A cozy, creamy Tuscan-style soup made with cannellini beans, ditalini pasta, and hearty vegetables — naturally vegetarian and vegan.
There’s nothing more comforting than a warm bowl of Tuscan soup on a chilly day!
This hearty vegetarian (and vegan!) Cannellini Bean Soup is made with tender vegetables, creamy cannellini beans, and tiny ditalini pasta, all simmered in a flavorful broth. A handful of kale adds a fresh, nutritious touch, making this simple, wholesome soup both nourishing and delicious.
It’s the perfect taste of Italy in every spoonful — cozy, satisfying, and incredibly easy to make.
What’s to Love About This Soup
Wholesome and nourishing: Packed with vegetables, plant-based protein, and hearty pasta.
Creamy without cream: Blending part of the soup gives it a rich, velvety texture — while staying completely vegan.
Made with pantry staples: Cannellini beans, pasta, and vegetable broth come together with just a few everyday ingredients.
One-pot simplicity: Everything cooks in a single pot for an easy, minimal-cleanup meal.
Perfect for meal prep: It reheats beautifully and tastes even better the next day.
This is the kind of recipe you’ll want to keep in your weekly rotation, especially when you need something warm and comforting in under 30 minutes.
Ingredients You’ll Need
The Vegetable Base
A classic soffritto of onion, carrots, and celery provides sweetness, depth, and aroma.
Cannellini Beans
These creamy, tender beans make the soup hearty and protein-rich. Using part of them blended into the broth gives you a naturally luxurious texture.
Tomato Paste & Herbs
Tomato paste adds richness and color, while oregano (or Italian seasoning) brings the perfect Tuscan touch.
Ditalini Pasta
These tiny pasta tubes make the soup satisfying without overpowering it. They hold their shape beautifully and cook quickly.
Kale
Lacinato kale adds color, nutrients, and a lovely texture. It softens perfectly in just a few minutes. You can also substitute with baby spinach, if you prefer.
Helpful Tips for the Best Tuscan Bean Soup
Blend just enough.
Blending half the soup creates the perfect creamy base while still keeping plenty of texture.
Adjust the consistency.
The pasta absorbs broth as it sits, so feel free to add more broth or hot water if the soup thickens too much.
Season as you go.
Beans and pasta love salt — taste at the end and adjust to bring all the flavors together.
Don’t overcook the kale (...nor the pasta!)
Add it at the end so it stays bright and tender, not mushy.
Drizzle with olive oil before serving.
A splash of high-quality EVOO on top brings everything to life and adds beautiful fragrance.
How to Store Leftovers
This soup stores wonderfully and tastes even better the next day.
Refrigerator:
Store in an airtight container for up to 3 days. The pasta will continue to absorb broth, so add a splash of water when reheating.
Freezer:
If you plan to freeze it, cook the soup without the pasta, freeze it for up to 3 months, and add cooked ditalini when ready to serve. Pasta tends to get too soft after freezing.
Reheat:
Warm gently on the stovetop or in the microwave, adding extra broth or water to loosen it.
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