Tuscan White Bean Soup

My Tuscan white bean soup is loaded with tender beans and veggies in a rich and creamy broth. It's made in one pot and cook up in under 30 minutes! Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine Italian

Prep Time 1

Cook Time 25

Total Time 26

Servings servings

Calories 263kcal

Author Arman Liew

Ingredients

1/4 cup olive oil
3 shallots or one small onion, chopped
4 cloves garlic minced
2 large carrots chopped
3 stalks celery diced
1 tablespoon tomato paste
17 oz cannellini beans canned, drained and rinsed
3-5 cups vegetable broth * see notes
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Italian seasoning
1 teaspoon red pepper flakes
4 ounces kale or baby spinach

Instructions

Heat olive oil in a large pot and place over medium-high heat.
Saute onion and garlic for 3 minutes, then add carrots and celery stalks and saute until the vegetables start getting soft.
Add tomato paste, quickly stir, and add beans, vegetable broth, salt, pepper, Italian seasoning, and red pepper flakes. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for another 10-15 minutes.
Using a hand mixer, blitz half of the soup in the pot, so it becomes creamier, careful not to blend everything. Add spinach or kale and cook for several more minutes, until it wilts.
Give everything a good mix, remove from the heat, and ladle into bowls.

Video

Notes

Broth: You can cook up to 5 cups of vegetable broth if you prefer a thinner soup. Also chicken broth works.
Bean substitute: You can also use navy beans and great northern beans.
Leftovers: Keep in the fridge for one week or in the freezer for up to 6 months.

Nutrition