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Tuscan White Bean Soup Recipe (Vegetarian)
5 from 16 votes

Tuscan White Bean Soup Recipe (Vegetarian)

This vegetarian Tuscan White Bean Soup features a base of butter sautéed vegetables including onion, carrot, celery, and garlic, enriched with tomato paste and sun-dried tomatoes for depth. Cannellini beans and kale add heartiness and nutrition, finished with a touch of heavy cream and Parmesan for creaminess and richness. The soup simmers until the kale softens, balancing hearty textures and savory flavors.

Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings: 4 servings
Calories: 317 kcal
Course: Side Dish, Main Course, Soup
Cuisine: Mediterranean, Italian

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 317

% 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.