Is there anything better than a bowl of comforting soup?!? This super tasty vegetarian Tuscan soup is full of creamy white beans and lots of good-for-you veggies and herbs. It’s a quick and easy recipe that’s perfect for those nights when you need to make dinner, but you don’t really feel like cooking! Serve with some crusty bread, and enjoy.
Quick & Easy Vegetarian Tuscan Soup
I am a big fan of soups. They’re easy to make, super satisfying, and so comforting! And this vegetarian Tuscan soup has everything going for it.
- SUPER CREAMY & SATISFYING: Thanks to the white beans!
- FULL OF FRESH VEGGIES & HERBS: And could easily be made vegan.
- EASILY ADAPTABLE: You can easily swap out the vegetables for your favorites! You could also add sausage or pancetta to up the protein.
- SIMPLE TO MAKE: No fancy ingredients or techniques here.
White Bean Soup Recipe Ingredients
Here’s what you’ll need to make this yummy soup!
- EXTRA VIRGIN OLIVE OIL
- YELLOW ONION: You could also use shallots.
- CELERY
- CARROTS
- YUKON GOLD POTATOES
- GARLIC
- FRESH ROSEMARY
- VEGETABLE BROTH
- WHITE BEANS (AKA CANNELLINI BEANS)
- SALT & PEPPER
- RED PEPPER FLAKES (optional)
- KALE: You could also use spinach or swiss chard.
- FRESHLY GRATED PARMESAN CHEESE: Omit the cheese to make this recipe vegan.
- CRUSTY BREAD for serving
Vegetarian Tuscan Soup Recipe Instructions
Here’s how to make this delicious, satisfying vegetarian Tuscan soup.
- SAUTÉE THE ONIONS, CELERY & CARROTS: Heat oil in a Dutch oven over medium-high heat. Add onions, celery, carrots, and a pinch or two of salt and pepper and sautée until the vegetables are soft and golden brown, about 6-8 minutes.
- ADD THE GARLIC: Add the garlic and cook until fragrant, about another minute. Be careful not to burn the garlic.
- ADD THE BEANS, POTATOES & BROTH: Add the beans, rosemary, broth, and bay leaves to the pot and season with salt and pepper to taste. Bring to a boil, then immediately reduce the heat and simmer, occasionally stirring, until the vegetables are tender, about 20 minutes.
- PURÉE (OPTIONAL): Remove the bay leaves and purée about 1/2 of the mixture using a blender or an immersion blender. This step is optional, but it does give the soup a wonderfully creamy texture.
- ADD KALE: Return to the pot and add the kale. Continue to simmer until just wilted, about 5 minutes. Adjust seasonings and add red pepper flakes if using.
- SERVE: Divide soup between bowls and top grated Parmesan cheese and a drizzle of olive oil. And don’t forget the crusty bread.
A Few More Recipe Tips:
- THE POTATOES: I recommend cutting the potatoes into medium or large dice size (1/2-3/4-inch cubes) to ensure they cook fully.
- USING DRY BEANS: If you are using dried beans for this recipe, prepare them ahead of time.
- MAKE THE BROTH EVEN RICHER: Add the cleaned rind on some parmesan cheese to your simmering soup. The yummy, cheesy, savory flavor of the cheese will infuse the broth. Just make sure to remove it before you purée and/or serve the soup.
- TO MAKE VEGAN: To make this recipe vegan, omit the grated cheese.
- STORAGE: Store this soup in an air-tight container in the refrigerator for up to 3 days. You can also freeze it.
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Vegetarian White Bean & Kale Soup
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
Description
This super tasty vegetarian Tuscan soup is full of creamy white beans and lots of good-for-you veggies and herbs. It’s a quick and easy recipe that’s perfect for those nights when you need to make dinner, but you don’t really feel like cooking!
Ingredients
Units
Scale
- 2 tablespoons extra virgin olive oil plus extra for drizzling on top of soup
- 1 yellow onion, peeled and chopped (or 5–6 shallots)
- 2–3 large carrots, peeled and chopped
- 2–3 stalks of celery, chopped
- 2–3 cloves garlic, minced
- 1/3 pound Yukon Gold potatoes (about 4-6) diced into 1/2-3/4-inch cubes
- 2 teaspoons finely chopped fresh rosemary
- 2 15–ounce cans of white cannellini beans, rinsed and drained
- 6 cups vegetable broth
- 2 dried bay leaves
- Salt and pepper, to taste
- 6–8 leaves of kale (approx. one small bunch), cut or torn into bite-size pieces
- 1/2 teaspoon red pepper flakes (or to taste)
- Fresh parmesan cheese, to taste
- Crusty bread for serving
Instructions
- SAUTÉE THE ONIONS, CELERY & CARROTS : Heat oil in a Dutch oven over medium-high heat. Add onions, celery, carrots, and a pinch or two of salt and pepper and sautée until then vegetables are soft and golden brown, about 6-8 minutes.
- ADD THE GARLIC: Add the garlic and cook until fragrant, about another minute. Be careful not the burn the garlic.
- ADD THE BEANS, POTATOES & BROTH: Add the beans, rosemary, broth, and bay leaves to the pot and season with salt and pepper to taste. Bring to a boil then immediately reduce the heat and simmer, stirring occasionally, until the vegetables are tender, about 20 minutes.
- PURÉE (OPTIONAL): Remove the bay leaves and purée about 1/2 of the mixture using a blender or an immersion blender. This step is optional but it does give the soup a wonderfully creamy texture.
- ADD KALE: Return to the pot and add the kale. Continue to simmer until just wilted, about 5 minutes. Adjust seasonings and add red pepper flakes if using.
- SERVE: Divide soup between bowls and top grated Parmesan cheese and a drizzle of olive oil. And don’t forget the crusty bread.
Notes
- USING DRY BEANS: If you are using dried beans for this recipe, prepare them ahead of time.
- MAKE THE BROTH EVEN RICHER: Add the cleaned rind on some parmesan cheese to your simmer soup. The yummy, cheesy, savory flavor of the cheese will infuse the broth. Just make sure to remove it before you purée and/or serve the soup.
- TO MAKE VEGAN: To make this recipe vegan, omit the grated cheese.
- STORAGE: Store this soup in an air-tight container in the refrigerator for up to 3 days. You can also freeze it.
- RECIPE: I’ve adapted this recipe from one by Elizabeth Rider.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop