Can I make Tuscan white bean soup without wine?

Yes! While white wine adds depth, you can easily replace it with extra broth or a splash of lemon juice for brightness. The soup will still be hearty and flavorful.

How do I thicken Tuscan white bean soup?

The easiest way is to blend a portion of the soup and stir it back into the pot. This naturally thickens it without needing cream or flour.

Is Tuscan white bean soup healthy for weight management?

Absolutely. It’s high in protein and fiber, which keeps you full longer. Plus, it’s naturally low in fat and can be adjusted to fit plant-based or gluten-free diets.

Can I make Tuscan white bean soup in a slow cooker?

Yes, simply sauté your aromatics first, then transfer everything to the slow cooker and cook on low for 6–7 hours or high for 3–4 hours. Add the kale at the end so it doesn’t overcook.

What’s the best bread to serve with Tuscan white bean soup?

Rustic sourdough or gluten-free artisan bread pairs beautifully. The hearty crust is perfect for dipping into the rich broth.

Can I freeze Tuscan white bean soup with kale?

Yes, but for best texture, add the kale fresh after reheating. Otherwise, it can become overly soft in the freezer.

Tuscan White Bean Soup – 5 Healthy Comfort Secrets You’ll Love

Description

This Tuscan white bean soup is hearty, vegan, gluten-free, and perfect for meal prep. A nourishing, one-pot recipe packed with beans, kale, and herbs.

Ingredients

3 (15 oz) cans cannellini beans, drained and rinsed
1 yellow onion, finely chopped
4 garlic cloves, minced
2 tbsp olive oil
2 large carrots, peeled and chopped
1 stalk celery, diced
1/3 cup white wine
2 cups kale, chopped
2 1/2–4 cups vegetable broth
1 tbsp tomato paste
1 tsp salt
1/4 tsp black pepper
1/4 tsp red pepper flakes
1/4 tsp Italian seasoning
2 bay leaves
1 tsp dried thyme
1/2 tsp dried oregano

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Instructions

Sauté onion in olive oil until golden.
Add garlic, carrots, and celery; cook until softened.
Deglaze with white wine and cook until liquid evaporates.
Add beans, broth, tomato paste, and seasonings.
Simmer for 15 minutes with bay leaves.
Blend 2 1/2 cups of soup, then return to pot.
Add kale and cook until wilted.
Adjust seasoning and serve warm.

Notes

For a thicker stew-like texture, use less broth.
Soup can be frozen for up to 3 months.
Add lemon juice before serving for brightness.