There is nothing quite like a steaming bowl of soup on a chilly winter evening. When the wind is howling, you need a meal that feels like a warm hug. This Tuscan White Bean Soup is exactly what your family needs right now.
It is incredibly filling and packed with plant-based protein to keep you satisfied. You can have this nourishing dinner on the table in under an hour. It is fresh, bright, and uses simple ingredients you likely already have.
Why You Will Love This Recipe
This recipe is a total lifesaver for busy weeknights when time is short. It uses affordable pantry staples like canned beans and boxed broth to save money. You will love how the lemon juice makes the flavors pop with freshness.
It is also a fantastic choice for a healthy reset after a busy weekend. The fiber from the beans and kale will leave you feeling light yet full. Your kitchen will smell like a cozy Italian bistro while it simmers.
Simple Cooking Method
If you are new to cooking, do not worry at all. This one-pot wonder is very forgiving and hard to mess up. You simply sauté your vegetables and let the broth do the hard work. Even if you have never made soup, you can do this with ease.
Simple Ingredients
These pantry-friendly items come together to create a rich and savory depth of flavor.
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- 2 large carrots, peeled and sliced into rounds
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 2 cans (15.5 oz each) Cannellini beans, rinsed and drained
- 1 can (14.5 oz) diced tomatoes
- 6 cups low-sodium vegetable broth
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 bay leaf
- 4 cups chopped kale, stems removed
- 1 teaspoon sea salt
- 0.5 teaspoon ground black pepper
- 1 tablespoon fresh lemon juice
Step-by-Step Directions
- Heat olive oil in a large stockpot over medium heat.
- Add onion, carrots, and celery; sauté for 8 minutes until vegetables soften.
- Stir in minced garlic, rosemary, and thyme, cooking for 60 seconds until fragrant.
- Add the rinsed beans, diced tomatoes with their juices, and broth to the pot.
- Place the bay leaf in the liquid and bring the mixture to a rolling boil.
- Reduce heat to low and simmer uncovered for 15 minutes to allow flavors to meld.
- Incorporate the chopped kale and continue to simmer for 5 minutes until the greens are tender.
- Season with salt, pepper, and lemon juice.
- Remove the bay leaf and serve warm.
Best Ways to Enjoy It
Serve this soup warm in your favorite large ceramic bowls. A thick slice of crusty sourdough bread is perfect for dipping. You could also pair it with a crisp side salad for more crunch.
For a special touch, sprinkle some vegan parmesan on top before serving. Set the table, light a candle, and enjoy this comforting meal together. It is the perfect way to end a long, cold day.
Keep It Fresh
This soup actually tastes even better the next day after flavors develop. Store leftovers in an airtight container in the fridge for up to five days. You can also freeze this soup for up to three months easily.
To reheat, simply warm it on the stove over medium-low heat. Add a splash of broth if the soup has thickened too much. It makes the easiest weekday lunch you could ever ask for.
Tips for Best Results
- Do not skip the fresh lemon juice at the very end.
- Rinse your beans thoroughly to control the sodium levels.
- Cut your carrots into even rounds so they cook at the same rate.
- Remove the kale stems completely for a much better texture.
- Make a double batch on Sunday for stress-free weekday lunches.
- Wait to add the salt until the very end of cooking.
- Use a high-quality olive oil for the best aromatic base.
Ways to Switch It Up
- Swap the kale for fresh baby spinach for a milder flavor.
- Add cooked Italian sausage for an extra protein boost.
- Use Great Northern beans if you cannot find Cannellini beans.
- Add a pinch of red pepper flakes for a spicy winter kick.
Common Questions
Can I use dried beans instead?
Yes, but you must soak and cook them before adding to the soup. Canned beans are a great time-saver for busy families.
Is this soup gluten-free?
Yes, all the main ingredients are naturally gluten-free. Just ensure your vegetable broth is certified if you have a strict sensitivity.
I hope this warm bowl of goodness brings some light to your winter. It is such a joy to share these simple, healthy meals with you. Happy cooking, friends!
— Katie Wood
Ingredients
- 2 tablespoons extra -virgin olive oil
- 1 medium yellow onion, diced
- 2 large carrots , peeled and sliced into rounds
- 2 stalks celery , diced
- 3 cloves garlic , minced
- 2 cans (15.5 oz each) Cannellini beans, rinsed and drained
- 1 can (14.5 oz) diced tomatoes
- 6 cups low -sodium vegetable broth
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 bay lea f
- 4 cups chopped kale, stems removed
- 1 teaspoon sea salt
- 0.5 teaspoon ground black pepper
- 1 tablespoon fresh lemon juice
Instructions
- Heat olive oil in a large stockpot over medium heat.
- Add onion, carrots, and celery; sauté for 8 minutes until vegetables soften.
- Stir in minced garlic, rosemary, and thyme, cooking for 60 seconds until fragrant.
- Add the rinsed beans, diced tomatoes with their juices, and broth to the pot.
- Place the bay leaf in the liquid and bring the mixture to a rolling boil.
- Reduce heat to low and simmer uncovered for 15 minutes to allow flavors to meld.
- Incorporate the chopped kale and continue to simmer for 5 minutes until the greens are tender.
- Season with salt, pepper, and lemon juice.
- Remove the bay leaf and serve warm.
