Description
This Hearty Tuscan White Bean Soup is rustic, comforting, and packed with nourishing vegetables and creamy cannellini beans. It’s inspired by classic Italian flavors with garlic, fresh herbs, and a touch of tomato. A small twist that sets this version apart: a spoonful of sun-dried tomato pesto stirred in just before serving. It deepens the flavor and gives a gentle richness without overpowering the simple goodness of the soup.
Ingredients
- 1/4 cup extra virgin olive oil
- 1 medium yellow onion, diced
- 2 medium shallots, finely chopped
- 4 cloves garlic, minced
- 2 medium carrots, peeled and sliced into coins
- 2 celery stalks, diced
- 1 tablespoon tomato paste
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional, for heat)
- 3 (15-ounce) cans cannellini beans, drained and rinsed
- 6 cups low-sodium vegetable broth
- 2 bay leaves
- 1/3 cup dry white wine (optional, for deglazing)
- 3 cups fresh kale or spinach, chopped
- Salt and freshly ground black pepper, to taste
- 2 tablespoons sun-dried tomato pesto (homemade or store-bought)
- Grated Parmesan cheese, for garnish (optional)
- Fresh parsley, chopped, for garnish (optional)
- Crusty bread, for serving
Instructions
- Sauté the aromatics:
Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the diced onion and shallots. Cook for 3–4 minutes until soft and fragrant. Stir in the garlic and cook for another 30 seconds, just until golden. - Cook the vegetables:
Add the carrots and celery. Cook for 7–8 minutes, stirring often, until the vegetables start to soften. - Deglaze the pot (optional):
If using white wine, pour it in now and scrape up any browned bits from the bottom. Let it simmer for 2–3 minutes to reduce slightly. - Season the base:
Stir in the tomato paste, Italian seasoning, and red pepper flakes. Let it cook for 2 minutes to deepen the flavor. - Add beans and broth:
Pour in the cannellini beans, vegetable broth, and bay leaves. Bring the soup to a gentle boil, then reduce the heat to low. Cover and let simmer for 15 minutes. - Blend for creaminess:
Remove the bay leaves. Use an immersion blender to blend a portion of the soup directly in the pot, or transfer 1–2 cups of soup to a blender, purée until smooth, then return to the pot. This gives the soup a rich, creamy body while still keeping texture. - Add greens and pesto:
Stir in the chopped kale or spinach and let simmer for 5 more minutes until wilted. Then, stir in the sun-dried tomato pesto. Taste and adjust salt and pepper as needed. - Serve:
Ladle the soup into bowls. Garnish with Parmesan and parsley, if desired. Serve with warm crusty bread.
Notes
The addition of sun-dried tomato pesto at the end adds a subtle depth and umami punch that you don’t get from tomato paste alone. It enhances the natural sweetness of the beans and balances the slight bitterness of the greens. This little twist makes the soup feel heartier and just a bit more complex, without requiring extra effort or unfamiliar ingredients.
Storage and Reheating
- Storage: Let soup cool fully before transferring to airtight containers. Store in the fridge for up to 4 days.
- Freezing: Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm on the stovetop over medium heat, stirring occasionally. Add a splash of broth or water if it thickens too much.
Nutrition
- Serving Size: Per Serving
- Calories: 290
- Sodium: 540mg
- Fat: 12g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 11g