Tuscan White Bean Soup

Name: Tuscan White Bean Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 2 tbsp olive oil; 1 small yellow onion, finely diced; 2 cloves garlic, minced; 2 celery stalks, diced; 2 large carrots, diced; 2 zucchini, diced; 3 cups chopped kale; 1 can 15 oz fire roasted diced tomatoes; 1 can 15 oz cannellini beans; 2 tbsp tomato paste; 4 cups vegetable broth; 1 Tbsp (each) dried thyme, oregano, basil; 1 tsp salt; 1/2 tsp black pepper; 1/4 tsp red pepper flakes ((adjust to desired level of spice))

Updated: Oct 18th, 2020

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This Tuscan White Bean Soup is an easy vegetable soup made with sautéed veggies, tomatoes, white beans, in a hearty tomato & vegetable broth! It has so much flavorful, is easy to throw together, and is a soup you will make on repeat once you try it.

This healthy vegetable soup is one of my all-time favorite soups to make! It’s the kind of recipe that has everything but the kitchen sink in it – but that’s what I love about vegetable soups. Tons of vegetables, herbs, and an abundance of flavor. Drew and I have found ourselves making this soup on REPEAT.

A one pot soup that takes 1 hour to make, is gluten-free & dairy-free, and can be made either on the stove top or a slow cooker/instant pot.

Ingredients & Substitutions

This soup is filled with simple pantry ingredients. Here’s what you’ll need – plus ingredient substitutions if needed:

Olive oil: use high-quality extra virgin olive oil or avocado oil, vegan butter/regular butter.
Zucchinis: use either green or yellow zucchinis – and you do not need to peel them.
Carrots: Before cutting them you can peel them or keep the skin on. I don’t peel carrots before using them in soup because most nutrients are in the skin.
Onion: use a sweet yellow onion.
Celery: this veggie is a must for soups because of it’s powerhouse of flavor it adds.
Kale: Use chopped kale to stir in at the end or replace with leafy spinach.
Vegetable broth: use either high quality store-bought or make your own broth.
Diced tomatoes: use fire roasted tomatoes for extra flavor or regular diced tomatoes.
Herbs: use thyme, oregano, and basil – you can replace with a pre-made Italian seasoning.
White beans: use cannellini beans or white navy beans.
Tomato paste: use a quality paste to help naturally thicken your soup.

How to Make This Tuscan White Bean Soup – Step by Step

Saute chopped onions, celery, and carrots with olive oil for 4-5 minutes until vegetables are soft.
Add minced garlic and chopped zucchini – saute for 3 minutes. Then add diced tomatoes, tomato paste, vegetable broth, and all of herbs + salt & pepper. Simmer for 30 minutes.
Stir in cannellini beans and chopped kale, turn burner off and let sit for 5 minutes.

Make in an Instant Pot/Slow Cooker

This recipe is super easy to make in an instant pot or slow cooker. Place all of ingredients to pot (except kale) for slow cooker set for 2 hours on high or 3 to 5 hours on low. Pressure cooker set to 15-20 minutes on high – stir in kale at very end before serving.

Extra Helpful Recipe Tips

If you don’t have kale or aren’t a fan of it you can swap for spinach. I’ve made this recipe many times with spinach and love it! If you are not a fan of leafy greens you can also leave them out.
Season with fresh herbs – If you do not have fresh herbs dried work as well. You can also use a store-bought Italian seasoning blend to make it easier.
Use high quality vegetable broth for more depth of flavor.
Store your vegetable soup in a sealed container in the refrigerator for 3-5 days or freeze.

This is a recipe my family and I have truly enjoyed and we all find ourselves making it often. If you’re a fan of vegetable soup like myself, you will love this flavorful, hearty recipe.

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