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This Tuscan white bean soup recipe is made with nourishing vegetables, beans, and fresh herbs to create a flavorful soup in just 30 minutes.
Reasons you'll love this recipe:
- Quick & Easy: This easy soup recipe only takes about 30 minutes to make from start to finish.
- Plant-Based/Vegan: This recipe doesn't contain any animal products. That means that this is a vegan and vegetarian Tuscan soup.
- Full of Vegetables: There are five different vegetables, including leafy greens in this veggie-packed soup recipe.
Beans: I used cannellini beans in this recipe, but any white bean will work great.
This is a great in-depth article about the different types of white beans.
White Wine: I used a white cooking wine from the grocery store in this recipe. After a little online research it looks like Sauvignon Blanc is the top choice from many when cooking with white wine.
Herbs: I used a combination of fresh rosemary, fresh thyme, and dried bay leaves to give this vegan white bean soup it's incredible flavor.
Kale: Though it is a hallmark of this Tuscan white bean kale soup recipe, you can eliminate the kale or swap it for another leafy green.
See the recipe card below for a full list of ingredients and quantities.
Step by Step Instructions
This Tuscan bean stew is super easy to make in just 30 minutes!
Start by washing and prepping all of your ingredients according to the ingredient list.
Next, warm the olive oil in a large pot over medium-low heat and sauté the onion, garlic, and shallots for about three minutes, or until they all soften and the garlic becomes fragrant. Stir frequently to avoid browning and check to make sure your heat isn't set too hight.
Add the celery and carrots, stir everything together, and sauté for another few minutes until the carrots start to soften.
Now add the white wine, stir everything, and allow the wine to reduce for about five minutes.
Add the beans, broth, spices and herbs to the pot, stir, cover, and cook for about 15 minutes.
Remove from heat, remove the bay leaves, and stir in the kale. Use an immersion blender to blend about half of the soup.
If you don't have an immersion blender, you can allow the soup to cool, transfer half of the soup to your blender, blend, and return to the pot.
You can make easy changes to this Tuscan bean soup recipe to make it your own!
Make it Spicy: Add ½-1 teaspoon of crushed red pepper flakes to make this white bean stew nice and spicy.
Swap out the Kale: If you don't love the original recipe here for Tuscan kale soup, you can either omit the kale, or swap it out for another leafy green such as spinach.
Make it Creamier: If you want this dish to be creamier, simply blend more than half of the soup in the final step.
Make it Less Creamy: To eliminate the creamy finished texture that this Tuscan bean soup has, skip the final step of half-blending the soup.
Fridge: You can store this soup in the refrigerator in a sealed container for up to four days.
Freezer: If you prefer to freeze this soup for later, it can last in the freezer for up to three months.
If you enjoyed this Tuscan bean soup recipe, try some of these savory recipes next:
Tuscan White Bean Soup
- 1 Large pot
- 1 Immersion blender See notes below for using a traditional blender
- 1 tablespoon olive oil
- 4 shallots finely chopped
- 2 garlic cloves minced
- 2 carrots chopped
- 2 celery ribs chopped
- 1 yellow onion chopped
- ½ cup white wine
- 4 cups vegetable broth
- 1 tablespoon rosemary finely chopped
- 1 tablespoon thyme finely chopped
- 2 bay leaves
- 1 cup kale
- ½ teaspoon salt
- ½ teaspoon pepper
- Wash and prep all vegetables according to the ingredient list.
- Sauté the onion, shallots, garlic, and olive oil in a large pot over medium-low heat for about 3 minutes, stirring frequently. Add the carrots and celery and sauté for another 3 minutes.
- Pour the white wine in with the vegetables, give everything a good stir, and allow the wine to reduce for about 5 minutes.
- Add the white beans, vegetable broth, herbs, spices, bay leaves, and cover the pot. Cook for about 15 minutes, but longer if you prefer.
- After cooking, remove from heat, remove the bay leaves, and use an immersion blender to blend about half of the soup to give us a nice creamy consistency. See notes below for using a traditional blender.