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Tuscan White Bean Soup

Tuscan White Bean Soup

A cozy, creamy Tuscan white bean soup with kale, garlic, and rosemary. Naturally vegan, gluten-free, and ready in 30 minutes for a hearty, one-pot dinner.
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Course: Dinner, Lunch
Cuisine: American
Keyword: cannellini bean soup, kale soup, vegan soup, white bean soup
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 servings

Equipment

  • Dutch oven or large soup pot
  • Cutting board
  • Chef's knife
  • Wooden spoon
  • Ladle
  • Immersion blender (optional)

Ingredients
  

Ingredients

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 carrots, diced
  • 3 celery stalks, diced
  • 4 cloves garlic, minced
  • 2 15 oz cans cannellini beans, drained and rinsed
  • 6 cups vegetable broth
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp dried rosemary, crushed
  • 2 bay leaves
  • 1 tsp fine sea salt, plus more to taste
  • 1/2 tsp black pepper
  • 1/4 tsp crushed red pepper flakes optional
  • 2 cups chopped kale or baby spinach
  • 1 lemon, juiced

Instructions

  • Warm the olive oil in a large pot over medium heat. Add the onion, carrots, and celery with a pinch of salt. Cook, stirring occasionally, until the vegetables soften and the onion is translucent, 6–8 minutes.
  • Stir in the garlic, dried thyme, oregano, rosemary, red pepper flakes (if using), 1 teaspoon salt, and black pepper. Cook until fragrant, about 1 minute.
  • Add the cannellini beans, bay leaves, and vegetable broth. Bring to a boil, then reduce to a gentle simmer. Cook uncovered for 15–20 minutes to let the flavors meld.
  • For a creamier texture, use an immersion blender to briefly blend a few pulses directly in the pot, or ladle out about 1 cup of soup, mash the beans, and return to the pot. Remove the bay leaves.
  • Stir in the kale or spinach and simmer until just wilted, 2–3 minutes. Off the heat, add the lemon juice. Taste and adjust seasoning with more salt, pepper, or lemon as desired.
  • Serve hot with crusty bread. Leftovers keep well and taste even better the next day.

Notes

Use any mild white bean such as great northern or navy beans. If you prefer a richer finish, stir in a splash of olive oil at the end. Swap kale for baby spinach for a softer green. Add grated hard cheese at the table if not vegan. Store in an airtight container in the fridge up to 4 days, or freeze up to 3 months.
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