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Tuscan White Bean Soup

Tuscan White Bean Soup
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Enjoy this hearty Tuscan White Bean Soup that’s vegan and gluten-free! Perfect for meal prep—try it today for a comforting meal.

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, finely chopped)
  • 2.5 – 4 cups vegetable or chicken broth
  • 1 tablespoon tomato paste
  • 1 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 1/4 teaspoon red pepper flakes (omit if you don’t like spice)
  • 1/4 teaspoon Italian seasoning
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano

Instructions

  1. Heat olive oil in a large pot over medium heat. Sauté onion until golden brown.
  2. Add garlic, celery, and carrots; sauté until softened (about 10 minutes).
  3. Deglaze with white grape juice; simmer until reduced (about 5 minutes).
  4. Stir in cannellini beans, tomato paste, broth, herbs, and spices.
  5. Bring to a boil; cover and reduce heat to low. Simmer for about 15 minutes.
  6. Blend part of the soup until smooth for creaminess; mix back into the pot.
  7. Add kale and simmer until wilted.
  8. Serve warm with gluten-free bread.

Nutrition

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