As the chilly winds of winter settle in, there’s nothing more comforting than a warm bowl of soup. This Tuscan White Bean Soup is a true winter delight. Made with creamy cannellini beans, hearty vegetables, and fresh kale, it offers a medley of flavors that’s both satisfying and nourishing. Whether you’re a seasoned home cook or someone looking for a quick and easy meal, this recipe is perfect for you. Best of all, it’s vegan, gluten-free, and comes together in just 30 minutes! Let’s dive into this delightful recipe that will warm your soul and impress your taste buds.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serves: 6 servings
Ingredients
- 1/4 cup extra virgin olive oil
- 1 small onion, diced
- 2 medium shallots, chopped
- 4 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, diced
- 4 cups vegetable broth
- 3 cups cooked cannellini beans (or two 15-ounce cans, drained and rinsed)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon smoked paprika
- 1 bay leaf
- 2 cups fresh kale, chopped
- Salt and pepper to taste
- Fresh lemon juice (optional, for garnish)
Steps to Prepare
- Prepare the Base:
Heat the olive oil in a large pot over medium heat. Once warm, add the diced onion and chopped shallots. Sauté for 2-3 minutes until softened and translucent. - Add Aromatics and Veggies:
Stir in the minced garlic and cook for an additional 1 minute, until fragrant. Add the sliced carrots and diced celery, stirring well. Cook for 5 minutes, allowing the vegetables to slightly soften. - Season and Simmer:
Add the dried thyme, rosemary, smoked paprika, and bay leaf to the pot. Pour in the vegetable broth and bring to a gentle boil. Reduce the heat to low and let the soup simmer for about 10 minutes. - Incorporate the Beans:
Add the cannellini beans to the pot and stir gently. Simmer for another 5 minutes, allowing the flavors to meld together. - Blend for Creaminess:
Using an immersion blender, puree a portion of the soup directly in the pot to achieve a creamy texture. Alternatively, transfer about 2 cups of the soup to a blender, blend until smooth, and return it to the pot. - Add the Kale:
Stir in the fresh chopped kale and cook for 2-3 minutes, just until wilted. Taste and adjust the seasoning with salt and pepper as needed. - Serve and Garnish:
Remove the bay leaf before serving. Ladle the soup into bowls and drizzle with fresh lemon juice for a bright finishing touch, if desired. Serve hot with crusty bread or a side salad.
Why You’ll Love This Recipe
- Quick and Easy: Perfect for busy weeknights or last-minute meal prep.
- Healthy and Nourishing: Packed with fiber, vitamins, and plant-based protein.
- Versatile: Customize by adding your favorite veggies or spices.
- Meal-Prep Friendly: Make a big batch and enjoy throughout the week.
- Dietary Friendly: Vegan and gluten-free to accommodate various diets.
This Tuscan White Bean Soup is more than just a meal; it’s an experience of warmth and comfort. With its creamy texture and aromatic herbs, it’s a recipe you’ll want to make again and again. Whether you’re serving it for dinner, meal prepping for the week, or sharing it with loved ones, this soup is sure to please. Pair it with your favorite crusty bread for the ultimate cozy dinner. Give it a try and let this simple yet hearty soup brighten your winter evenings!