5.0 from 24 votes
Tuscan White Bean Soup Recipe (Vegetarian)
Made with creamy white beans and Mediterranean flavors, this Tuscan white bean soup recipe is a quick dinner recipe perfect for weeknights! Loaded with vegetables and parmesan cheese, we're confident you'll be adding this to your weekly rotation. Ready in under 30 minutes!
Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 4 servings
Calories: 317 kcal
Course:
Side Dish , Main Course , Soup
Cuisine:
Mediterranean , Italian
Ingredients
- 2 Tbsp unsalted butter can sub dairy-free or oil
- 1 medium yellow onion diced
- 1 cup diced carrots 2 to 3 carrots
- 1 cup diced celery 3 to 4 ribs
- 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 grated parmesan 35 g
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.
Cup of Yum
Notes
- To store, let cool to room temperature, then transfer to an airtight container in the fridge for up to 5 days.
- To freeze, transfer to a freezer-safe container or baggie. It can be frozen for up to 3 months. Thaw in the fridge before reheating.
- Make it vegan: Easily make this a vegan Tuscan soup by replacing the butter with margarine, using canned coconut milk in place of the heavy cream, and omitting the parmesan (you can use a sprinkle of nutritional yeast in its place if you have it!)
- Add veggies: Feel free to swap out the veggies with things like cauliflower, potato, or parsnip.
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
(14%)
Fiber
13.7g
(55%)
Sugar
7g
(14%)
Calcium
275mg
(28%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
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.