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    Home / Recipes / Soups

    Tuscan White Bean Soup

    Published: Nov 22, 2023 by Kathy Carmichael · This post may contain affiliate links.

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    This Tuscan white bean soup is a simple and savory vegan soup recipe that comes together in less than 30 minutes or cooks in the crockpot! It’s made with white cannellini beans, lentils, veggies, and rainbow chard for a delicious soup that is creamy and filled with flavor! You will love this vegan Tuscan white bean soup.

    Tuscan white bean soup in a bowl with a spoon next to the bowl and a napkin to the left of the bowl.

    There's nothing more comforting than a hot bowl of soup on a chilly afternoon or evening. Tuscan white bean soup tastes hearty like a stew loaded with white beans, lentils, and veggies, in a tasty, creamy broth. Choose to cook this vegan Tuscan white bean soup on the stovetop, or use a crockpot, walk away, and come home to find it ready for dinner.

    Jump to:
    • Protein and Fiber
    • Tuscan White Bean Soup Ingredients
    • Soup Variation
    • Tuscan White Bean Soup Ingredient Substitutions
    • How to Make Vegan Tuscan White Bean Soup
    • Serving Suggestions
    • Recipe FAQs
    • Tips
    • Vegan Soup Recipes to Try
    • 📖 Recipe
    • 💬 Reviews

    Protein and Fiber

    Despite consuming protein from various plant sources, people transitioning to a plant-based diet are always concerned about protein. However, most people don't eat enough fiber. This Tuscan white bean soup contains 12 grams of fiber and 13 grams of protein per serving. So, if you're looking for an incredible-tasting soup withabundantf fiber and protein, this soup is for you!

    Tuscan White Bean Soup Ingredients

    Soup ingredients on the table: white beans, dry brown lentils, rainbow chard, carrots, yellow onions, lemon, bay leaf, garlic, and vegetable broth.
    • Brown Lentils: I sued brown dried lentils, rinsed and picked them over to remove any debris.
    • Cannellini Beans: Cannellini beans are wonderfully nutritious. They're fat-free and an excellent fiber, folate, iron, and magnesium source. One ¼ cup serving contains 11 grams of protein! Adding nutritious foods like dried cannellini beans may help control blood sugar levels.
    • Lemon: I prefer to use fresh lemon juice whenever possible; this ingredient is added at the end of cooking, not combined with the other ingredients.
    • Rainbow Chard: Although the whole plant is edible, I remove the stalks and use the leaft greens in the soup. Chard is a superfood and one of the healthiest veggies on planet earth. One hundred grams of chard will give you 3 times the amount of vitamin K you need daily. You'll get more than 20% of your daily doses of vitamins C and A.
    • Carrots: Carrots added to soup adds a slight sweetness that removes the bitterness of greens.
    • Yellow Onion: Yellow onions are richer in antioxidants than other types. Yellow onions may contain almost 11 times more antioxidants than white onions. Cooking can significantly reduce levels of some antioxidants.
    • Garlic: I prefer fresh garlic cloves with making soups and stews.
    • Bay Leaf: Essentially, bay leaves add flavor to a soup or stew, and the tea-like (oh-so-slightly menthol) aromas help lighten up a hearty dish, so it's less likely to bog you down after a big meal. The bay leaf shines more if you're making homemade broth or stock.
    • Vegetable Broth: I buy organic vegetable broth in bulk at Costco because I often use it.
    • Salt/Pepper: To taste

    Soup Variation

    Vegan Tuscan white beans soup recipe in a crock with a spoon in it.

    For a creamier, thicker soup, include these additional Ingredients:

    • Diced Canned Fire-Roasted Tomatoes: Fire-roasted tomatoes add an additional level of flavor and make the soup more of a stew.
    • Nutritional Yeast: Adding nutritional yeast makes the broth thicker and cheesy like a stew, rather than a soup.

    Tuscan White Bean Soup Ingredient Substitutions

    • For a quicker 15-minute soup option on the stovetop, use precooked lentils. Trader Joe's sells cooked, steamed brown lentils in their produce section. Or try canned brown lentils, drained.
    • Use white navy beans, Great Northern beans, or lima beans (butter beans).
    • If you don't have fresh lemon juice, use bottled lemon juice instead.
    • Choose kale, swiss chard or another hearty green to substitute the rainbow chard.
    • Any type of root vegetable, such as parsnips, replaces carrots in this vegan Tuscan white bean soup.
    • White onions are often substituted for yellow onions in recipes.
    • One clove of fresh garlic equals ¼ teaspoon of granulated garlic powder. The same conversion applies to dehydrated or freeze-dried garlic or even minced refrigerated garlic.
    • Yondu is an excellent way to replace vegetable broth when mixed with water.

    How to Make Vegan Tuscan White Bean Soup

    As many of you know, I love my crockpot. I'm old-fashioned and love adding ingredients to a crockpot and walking away. But you can also make this delicious soup on the stovetop as quickly as 15 or 30 minutes.

    I am cooking soup ingredients in the crockpot on the counter.

    Crockpot Directions

    1. Combine the vegetable broth, white beans, onions and carrots, nutritional yeast (if using), tomatoes (if using), garlic, bay leaf, salt, and pepper in a 5-6 quart crockpot.
    2. Cover and cook on low for 6 hours until lentils are softened.
    3. Then, right before serving, stir in rainbow chard and lemon juice. Stir, cover, and allow chard to wilt.
    4. Variation: If using cooked lentils instead of dry lentils, reduce cook time to 4 hours.
    5. Don't forget to remove the bay leaf before serving.
    Vegan Tuscan white bean soup with a happy spoon in a crockpot on the counter.

