Tuscan White Bean Soup

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. 

kale and white bean soup in cast iron pot on marble countertop

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: green or yellow works!
  • Carrots: you can peel the carrots before cutting, but I keep the skin on cuz – nutrients!
  • Onion: use a sweet yellow onion or white onion.
  • Celery: for lots of flavor!
  • 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 – sauté for 3 minutes. Then add diced tomatoes, tomato paste, vegetable broth, cannellini beans, and all of herbs + salt & pepper. Simmer for 30 minutes.
  • Stir in kale at the end. Taste, adjust flavor, and serve!

step by step photos of how to make Italian Kale and White Bean Soup.

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 into 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 chopped kale at very end before serving.

Extra Helpful Recipe Tips

  • Greens you can use: I love using either kale or spinach as the greens in this recipe. Both are different in texture but work equally as great!
  • Fresh vs dried herbs: if you have fresh herbs on hand instead of dried, use them! Fresh herbs bring a whole other level of vibrant flavor to soups. Dried herbs work just as well, and keep a lot longer than fresh herbs.
  • Diced tomatoes vs crushed: For a soup such as this one, I like using diced tomatoes for a thinner texture and fresh taste. Using crushed tomatoes can be a bit overwhelming if the soup is not meant to be on the thicker side. I love using fire roasted canned tomatoes for an extra level of flavor!
  • Add a parmesan rind for flavor: you know the rind that is on a block of parmesan cheese? You can cut that off and drop it in your Italian soups and stews. It will not melt, but get soft and release a ton of umami flavor into your soup. Let is simmer with your soup and remove it at the end!

How to Store & Freeze Leftover Soup

Keep leftovers fresh: refrigerate leftover soup in an airtight container for 3-5 days.

Freezing tips: store cooled soup in airtight glass container or freezer-friendly bag, freeze for 2-3 months. When ready to reheat, thaw soup at room temperature and then empty into pot and simmer.

I absolutely love this soup year round! It’s hearty and cozy for winter, but light enough to be enjoyed in the summer using seasonal produce. No matter the occasion or season, I am certain you will love it!

More Cozy Soups To Enjoy

kale and white bean soup in cast iron pot on marble countertop

If you tried this Tuscan White Bean Soup recipe or any other recipe, don't forget to rate the recipe and let me know what you think. I love hearing from you! You can also follow me on PINTEREST, INSTAGRAM, and FACEBOOK for more crave-worthy content.

kale and white bean soup in cast iron pot on marble countertop

Tuscan White Bean Soup

5 from 15 votes

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. 

Servings 8
Prep Time: 15 mins
Cook Time: 45 mins
Cooling Time: 10 mins
Total Time: 1 hr

Course: Main Course
Cuisine: Italian
Tags: healthy vegetable soup, kale and white bean soup, tuscan white bean soup
Freezer Friendly: Yes
Calories: 121 kcal
Author: Bethany Kramer

Ingredients

Seasonings

  • 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)

Instructions

  1. Sauté vegetables: In a large pot or dutch oven on medium heat, sauté in olive oil onion, carrots, celery, and a little salt for 4-5 minutes. Add garlic and zucchini, cook for 3 additional minutes.

  2. Add liquids and simmer: Add diced tomatoes, tomato paste, vegetable broth, cannellini beans, and all of seasonings. On low-medium heat, cover and let soup simmer for 30 minutes - stir occasionally. Turn burner off and stir in kale leaves.

  3. Taste and serve: Before serving, taste the soup. If it needs more flavor add a pinch more salt at a time until just right. Note: salt is your friend. It doesn't just add to a dish, it draws out flavor from the ingredients. Garnish with fresh chopped basil, grated parmesan, and serve!

Notes

Tips

  • If you don't have kale or aren't a fan of it you can swap kale for spinach.
  • 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. 
Nutrition Facts
Tuscan White Bean Soup
Amount Per Serving
Calories 121 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 923.5mg38%
Carbohydrates 18.6g6%
Sugar 5.2g6%
Protein 4.7g9%
Vitamin A 22IU0%
Vitamin C 20mg24%
* Percent Daily Values are based on a 2000 calorie diet.
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Bethany Kramer

Bethany Kramer is a home cook, recipe developer, and dog mom. She found a deep love for food and nutrition after learning to cook from her mom at eight years old. Since then she’s been developing and sharing recipes from her own kitchen that are bold in flavor and nourishing to the body!

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