Description

This one-pot Tuscan-inspired white bean soup is comforting, nourishing, and easy to prepare. It’s naturally vegan, gluten free, and packed with plant-based protein, making it perfect for weeknight dinners or meal prep.

Ingredients

3 cans (15 oz each) white beans, drained and rinsed

1 large yellow onion, finely chopped

4 cloves garlic, minced

2 tablespoons olive oil

2 large carrots, peeled and chopped

1 celery stalk, diced

⅓ cup dry white wine

2 cups chopped kale, stems removed

2½–4 cups low sodium vegetable or chicken broth

1 tablespoon tomato paste

1 teaspoon salt, or to taste

¼ teaspoon black pepper

¼ teaspoon red pepper flakes (optional)

¼ teaspoon Italian seasoning

2 bay leaves

1 teaspoon dried thyme

½ teaspoon dried oregano

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Instructions

Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until soft and lightly golden.
Add garlic, carrots, and celery. Cook for 8–10 minutes, stirring occasionally, until vegetables soften and begin to brown slightly.
Pour in the white wine and cook for about 5 minutes, allowing most of the liquid to evaporate.
Add the beans, tomato paste, herbs, bay leaves, salt, pepper, red pepper flakes, and broth (start with 2½ cups). Stir well.
Bring the soup to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
Remove bay leaves. Transfer about 2½–3 cups of soup to a blender and blend until smooth.
Pour the blended soup back into the pot and stir to combine. Add more broth if needed to reach your preferred consistency.
Stir in the chopped kale and simmer for 2–3 minutes until wilted. Taste and adjust seasoning
Serve warm, with bread if desired.

Notes

Broth amount depends on desired thickness. Use less for a thicker stew-like texture and more for a lighter soup.
Wine can be omitted if preferred; substitute with a small amount of broth.
Soup thickens as it cools—add broth when reheating if needed.

Prep Time: 20 min
Cook Time: 30 min