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Recipes
Beans & Legumes
Tuscan White Bean Soup

13 INGREDIENTS • 9 STEPS • 53MINS

Tuscan White Bean Soup

Recipe
4.6
8 ratings
Editor's Choice
Editor's Choice
This Tuscan White Bean Soup is not only deceptively healthy - it's also full of amazing flavor, warm and filling, and completely plant-based. My trick to a thick and creamy, yet dairy-free soup? Simply puree some of the white beans and add them back into the pot!
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Jessica in the Kitchen
My mission is to provide simple and delicious meals from my kitchen to yours.
https://jessicainthekitchen.com/
This Tuscan White Bean Soup is not only deceptively healthy - it's also full of amazing flavor, warm and filling, and completely plant-based. My trick to a thick and creamy, yet dairy-free soup? Simply puree some of the white beans and add them back into the pot!
53MINS
Total Time
$1.90
Cost Per Serving
Ingredients
Servings
6
us / metric
Oil
2 Tbsp
Oil
Red Onion
1
Large Red Onion, diced
Celery
4 stalks
Celery, diced
Carrot
1
Large Carrot, diced
Garlic
5 cloves
Garlic, minced
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Italian Seasoning
1 Tbsp
Italian Seasoning
or 1 teaspoon dried Oregano, 1 teaspoon dried Parsley, 1 teaspoon dried Basil
Cannellini White Kidney Beans
2 cans
(15 oz)
Cannellini White Kidney Beans
Vegetable Broth
4 cups
Vegetable Broth
Water
1/2 cup
Water
Kale
1 cup
Shredded Kale
Lime
1
Lime, juiced
Nutrition Per Serving
VIEW ALL
Calories
261
Fat
5.5 g
Protein
11.1 g
Carbs
41.3 g
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Tuscan White Bean Soup
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Jessica in the Kitchen
My mission is to provide simple and delicious meals from my kitchen to yours.
https://jessicainthekitchen.com/
Cooking InstructionsHide images
step 1
In a large, deep pot over medium heat, add the Oil (2 Tbsp) to heat.
step 2
Add the Red Onion (1), Celery (4 stalks), Carrot (1), Salt (to taste) and Ground Black Pepper (to taste). Stir together and allow to sauteé for about 8 minutes, until the onions are translucent and the carrots are softened.
step 2 Add the Red Onion (1), Celery (4 stalks), Carrot (1), Salt (to taste) and Ground Black Pepper (to taste). Stir together and allow to sauteé for about 8 minutes, until the onions are translucent and the carrots are softened.
step 3
Add in the Garlic (5 cloves), and stir to combine. Cook for another 5 minutes until the garlic is fragrant and the veggies begin to look caramelized.
step 3 Add in the Garlic (5 cloves), and stir to combine. Cook for another 5 minutes until the garlic is fragrant and the veggies begin to look caramelized.
step 4
Add in the Italian Seasoning (1 Tbsp) and Cannellini White Kidney Beans (2 cans), and stir to combine.
step 4 Add in the Italian Seasoning (1 Tbsp) and Cannellini White Kidney Beans (2 cans), and stir to combine.
step 5
Pour in the Vegetable Broth (4 cups) and stir again.
step 5 Pour in the Vegetable Broth (4 cups) and stir again.
step 6
Bring to a boil, and then to a simmer for about 20 minutes.
step 7
Remove 2 cups of the soup (with veggies in it - just scoop two cups out), and add to your blender. Add Water (1/2 cup) to that mix, and blend until completely smooth). Pour this mix back into your soup, and stir to combine.
step 7 Remove 2 cups of the soup (with veggies in it - just scoop two cups out), and add to your blender. Add Water (1/2 cup) to that mix, and blend until completely smooth). Pour this mix back into your soup, and stir to combine.
step 8
Stir in the Kale (1 cup) and Lime (1). The residual heat will help to add heat to all of these.
step 8 Stir in the Kale (1 cup) and Lime (1). The residual heat will help to add heat to all of these.
step 9
Allow soup to cool slightly then serve with some bread! Enjoy!
step 9 Allow soup to cool slightly then serve with some bread! Enjoy!
Tags
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Beans & Legumes
Appetizers
Dairy-Free
Gluten-Free
Comfort Food
Lunch
Healthy
Shellfish-Free
Dinner
Vegan
Fall
Vegetarian
Italian
Vegetables
Soups & Stews
Winter
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