Tuscan White Bean Soup (Gluten free)
A creamy, comforting, and gluten-free Tuscan-inspired soup made with cannellini beans, kale, and aromatic herbs. This one-pot vegan-friendly meal is packed with protein and fiber for a healthy, satisfying dinner.
- Prep Time: 20 min
- Cook Time: 30 min
- Total Time: 50 min
- Yield: 6 servings 1x
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free, Vegetarian, Vegan-Friendly
Ingredients
Scale
3 (15 ounce) cans cannellini beans, drained and rinsed
1 yellow onion, finely chopped
4 cloves garlic, minced
2 tablespoons olive oil
2 large carrots, peeled and chopped
1 stalk celery, diced
1/3 cup white grape juice or vegetable broth
2 cups chopped kale, stems removed
2 1/2 – 4 cups vegetable or chicken broth
1 tablespoon tomato paste
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
1/4 teaspoon Italian seasoning
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon dried oregano
Instructions
- Saute onion in olive oil. Add garlic, celery, and carrot; cook until softened and slightly browned.
- Add white grape juice/broth to deglaze the pot; simmer until mostly evaporated.
- Add all remaining ingredients except kale. Start with 2 1/2 cups broth. Bring to a boil, then cover and simmer for 15 minutes.
- Remove bay leaves. Blend 2.5-3 cups of the soup until smooth, then stir back into the pot. Add more broth if too thick.
- Stir in chopped kale and simmer until wilted. Taste and adjust seasoning. Serve with a squeeze of lemon juice.
Notes
- For a richer flavor, use homemade broth. The soup thickens upon standing; have extra broth on hand when reheating leftovers. A final squeeze of fresh lemon juice brightens the flavors perfectly.
Nutrition
- Serving Size: 1 Bowl (Approx. 1.5 cups)
- Calories: 259 kcal
- Sugar: 3 g
- Sodium: 798 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 0 mg