Tuscan White Bean Soup Recipe (Vegetarian)
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
317 kcal
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Course
Side Dish, Main Course, Soup
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Cuisine
Mediterranean, Italian
Tuscan White Bean Soup Recipe (Vegetarian)
Description
The Tuscan White Bean Soup Recipe (Vegetarian) starts by cooking a blend of onion, carrot, celery, and garlic in butter to create a flavorful base. Tomato paste and sun-dried tomatoes contribute concentrated tomato flavor, while Italian seasoning, salt, and red pepper flakes provide fragrant herbal and mild heat notes. Adding cannellini beans and chopped kale brings in comforting, protein-rich, and leafy components that soften during simmering.
The final addition of heavy cream and grated Parmesan cheese gives the soup a smooth richness and a slightly nutty finish. Simmering allows the flavors to meld and the kale to become tender but not mushy. This soup can be served warm on its own or with crusty bread, making it a filling option for cooler days.
Various substitutions are possible, such as using dairy-free butter and cream alternatives to make it vegan. The soup freezes well and keeps up to five days refrigerated, making it practical for batch cooking. Swapping in other root vegetables can adjust the flavor and texture to preference.
Ingredients
- 2 Tbsp butter can sub dairy-free or oil, unsalted
- 1 medium yellow onion diced
- 1 cup carrot 2 to 3 carrots, diced
- 1 cup celery 3 to 4 ribs, diced
- 4 cloves garlic minced
- 2 Tbsp tomato paste 25 g
- 2 Tbsp sun-dried tomatoes finely chopped
- 1 Tbsp Italian seasoning
- 1 tsp salt
- 1 tsp red pepper flakes
- 4 cups vegetable broth 1 L
- 3 oz cans cannellini beans drained, 425 g each
- 2 cups kale chopped
- ½ cup heavy cream 120 mL
- ½ cup Parmesan Cheese 35 g, grated
Instructions
- Flavor Base: In a large pot set over medium, heat 2 Tbsp unsalted butter. Add 1 medium yellow onion, 1 cup diced carrots, 1 cup diced celery, and 4 cloves garlic. Cook until onion is soft and fragrant, about 5 minutes.
- Seasonings: Stir in 2 Tbsp tomato paste, 2 Tbsp sun-dried tomatoes, 1 Tbsp Italian seasoning, 1 tsp salt, and 1 tsp red pepper flakes. Continue cooking for 3 minutes until fragrant.
- Fillings: Add 4 cups vegetable broth, 3 15-oz cans cannellini beans, and 2 cups kale. Cover and let simmer for at least 10 minutes, or until kale is soft.
- Serve: Remove from heat and stir in ½ cup heavy cream and ½ cup grated parmesan. Serve warm, optionally topped with croutons and fresh herbs.
Notes
- Store cooled soup in an airtight container in the fridge for up to 5 days.
- Freeze soup in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator before reheating.
- To make vegan, use margarine instead of butter, canned coconut milk for cream, and omit the Parmesan or substitute nutritional yeast.
- Vegetables like cauliflower, potato, or parsnip can be substituted to vary the flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 317kcal | 16% |
| Carbohydrates | 37.1g | 12% |
| Protein | 13g | 26% |
| Fat | 13.2g | 20% |
| Saturated Fat | 8.2g | 41% |
| Cholesterol | 42mg | 14% |
| Sodium | 1008mg | 42% |
| Potassium | 473mg | 10% |
| Fiber | 13.7g | 55% |
| Sugar | 7g | 14% |
| Calcium | 275mg | 28% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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