkier feel—hello, white bean vegetable soup.
Spice It Up
Stir in crushed red pepper flakes or a dash of chili oil for a spicy twist.
Additional Recipe Recommendations
Expand your soup calendar with these tasty picks:
- Easy cabbage roll soup for weeknights – Roll the flavors of cabbage rolls into a busy‑week meal.
- Authentic caldo de pollo – Classic Mexican chicken soup that hits the spot.
- Vegetarian soup dumplings guide – Fun, dumpling‑filled broth for adventurous eaters.
- Hearty potato-based soups – Rich, creamy, and filling—perfect comfort food.
- But if you’re in the mood to switch it up: Butternut Squash Soup, Lentil Chili, Instant Pot Tuscan Gnocchi.
Keep a rotation going this season—soup is the ultimate easy, warm, and crowd-pleasing meal.
Printable Recipe Card
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Tuscan White Bean Soup
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
A cozy, hearty, and flavor-packed vegan and gluten-free soup with creamy cannellini beans, fresh vegetables, herbs, and a touch of lemon—ideal for chilly nights or meal prep.
Ingredients
- 2 Tbsp olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 cup carrots, diced
- 1 cup celery, diced
- ½ cup dry white wine (optional)
- 1 Tbsp tomato paste
- 2 (15‑oz) cans cannellini beans, drained & rinsed (or 2½ cups cooked)
- 4 cups vegetable or low‑sodium chicken broth
- 1 bay leaf
- 1 tsp dried Italian seasoning
- ½ tsp dried thyme
- ½ tsp dried oregano
- Salt & pepper, to taste
- 2 cups kale, chopped
- 1 Tbsp lemon juice (fresh)
- Optional toppings: fresh parsley, red pepper flakes, olive oil drizzle
Instructions
- In a large pot, heat olive oil over medium. Add onion, saute 4–5 mins.
- Add garlic, saute 1 more minute.
- Add carrots/celery, cook 5 mins.
- Stir in white wine (if using), reduce 2 mins. Add tomato paste and mix.
- Add beans, broth, bay leaf, Italian seasoning, thyme, oregano. Bring to boil.
- Reduce heat and simmer 15 mins.
- Remove bay leaf. Blend ⅓ of soup, then return to pot.
- Add kale and simmer 5 more mins. Stir in lemon juice and taste for seasoning.
- Serve hot with bread and toppings.
Notes
Skip wine if needed—broth-only works. Use any bean you prefer. Freeze without kale, add it fresh when reheating.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 221
- Sugar: 3g
- Sodium: 460mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4.3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 14g
- Protein: 15g
- Cholesterol: 0mg
Final Thoughts
This Tuscan White Bean Soup is a champion in so many ways: it’s simple enough for weeknights, nourishing enough for daily meals, and special enough for dinner gatherings. It’s vegan, gluten-free, high in plant-based protein, and freezer‑friendly. Minimal effort, maximum satisfaction—what more could you ask for?
From the basic outline, you can riff off: add sausage, mix in coconut cream, or swap beans based on what’s in the pantry. That’s the beauty of this homestyle bean soup—versatile, forgiving, and endlessly comforting.
Make a big batch this weekend and enjoy it throughout the week. Serve it hot, snag a good crusty loaf, and make soup night a regular in your kitchen. Bon appétit, friends!
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