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Tuscan White Bean Soup

Tuscan White Bean Soup
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Warm up your evenings with a comforting bowl of Tuscan White Bean Soup. This delightful recipe combines wholesome ingredients like cannellini beans, fresh vegetables, and fragrant herbs to create a hearty, nutrient-dense dish that’s both vegan and gluten-free. Perfect for busy weeknights or meal prep, this soup is easy to make and packed with flavor. Each spoonful offers a cozy embrace that will nourish your body and soul. Serve it alongside rustic gluten-free bread for the ultimate comfort food experience.

Ingredients

Scale
  • 3 cans cannellini beans (drained and rinsed)
  • 1 yellow onion (finely chopped)
  • 4 cloves garlic (minced)
  • 2 tablespoons olive oil
  • 2 large carrots (peeled and chopped)
  • 1 stalk celery (diced)
  • 1/3 cup white grape juice
  • 2 cups chopped kale (stems removed)
  • 2.5 – 4 cups vegetable or chicken broth
  • 1 tablespoon tomato paste
  • salt (or to taste)
  • black pepper (or to taste)
  • red pepper flakes (omit if you don't like spice)
  • Italian seasoning
  • 2 bay leaves
  • thyme
  • oregano

Instructions

  1. Heat olive oil in a large pot over medium heat. Sauté the onion until golden.
  2. Add garlic, celery, and carrots; cook until softened.
  3. Pour in white grape juice to deglaze the pot; let the liquid evaporate slightly.
  4. Stir in remaining ingredients except for kale; begin with 2.5 cups of broth.
  5. Bring to a boil, then reduce heat and simmer for about 15 minutes.
  6. Discard bay leaves and blend part of the soup for creaminess.
  7. Return blended soup to pot, stir in kale, and simmer until wilted.
  8. Adjust seasoning as needed; serve warm with gluten-free bread.

Nutrition

Find it online: https://isabellacooks.com/tuscan-white-bean-soup/