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. 

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!

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!

More Cozy Soups To Enjoy

• Hearty Italian Minestrone Soup
• 30-Minute Leek and Potato Soup
• Feel-Good Slow Cooker Chicken Chili
• Healthy Vegetarian Tortilla Soup
• 30 Minute Sweet Potato Chili

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Tuscan White Bean Soup

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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. 

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

• 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

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!

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