Tuscan White Bean Soup with Kale – Jarastyle

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This Tuscan White Bean and Kale Soup is a cozy and nourishing lunch or dinner that also happens to be vegetarian. It’s made with simple ingredients—vegetables, protein-packed beans, and Italian herbs for flavor. Prep it ahead of time or make a batch from scratch in well under an hour.

Eating a bowl of Tuscan White Bean Soup with kale, garnished with parmesan cheese and crushed red pepper.

This hearty bean soup is ideal for a cold winter night or a make-ahead lunch that you can quickly reheat during the week.

The ingredients are simple. You probably have a lot of them in your kitchen already. Canned beans, broth, Italian seasoning, and a few easy-to-find veggies like onion and carrots.

Serve it with a fresh, crusty bread—I love this no-knead loaf from Girl vs. Dough. A slice of homemade pizza or side of pasta would also be delicious.

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Ingredients

The foundation for this recipe is an aromatic blend of onion, carrot, celery, shallot, and garlic — the most delicious soup starter (and it smells amazing, too).

These veggies are simmered in vegetable broth with cannellini beans, which add protein and hearty texture, and Italian seasoning for flavor. Stir in some kale (I like lacinato) for an extra boost of color and nutrients.

The result is an incredibly nourishing and convenient plant-based soup.

Labeled ingredients to make Tuscan white bean soup with kale.Labeled ingredients to make Tuscan white bean soup with kale.

Grocery List:

  • Olive oil
  • Onion
  • Carrots
  • Celery
  • Salt 
  • Pepper
  • Shallot (optional)
  • Garlic
  • Canned cannellini beans (also called white kidney beans)
  • Italian seasoning
  • Vegetable broth
  • Kale – I prefer lacinato kale but any type works

Optional ingredients for serving: 

  • Parmesan cheese
  • Crushed red pepper flakes
  • Fresh bread 

See recipe card at the end of this post for exact quantities and preparation.

Instructions

This is a basic summary of how to make Tuscan bean soup. You can find more detailed instructions in the recipe card at the bottom of this post.

Vegetable and bean soup in a white oval Dutch oven.Vegetable and bean soup in a white oval Dutch oven.

Simmer the vegetables, beans, and seasoning in broth.

Blended white bean and vegetable soup in a blender container.Blended white bean and vegetable soup in a blender container.

Blend about half of the soup in a blender until smooth and creamy.

White bean soup in a Dutch oven with kale.White bean soup in a Dutch oven with kale.

Pour the blended soup back into the pot and stir in kale.

Tuscan White Bean Soup garnished with parmesan cheese and crushed red pepper flakes.Tuscan White Bean Soup garnished with parmesan cheese and crushed red pepper flakes.

Serve and enjoy!

Hint: Drain and rinse canned beans to reduce the total sodium levels in this soup. You can always add your own salt to taste.

Substitutions

Need to make a substitution? Here are a few ingredients that can be easily swapped.

  • Vegan and dairy free: Omit parmesan cheese or substitute vegan parmesan cheese or nutritional yeast.
  • Gluten free: Serve with gluten-free bread.
  • Cannellini Beans: Substitute another type of white bean, such as great northern beans or navy beans. Dried beans can also be used if they are cooked in advance. Substitute 3 cups of cooked beans for 2 (15-ounce) cans.
  • Kale: Use spinach instead of kale.

Variations

Want to change up the flavors and make this recipe your own? Here are a few ideas.

  • Vegetarian Bean and Sausage – Add chopped vegetarian sausage.
  • Tomato – Include a can of crushed tomato.
  • Potato and Bean – Add chopped gold potatoes. See this vegan potato soup recipe on my website!

Creamy Tuscan White Bean Soup with kale served with fresh bread.Creamy Tuscan White Bean Soup with kale served with fresh bread.

Equipment

  • Knife and cutting board – You’ll need these to chop the veggies.
  • Large pot – For cooking the soup. I have used both my 2.75-quart Dutch oven and 8-quart stock pot to make this recipe.
  • Blender or immersion blender – You will need a blender to puree a portion of the soup.

Storage

This recipe is great for making ahead, and it works well as a freezer meal, too.

Store the prepared soup in an airtight container and refrigerate for up to five days or freeze for up to three months. Thaw overnight in the refrigerator.

Reheating

Reheat leftover soup in a pot over low-medium heat on the stove, stirring often, until warmed through.

Or reheat soup in the microwave in 30 second intervals, stirring in between, until warm. 

Top tip

Adding some of the soup to the blender makes the texture thick and creamy. Blend more of the soup, including the starchy beans, for thicker, creamier texture. You can also skip the blending step altogether to get a thinner, more broth-based texture.

FAQ

Are cannellini beans the same as white beans?

Cannellini beans (also called white kidney beans) are a type of white bean. Additional white bean varieties include great northern beans, navy beans, lima beans, and pinto beans.

What is the thickener in white bean soup?

One of the primary ways to thicken white bean soup is to blend a portion of the cooked soup, including the starchy beans, and then return it to the pot with the unblended portion. With this method, there are no additional thickening agents required.

Looking for more easy soup recipes? Try these:

Pairing

These are my favorite dishes to serve with Tuscan White Bean Soup:

📖 Recipe

Bowl of creamy Tuscan White Bean Soup with kaleBowl of creamy Tuscan White Bean Soup with kale

Tuscan White Bean and Kale Soup

Hearty and filling, this Tuscan White Bean and Kale Soup is a meal-worthy dish to cook whenever you want a cozy, plant-based lunch or dinner. It’s filled with vegetables, protein-packed beans, and Italian herbs for satisfying flavor and texture. Prep it ahead of time or make a batch from scratch in less than an hour!

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Course: dinner, lunch

Cuisine: gluten free option, Italian-inspired, vegan option, vegetarian-friendly

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 4 people

Calories: 230kcal

Author: Stephanie McKercher, MS, RDN

Instructions

  • Add oil to a large pot over medium-high heat. Stir in onion, carrot, and celery, salt, and pepper, and cook, stirring occasionally, 5 minutes, or until onions are translucent. Stir in shallot (if using) and garlic and cook 2 minutes, or until fragrant. Stir in cannellini beans and Italian seasoning and stir until evenly mixed. Pour in broth, bring to a boil over high heat, and then reduce heat to low and simmer 10 minutes.

  • Transfer about half of the soup to a blender and blend on high for 30 seconds, or until smooth. (You can also blend about half of the soup in the pot with an immersion blender.) Pour blended soup back into the pot and stir until evenly mixed. Stir in kale and cook 4 minutes, or until tender.

  • Serve with parmesan cheese, crushed red pepper flakes, and fresh bread if desired. Enjoy!

Notes

  1. Vegan and dairy free: omit parmesan cheese or substitute vegan parmesan cheese or nutritional yeast.
  2. Vegetarian: use vegetarian parmesan cheese.
  3. Gluten free: Serve with gluten-free bread.
  4. Storage: Store in an airtight container and refrigerate for up to five days or store in a freezer-safe container and freeze for up to three months. Thaw overnight in the refrigerator.
  5. Reheating: Reheat in a pot over low-medium heat on the stove, stirring often, until warmed through. Or reheat in the microwave in 30 second intervals, stirring in between, until warm. 
  6. Nutrition facts are estimates only and do not include optional ingredients for serving. 

Nutrition

Serving: 0.25recipe | Calories: 230kcal | Carbohydrates: 36g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1572mg | Potassium: 390mg | Fiber: 11g | Sugar: 6g | Vitamin A: 10669IU | Vitamin C: 53mg | Calcium: 277mg | Iron: 5mg



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