Tuscan White Bean Soup

Sarah @ Sarah Put Simply

Super easy to make in 30 minutes! This Tuscan White Bean Soup is gluten free, dairy free and vegan. It's also packed full of plant based protein, and perfect for an autumn cozy day at home.

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Prep Time 30

Course Main Course

Cuisine Italian

Servings

Ingredients

4 large carrots sliced or chopped
4 large celery stalks sliced or chopped
2 large yellow onions diced
3 tsp dried thyme
3 tsp dried rosemary
3 tsp Italian seasoning
3 large bay leaves
2 tbsp minced garlic about 8 cloves
3/4 tsp black pepper to taste
3/4 tsp salt to taste
45 oz cooked or canned Great Northern beans (3x 15 oz cans) - Navy or cannellini work well too
8 cups low sodium vegetable broth (or chicken broth/stock)
2 tbs nutritional yeast
¼ tsp red pepper flakes more if you like it more spicy
¼ cup lemon juice
4 cups chopped kale with stems removed

Optional Garnishing

chopped green onion optional
red pepper flakes optional
fresh Rosmary or thyme sprigs optional
fresh cilantro

Instructions

In a stock pot, sauté the carrots, celery and onions in about 1/2 cup of water until the onions start to brown and veggies start to soften. Add more water as needed so the veggies don't stick to the bottom of the pot.
Add the rosemary, thyme, and bay leaves. Then mix everything together well.
Add the garlic, salt, pepper. Stir and let cook for just a minute or two.
Add the beans, followed by the broth. Bring to a boil. Once the soup reaches a boil, reduce heat to a simmer and cover for 25-30 minutes. Stir every few minutes.
After the soup has simmered, remove the bay leaves.
Take 3-4 cups of soup and place in a blender and blend until the soup is smooth. Return blended soup to pot, and stir until fully combined. This will help thicken the soup.
Another option is to use an immersion blender into the pot and blend about half of the soup or until desired thickness and texture, OR simply use a potato smasher to smash some of the soup.
Then add the nutritional yeast, lemon juice and kale. Stir.
When the kale wilts, scoop and serve!

Notes

This soup is technically a vegan soup. The main recipe uses vegetable broth or stock. However, sometimes I use chicken broth and I'll add some shredded chicken. This is a delicious version as well. Especially if you have family members that want an animal protein.

I hope you enjoy!

If you make this recipe and want to share on Instagram, please tag me @sarahputsimply

Keyword anti inflammatory soup, clean ingredient soup, dairy free soup, gluten free soup, gut healthy soup, tuscan soup, tuscan white bean soup, vegan white bean soup, white bean soup

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