Tuscan White Bean Soup

A quick and easy vegan Tuscan White Bean Soup recipe made with creamy white
beans, aromatic vegetables, Italian herbs, dry red wine, and garnished with
fresh lemon juice and curly kale. Healthy and nourishing for a simple weeknight
dinner.

Servings: 4 people

Author:

Prep Time
10 minutes

Cook Time
40 minutes

Total Time
50 minutes

Course:

Cuisine:

Italian

Keywords:

Tuscan soup white bean soup

Instructions

1 Dice the onion, carrots, celery, and garlic cloves.
2 Warm olive oil in a large soup pot over medium heat. Add the onion to the pot
and sauté for 5 minutes over medium high, stirring.
3 Add the carrots and celery and sauté for 5 minutes. Then turn the heat to just
below medium heat.
4 Add the garlic and tomato paste, along with the spices. Stir to combine, then
add wine to scrape up any brown bits. Stir and let simmer until most of the
liquid is soaked in. About 5 minutes.
5 Add the beans and vegetable broth and stir. Add the fresh herbs and bring the
soup to a boil. Let simmer over low heat, partially covered, for 15 minutes.
6 Remove the lid. If you would like a creamier consistency, use an immersion
blender to partially puree the soup. Make sure to leave plenty of whole
vegetables and beans to preserve the texture.
7 Turn off the heat and stir in lemon juice and kale. Serve immediately with fresh
parsley to garnish.

Tuscan White Bean Soup

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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