Best Tuscan White Bean Soup Recipe

This one-pot Tuscan white bean soup is a vibrant vegan delight brimming with white beans, aromatic rosemary, thyme, and a bright burst of lemon. Loaded with tomatoes, tender vegetables, and hearty kale, its nourishing broth delivers a satisfying, protein-packed warmth that pairs perfectly with rustic gluten free bread for dipping.

I’m excited to share my Best Tuscan White Bean Soup recipe. This one pot wonder is super easy to whip up and its perfect for meal prep.

I start by heating 2 tbsp olive oil in a large pot and sauté a medium yellow onion with 3 garlic cloves until they soften. Then I add diced carrots and celery to boost the veggie goodness.

The recipe calls for a can of diced tomatoes and 6 cups vegetable broth, which forms a hearty base. I also mix in two cans of white beans for protein and fiber, along with dried rosemary, thyme and bay leaves and a pinch of red pepper flakes for a little heat.

I finish it off with 2 cups chopped kale and the juice of 1 lemon which brightens the flavors. It reminds me of other tasty recipes like Chicken White Bean Spinach Soup or the classic Tuscan White Bean Soup With Spinach but this one’s pure vegan goodness.

Enjoy!

Why I Like this Recipe

I really like this recipe because it’s super simple to make and doesn’t require a ton of cleanup after. The one pot method makes my life so much easier and I can get a really hearty meal out of it without too much effort.

Also, I love how it’s totally healthy. I mean, it’s packed with protein from the white beans, and the kale and veggies make it feel like I’m doing something good for my body. It’s comforting and nutritious at the same time.

Another thing, the flavor really pops with that splash of lemon at the end. It gives the soup a bright, fresh taste that cuts through the rich herbs and spices, making it something i actually look forward to eating even on chilly days.

Lastly, being vegan and gluten free means i can enjoy it with my rustic gluten free bread without feeling guilty. Overall, the recipe just checks off all the boxes for me – easy, healthy, and amazingly tasty.

Ingredients

• Olive oil provides a rich flavor and healthy fat that helps saute all veggies.
• White beans are loaded with protein and fibre delivering satiety and goodness with every spoon.
• Yellow onion adds natural sweetness and vitamins that form a tasty, savory soup foundation.
• Garlic offers a zesty kick and contains antioxidants known for boosting health naturally.
• Kale is full of vitamins and minerals making the soup vibrant and extremely nutritious.
• Lemon juice adds a tangy brightness balancing flavors and enlivening every spoonful of soup.

Ingredient Quantities

• 2 tbsp olive oil
• 1 medium yellow onion, chopped
• 3 garlic cloves, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 (14.5 oz) can diced tomatoes
• 6 cups vegetable broth
• 2 (15 oz) cans white beans, drained and rinsed
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 2 bay leaves
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper, to taste
• 2 cups chopped kale
• Juice of 1 lemon

How to Make this

1. Heat the olive oil in a large pot on medium heat and toss in the chopped yellow onion, diced carrots, and celery. Let ‘em cook about 5 minutes until soft.

2. Add the minced garlic and stir it in for another minute, being careful not to burn it.

3. Pour in the can of diced tomatoes and the vegetable broth, stirring so everything mixes well.

4. Now dump in the white beans along with the dried rosemary, dried thyme, bay leaves, and red pepper flakes if you’re using them. Season with a pinch of salt and pepper.

5. Turn the heat down a bit and let the soup simmer for about 10 minutes so all those flavors blend together.

6. Stir in the chopped kale and let it wilt for another 5 minutes.

7. Remember to fish out the bay leaves before moving on.

8. Squeeze in the juice of one lemon and mix it through the soup.

9. Give it a quick taste and season again with some salt and pepper if needed.

10. Serve hot with some rustic gluten free bread for dipping. Enjoy your soup!

Equipment Needed

1. A large pot – for cooking the veggies, broth, and all the other goodies
2. A stove – to heat and simmer the soup
3. A cutting board – to chop the onion, carrots, celery, and kale
4. A chef knife – to dice/cut all your fresh produce
5. A wooden spoon – for stirring the ingredients as they cook
6. Measuring spoons – to get the olive oil and spices just right
7. A can opener – to open the diced tomatoes and white beans cans
8. A citrus juicer or reamer – to squeeze the lemon juice efficiently
9. A ladle – for serving the hearty soup into bowls
10. Soup bowls and eating utensils – so you can enjoy your meal right away

FAQ

Best Tuscan White Bean Soup Recipe Substitutions and Variations

• If you’re out of olive oil, try using canola oil or sunflower oil instead. They work pretty well in a pinch.
• Don’t have vegetable broth? You can use chicken broth or even water with a bouillon cube to get a similar rich flavor.
• If white beans are hard to find, cannellini beans are a great substitute and just as tasty.
• Not a fan of kale? You can swap it out for spinach or Swiss chard, they’ll keep your soup just as healthy.
• If you dont have diced tomatoes available, you can use fresh tomatoes chopped up, it gives a different but nice flavor.

Pro Tips

1. Try to really give the onions, carrots, and celery enough time to soften slowly. If you rush it on too high heat, they might burn and lose their fresh flavor so take it slow and low
2. Be extra careful when adding garlic so it doesn’t burn. Add it just at the right moment and stir it in fast so you get all that tasty aroma without the bitter miss
3. Let your soup simmer long enough for all the flavors to really mix. I mean, if it’s too quick, you might end up with a kinda flat taste. Keep it low and steady
4. Do a final check on the seasoning after you squeeze in the lemon juice. A little extra salt and pepper at the end can really make a difference, so taste test and adjust as needed