TUSCAN WHITE BEAN SOUP (VEGAN VERSION)

This vegan Tuscan White Bean Soup is my answer to the question “what do you eat for protein?” that I get constantly. Between the cannellini beans and the partial blending technique, you get this incredibly creamy texture without any dairy. My cousin Sarah, who’s been vegan for a decade, calls this her “company soup” because it impresses non-vegans.

The game-changer here is browning the vegetables properly before adding any liquid. I spent years making watery, bland bean soups until a cooking class instructor in San Francisco showed me this technique. You want actual color on those onions and carrots. It takes patience, but those caramelized bits create the backbone of flavor that makes this soup taste rich instead of flat. The white wine isn’t optional in my book. It deglazes all those flavorful browned bits and adds acidity that balances the creamy beans. If you don’t cook with wine, use extra broth plus a tablespoon of white wine vinegar.

Ingredients You’ll Need

Cannellini beans are buttery and hold their shape when you blend part of the soup. Start with the lower amount of broth and add more if needed. You can always thin soup, but you can’t un-thin it.

• 3 cans (15 oz each) cannellini beans, drained and rinsed
• 1 yellow onion, finely chopped
• 4 cloves garlic, minced
• 2 tablespoons olive oil (plus more for drizzling)
• 2 large carrots, peeled and chopped
• 1 celery stalk, diced
• 1/3 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
• 2 cups kale, stems removed and finely chopped
• 2.5 to 4 cups vegetable broth (start with less)
• 1 tablespoon tomato paste
• 1 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper (adjust to taste)
• 1/4 teaspoon red pepper flakes (omit if sensitive to spice)
• 1/4 teaspoon Italian seasoning
• 2 bay leaves
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• Fresh lemon juice for finishing
• Red pepper flakes and fresh parsley for garnish

Cooking Instructions

Step 1: Heat 2 tablespoons olive oil in your Dutch oven over medium-high heat. Add the finely chopped onion and let it cook, stirring every couple minutes, for 7-8 minutes total. You want golden-brown edges. This isn’t just softening, it’s caramelizing.

Step 2: Add the carrots and celery. Continue cooking for another 10 minutes, stirring occasionally. The vegetables should develop some color and soften significantly. Don’t rush this. The browning is where the flavor lives.

Step 3: Pour in the white wine and use a wooden spoon to scrape up all the browned bits stuck to the bottom of the pot. Let the wine bubble and reduce until most of it has evaporated, about 5 minutes. The alcohol cooks off, leaving just the flavor.

Step 4: Add the beans, tomato paste, salt, pepper, red pepper flakes, Italian seasoning, bay leaves, thyme, and oregano. Start with 2.5 cups of broth and stir everything together thoroughly so the tomato paste dissolves.

Step 5: Bring to a boil over high heat, then immediately cover and reduce to low. Let it simmer gently for 15 minutes, stirring occasionally. The vegetables should be completely tender.

Step 6: Remove and discard the bay leaves. Transfer about 2 cups of the soup to a blender. Put a kitchen towel over the lid before blending to prevent hot soup from exploding out. Blend until completely smooth.

Step 7: Pour the blended soup back into the pot and stir well. Check the consistency. If it’s too thick for your liking, add more broth 1/4 cup at a time. I usually end up using about 3.5 cups total.

Step 8: Add the chopped kale and simmer for 3-4 minutes until it wilts and darkens. Taste and adjust salt, pepper, and add a generous squeeze of fresh lemon juice. The lemon is crucial for brightness.

Step 9: Serve warm with hearty bread. Garnish with red pepper flakes and fresh parsley. A drizzle of good olive oil on top makes it feel restaurant-quality.

Serving Suggestions

This soup is substantial enough for a main course, but these sides round out the meal.

Hearty Rustic Bread: Crusty sourdough or ciabatta for dunking is essential. The chewy texture soaks up the creamy broth.

Garlic Rubbed Toast: Toast thick bread slices, rub with garlic, and drizzle with olive oil. This classic pairing adds wonderful garlicky crunch.

Fresh Jasmine Rice: Spooning this soup over jasmine rice makes it even heartier and adds subtle fragrance.

Simple Side Salad: Mixed greens with light vinaigrette provide freshness and balance the rich soup.

Roasted Cherry Tomatoes: Sweet, caramelized tomatoes add acidity and color that complements the creamy beans.

Perfect Plant-Based Soup Pairings

This vegan Tuscan white bean soup demonstrates how proper browning and blending techniques create restaurant-quality results without dairy, making it an ideal companion to other plant-based soups in your repertoire. The Spinach Lentil and Butter Bean Soup shares similar protein-rich qualities with the unexpected addition of dried mint for freshness, while the Butter Bean Stew uses arborio rice instead of blending to achieve that coveted creamy texture.

For exploring different flavor profiles within Italian-inspired soups, compare this vegan version to the Tuscan White Bean Soup which follows traditional techniques, or try the bolder Creamy Tuscan White Bean Lemon Soup with sausage and cream to understand how the base recipe adapts. When planning a fully plant-based menu, serve this Tuscan soup alongside the warming spices of Pumpkin Black Bean Soup.

Storage Tips

This soup keeps in an airtight container in the refrigerator for 4-5 days. It’s perfect for meal prep since it makes a large batch.

Reheat on the stovetop over medium-low heat, stirring frequently. Add vegetable broth or water if needed since the soup thickens substantially as it sits. The beans absorb liquid over time.

The soup freezes well for up to 2 months in freezer-safe containers. Leave about an inch of space at the top for expansion. Thaw in the refrigerator overnight before reheating gently on the stove.

Your Questions

Print