Tuscan White Bean Soup Recipe

Tuscan white bean soup with crusty bread and grated parmesan on top.

5 from 2 votes

Tuscan White Bean Soup Recipe

Experience the rustic enchantment of Italy through our Tuscan White Bean Soup, where velvety white beans unite with aromatic herbs, hearty tomatoes, and tender vegetables in a comforting creation ready in under 30 minutes.

Prep Time15

Cook Time30

Total Time45

Course: Soup

Cuisine: Italian

Servings: Servings

Calories: 136kcal

Author: Aimee Mars

Equipment

Large Heavy-Bottomed Pot

Ingredients

2 tablespoons Olive Oil
1 medium Onions diced
3 large Carrots chopped
2 stalks Celery chopped
4 Garlic Cloves minced
2 teaspoons Salt
1 teaspoon Black Pepper
1/4 teaspoon Red Pepper Flakes
14 ounce can Diced Tomatoes
6 cups Chicken Broth
1/4 cup White Wine optional
5 leaves Lacinato Kale stems removed and torn
2 15 ounce cans Cannellini Beans drained and rinsed
2 ounces Parmesan Rind optional for extra flavor

Instructions

Chop and mince. Begin by dicing the onions, carrots, and celery, and don't forget to mince that aromatic garlic.
Sauté and season. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat, then add the onions, carrots, celery, and garlic, sautéing until fragrant, approximately 3 minutes. Season by adding the salt, pepper, and red pepper flakes. Allow the mixture to cook and soften for 8 to 10 minutes.
Mix in the tomatoes. Add the tomatoes to the vegetable mixture and cook for an additional 2 minutes, allowing the flavors to meld.
Create the broth base. Combine the broth, white wine, kale, and cannellini beans into the mixture, optionally placing the Parmesan rind on top, and gently bring the soup to a gentle boil.
Simmer. Reduce the heat to low, cover, and let it simmer gently for 15 minutes before serving with a side of rustic, crusty bread.

Notes

Slow Cooker Method:

1. Heat the olive oil over medium heat in a large heavy-bottomed pot or a Dutch oven. Add the onions, carrots, celery, and garlic into the pot and toss to mix and sauté for 5 minutes.

1. Season with salt, pepper, and red pepper flakes, and cook for 8 minutes. Place the mixture into your slow cooker.

1. Add the tomatoes, broth, white wine, kale, cannellini beans, and parmesan rind, cover, and set to LOW for 3 hours or HIGH for 1 1/2 hours.

Instant Pot Method:

Set the Instant Pot to SAUTÉ and heat the olive oil. Add the onions, carrots, celery, and garlic into the pot and toss to mix and sauté for 5 minutes.

Season with salt, pepper, and red pepper flakes, and cook for an additional 8 minutes until the vegetables have softened.

Add the tomatoes, broth, white wine, kale, and cannellini beans, and parmesan rind. Set the Instant Pot to MANUAL for 8 minutes, return the lid to the pot, and set the vent to sealing.

Allow the steam to release naturally for 10 minutes before removing the lid.

Nutrition