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!
Servings: 4 servings
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 15-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.
Video
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
Serving: 1serving | Calories: 317kcal | Carbohydrates: 37.1g | Protein: 13g | Fat: 13.2g | Saturated Fat: 8.2g | Cholesterol: 42mg | Sodium: 1008mg | Potassium: 473mg | Fiber: 13.7g | Sugar: 7g | Calcium: 275mg | Iron: 3mg
