Tuscan White Bean Soup

This hearty and flavorful Tuscan White Bean Soup is a perfect dish for a cozy dinner or a healthy meal any day of the week. Made with cannellini beans, kale, and a blend of aromatic herbs, this halal-friendly version captures all the comfort and richness of the traditional Italian recipe. It’s nourishing, easy to make, and bursting with Mediterranean flavors.

Why You’ll Love This Recipe

This Tuscan White Bean Soup is a warming, healthy meal that is both filling and flavorful. Packed with wholesome ingredients like cannellini beans, kale, and fresh herbs, it’s the perfect comfort food without being heavy. The addition of lemon juice brightens the dish and adds a refreshing tang. It’s not only nutritious and satisfying, but it also comes together in just about 40 minutes. Best of all, it’s a halal-friendly version of a classic dish, making it suitable for a wide range of dietary preferences.

Ingredients

• 1 medium onion, finely chopped

• 3 cloves garlic, minced

• 2 carrots, chopped

• 2 celery stalks, chopped

• 2 tablespoons olive oil

• 1/2 cup vegetable broth (or apple cider vinegar for tang)

• 3 cans (15 oz each) cannellini beans, drained and rinsed

• 6 cups vegetable broth

• 2 teaspoons Italian seasoning

• 1 teaspoon dried thyme

• 1 teaspoon dried oregano

• Salt and pepper to taste

• 3-4 kale leaves, chopped

• Juice of 1 lemon

• Fresh parsley for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the base: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until it starts to soften and brown slightly.

2. Add the vegetables: Add the garlic, carrots, and celery to the pot. Sauté for about 5 minutes, allowing the vegetables to soften.

3. Add the broth: Pour in the vegetable broth (or apple cider vinegar for tang) and stir until it’s mostly absorbed by the veggies.

4. Season and simmer: Add the cannellini beans, vegetable broth, Italian seasoning, thyme, oregano, salt, and pepper. Stir to combine.

5. Bring to a boil: Bring the soup to a boil, then reduce the heat and let it simmer, covered, for about 15 minutes.

6. Blend the soup: Discard the bay leaves (if used) and transfer about 2 1/2 to 3 cups of soup to a blender. Blend until smooth, then return it to the pot.

7. Add the kale: Add the chopped kale and stir until it wilts. Taste and adjust the seasoning if needed, adding more salt, pepper, or a fresh squeeze of lemon juice.

8. Serve: Serve warm, garnished with fresh parsley. Pair with rustic bread or enjoy as is.

Servings and Timing

• Servings: 6 servings

• Prep time: 10 minutes

• Cooking time: 30 minutes

• Total time: 40 minutes

Variations

• Add protein: To make the soup heartier, add grilled chicken, turkey, or sausage (halal options) for a boost of protein.

• Swap the greens: If you don’t have kale, spinach or Swiss chard can be used as a substitute.

• Spicy version: Add a pinch of red pepper flakes or a diced jalapeño for a little heat.

• Creamier soup: For a creamier texture, blend more of the soup or add a splash of coconut milk or heavy cream.

Storage/Reheating

• Store: Store the soup in an airtight container in the fridge for up to 4 days. Let it cool completely before refrigerating.

• Reheat: Reheat on the stove over low heat, stirring occasionally. Add a splash of water or broth to adjust the consistency if needed.

FAQs

Can I use canned vegetables instead of fresh ones?

Yes, you can use canned carrots and celery, but fresh vegetables will give the soup a more vibrant texture and flavor.

Can I make this soup ahead of time?

Yes, this soup actually tastes even better the next day! You can prepare it ahead and store it in the fridge for up to 4 days.

Can I freeze this soup?

Yes, you can freeze the soup for up to 3 months. Just be sure to let it cool completely before transferring to a freezer-safe container.

How do I make the soup spicier?

To add some spice, stir in red pepper flakes, chili powder, or a fresh diced jalapeño while cooking.

Can I add meat to this soup?

Yes, you can add halal chicken, turkey, or sausage for extra protein. Simply cook the meat separately and add it at the end of the simmering process.

Is this soup vegan?

Yes, this recipe is vegan as written. If you add meat or dairy, it will no longer be considered vegan, but it will still be halal if the ingredients are halal.

How do I make the soup thicker?

For a thicker consistency, blend more of the soup or add a small amount of cornstarch slurry to the pot during the simmering process.

Can I use other beans instead of cannellini beans?

Yes, you can substitute cannellini beans with other white beans like Great Northern beans or navy beans.

How can I make this soup more tangy?

If you prefer a tangier flavor, add a little extra lemon juice or a splash of apple cider vinegar.

Can I use store-bought vegetable broth?

Yes, store-bought vegetable broth works fine for this recipe. Just check the label to ensure it’s halal if needed.

Conclusion

This Tuscan White Bean Soup is a comforting, healthy dish that’s both easy to make and full of flavor. The combination of cannellini beans, kale, and aromatic herbs creates a nourishing, hearty meal perfect for any occasion. Whether you’re enjoying it as a light dinner or pairing it with your favorite bread, this halal-friendly recipe will quickly become a favorite in your recipe collection!