The Best Tuscan White Bean Soup
This Tuscan White Bean Soup is a warm, comforting bowl of goodness that perfectly balances creamy cannellini beans with vibrant kale and aromatic vegetables. Inspired by rustic Italian traditions, this plant-based dish is heartier than it looks, providing a soul-warming experience that is both nutritious and incredibly easy to whip up. It is the perfect weeknight meal that brings the cozy flavors of the Italian countryside straight to your kitchen table in less than an hour.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Ingredients
1 tablespoon olive oil
1/2 cup yellow onion, finely chopped
3 cloves garlic, minced
2 cups carrots, sliced
2 stalks celery, diced
2 cans (15 oz each) cannellini beans, drained and rinsed
4 cups vegetable broth
1 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes
4 cups fresh kale, chopped
Salt and pepper to taste
Instructions
Heat the olive oil in a large pot over medium heat.
Add the onion, carrots, and celery, sautéing until softened about 5-7 minutes.
Stir in the garlic, Italian seasoning, and red pepper flakes, cooking for another minute until fragrant.
Add the vegetable broth and cannellini beans to the pot.
Bring to a boil, then reduce heat and simmer for 15-20 minutes to allow flavors to meld.
Stir in the chopped kale and cook for 3-5 minutes until wilted.
Season with salt and pepper to taste before serving.
Notes
For a creamier texture, mash about 1/2 cup of the beans with a fork before adding them to the pot. This soup stores beautifully in the refrigerator for up to 3 days. Feel free to add cooked ditalini pasta or crusty bread on the side for a more robust meal.
Find it online: https://cookingwithramsay.com/the-best-tuscan-white-bean-soup/