Tuscan White Bean Soup
Tuscan White Bean Soup- made with robust cabbage and kale, this hearty soup is satisfying and packed full of antioxidants to keep your immune system strong. Comes together in one-pot in less than 30 minutes! (vegan, grain-free)
Hi friends! I hope you all were able to enjoy the long weekend with lots of comforting foods!
Even though it’s been two years, I’m still feeling grateful that I actually get to stay home during the holidays. From working in restaurants and hospitals most of my adult life, I became accustomed to being on duty virtually every major holiday. To say that I feel lucky to be able to relax at home now would be an understatement!
That’s pretty much the name of the game for me this time of year. It’s cold and gloomy, and all I want to do is stay home, relax, and eat big bowls of soup. Specifically those that remind me of Tuscan summers in Italy.
I honestly have no clue what Tuscan summers in Italy are like…I just wanted to create a hearty vegetable soup that packed in some greens and this one fits the bill!
It starts with a basic mirepoix (onion, celery, and carrots) then gets a hearty addition of white beans, diced tomatoes, chopped kale and shredded cabbage. Finished off with a bright squeeze of lemon and salty cashew parmesan, it’s incredibly delicious!
It’s the perfect winter soup because it’s rich in fiber but not calorically dense making it ideal for the less active chilly days ahead.
The recipe also makes a big batch so that you’ll have plenty leftover for lunches throughout the week, or you can freeze the rest for a rainy day. Enjoy!
Tuscan White Bean Soup
Yield: 6 bowls
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, finely chopped
- 3 carrots, peeled and finely chopped
- 3 celery, finely chopped
- 3 garlic cloves, minced
- 1/2 teaspoon salt & pepper
- 2 teaspoons dried oregano
- 1 (15-ounce) can crushed tomatoes
- 6 cups vegetable broth*
- 2 bay leaves
- 1 bunch dino kale, stem removed and shredded
- 1/2 small green cabbage, shredded
- 1 (15-ounce) can white beans, drained
- juice of 1 lemon
- cashew parmesan for serving
In a large pot, warm 2 tablespoon olive oil over medium heat. Add the onion, celery, carrot, garlic, salt & pepper. Cook for about 5 minutes, until vegetables start to soften.
To the pot, add the oregano, tomatoes and their juices, vegetable broth, and bay leaves. Stir to combine then bring to a low boil. Add the kale and cabbage then cook for about 7 minutes, until kale is wilted and cabbage is softened.
Lastly, add the white beans and lemon juice. Stir to combine and cook until heated through. Add salt to taste, if desired. Remove bay leaves then serve soup warm with cashew parmesan (optional) and enjoy!
*I like Better Than Bullion Vegetable Base for the best flavor
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
Can’t wait to try this for delicious warm and comforting lunches during the week! :)
I hope you love it, Brittany!
This soup is everything I’d want to eat in the winter Sarah! Looks amazing!
Thanks Jess! <3
That’s so nice that you were able to be home for Thanksgiving — being self-employed has its advantages right? :) This bowl of soup reflects the way I want to eat every day right now. It looks so wholesome and hearty — please pass me a bowl!
It sure does! :)
Having two weeks off during the holidays is one of the best parts of my job! I love cozying up to the fire with my biggest fuzzy socks on, preferably with a glass of wine in my hand. I love soups like this because they’re hearty, but also packed with healthy foods!
Your schedule is pretty amazing!
Ohhh yum, I’m all about soups like this this time of the year! I’ll definitely be trying this out lady.
Hope you thoroughly enjoyed your Thanksgiving at home!! :)
Thanks girl! I hope you did too!
This looks SO cozy and comforting (especially on a chilly day like today!) I love the idea of adding cabbage to this soup — I’m always looking for ways to use up my head of cabbage, so I’ll definitely be trying this soon!
This soup was everything it promised to be. The flavor was so rich and tasty. I skipped the cabbage only because I didn’t have it. Used my frozen kale from freezer and shredded it in blender because family’s not a fan of green stuff. To bulk it up for husband and son served over brown rice. So satisfying. New fav in receipe folder
I’m so glad to hear that! I really love the cabbage in this soup so hopefully you get a chance to try it that way too. :)
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Just made this and it’s soo good!! Great flavor and packed full of hearty goodness! I wish I had the cabbage to add to it. Not sure how I overlooked that ingredient when I was making my grocery list. I have some multigrain bread to serve with it! Thank you for another delicious recipe!
Oh no! Hopefully the broth isn’t overwhelming it without the cabbage. I’m glad you’re still enjoying it though! Thank you for the comment! :)
Thank you for such a wonderful recipe. I have not make it yet but I can tell a classic recipe when I see it. I think you are a genius.
I have been living with a broken refirg since the Monday after Thanksgiving. I just got my new refig late Friday. and dishwasher too, Yea!. I will be doing some substituting but I plan on making your soup soon. This was the 3rd fridge that was delivered to my house, the first 2 the doors were not aligned. We found out this wvwning that it’s a simple adjustment to fix such a problem but I did not know this before. The real secret is having people deliver a frige that Know What they are doing. It always helps. And now I am thankful for you and my new appliances. Thank you so much and take care…
This is was great and easy! Even though the season is getting warmer, I’m a sucker for soup anytime. I would probably add more beans, zucchini next time. I did add part of the cabbage to the soup, however I love raw cabbage crunch on top of the soup.
Great recipe. I’ll make every time!!!
How can I adapt this soup recipe to be safe for pressure canning?
That’s not a topic that I’m familiar with so I’m not sure. Sorry I can’t be of more help!
bean substitution? Have black, garbanzo, and red kidney
Delicious soup—the broth is outstanding!!
cooking it right now … looks good :) I’m going to replace the cabbage and the kale with spinach …. somewhat I feel it is a better choice :)