    Stove Top Directions

    1. Saute onion and garlic in a large soup pot over medium-high heat.
    2. Add carrots, dry lentils, white beans, nutritional yeast (if using), tomatoes (if using), , and a bay leaf.
    3. Add vegetable broth and bring to a boil.
    4. Cover and reduce heat to simmer.
    5. Simmer for 25 minutes.
    6. Add chard and lemon juice; stir to wilt.
    7. Variation: If using precooked lentils, follow the same directions, but cut cook time to 15 minutes.
    8. Remove the bay leaf before serving.

    Instant Pot Directions

    1. Select "Sauté" on the Instant Pot and wait until the display reads "Hot."
    2. Add the garlic and onions and saute until the onions are translucent. Add a little vegetable broth if it sticks.
    3. Add the diced carrots and stir into the onion garlic/mixture.
    4. Sauté a few minutes until tender, stirring as needed.
    5. Add the lentils, beans, bay leaf, vegetable broth, nutritional yeast (if using), and canned fire-roasted tomatoes (if using).
    6. Close and lock the lid and press "Cancel."
    7. Turn the pressure release valve to "Sealing."
    8. Select "Manual" or "Pressure Cook" on "High" pressure for 1 minute.
    9. Allow a 10-minute natural pressure release (NPR) when the cycle completes.
    10. Turn the pressure release valve to the "Venting" position to release any remaining steam.
    11. Carefully open the lid, and add the Swiss chard and lemon juice. Stir to combine, and serve.

    Serving Suggestions

    Tuscan white bean soup in a bowl on the table with a spoon and napkin.

    This vegan Tuscan white bean soup recipe is great with an Italian chopped salad and crusty bread. Or try a Panzanella salad! Try not to lick the bowl.

    Recipe FAQs

    How do you thicken Tuscan white bean soup?

    I used nutritional yeast for a cheesy flavor. However, there are other options. In a separate bowl, dissolve a teaspoon or two of cornstarch or all-purpose flour in a small amount of cold water. Add the slurry to the bubbling soup. The soup should thicken up. Add more cornstarch or flour until the soup reaches your desired consistency.

    What is the difference between white beans and cannellini beans?

    Cannellini beans can also be labeled as white kidney beans or Italian kidney beans, adding to the confusion. What remains constant, though, is that cannellini beans are larger and have a traditional kidney bean shape, perfect for that comforting fall chili. In addition, they have a nuttier, earthy flavor.

    Why is my bean soup watery?

    Sometimes soup needs to simmer longer to reach the perfect consistency. Check if the vegetables are tender, and then taste the broth. If the soup tastes a bit watery, give it more time. If the broth tastes well-seasoned and flavorful, use one of the methods below.

    Tips

    • Dice the vegetables in similar sizes to promote even cooking. I use a vegetable chopper, which saves time in the kitchen.
    • For a thinner soup, add more vegetable broth.
    • If you prefer a thicker soup, try the variation adding nutritional yeast and canned fire-roasted tomatoes.
    • Add fresh tomatoes if preferred.
    • Vegan Tuscan white bean soup stays fresh, refrigerated for up to 5 days.
    • I suggest freezing the soup for up to three months in Souper Cubes. Thaw in the refrigerator overnight and reheat in a pan or in the microwave.
    • Serve with crusty bread.

    This vegan Tuscan white bean soup recipe is a hearty, healthy bowl of comfort. Try not to lick the bowl!

    Vegan Soup Recipes to Try

    • Healthy Mac and Cheese
    • Cauliflower Potato Soup
    • polenta crouton recipe
      Polenta Croutons
    • creamy lentil soup recipe
      Creamy Lentil Soup

    If you love this Tuscan white bean soup recipe, give us a 5-star review and comment below. We would love to hear from you!

    📖 Recipe

    Tuscan White Bean Soup

    Kathy Carmichael
    This Tuscan white bean soup is a simple and savory vegan soup recipe that comes together in less than 30 minutes or cooks in the crockpot! It’s made with white cannellini beans, lentils, veggies, and rainbow chard for a delicious soup that is creamy and filled with flavor! You will love this vegan Tuscan white bean soup.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 25 minutes mins
    Course Soups
    Cuisine Italian
    Servings 6
    Calories 50 kcal

    Ingredients
      

    • 5 cups organic vegetable broth
    • 2 15 ounce Cans Cannellini beans
    • 1 cup uncooked brown lentils rinsed; remove any debris
    • 1 large yellow onion diced
    • 3 cloves garlic, minced
    • 1 cup diced carrots
    • 1 bay leaf
    • 4 cups chopped rainbow chard or kale remove the stems
    • 1 lemon juiced
    • salt and pepper to taste

    Optional Additional Ingredients

    • ½ cup nutritional yeast
    • 1 15 ounce Can fire-roasted diced tomatoes

    Instructions
     

    Crockpot Method

    • Add lentils, beans, onions, garlic, bay leaf, vegetable broth, nutritional yeast (if using), and canned fire-roasted tomatoes (if using) to the 5-6 quart crock pot base.
    • Cover and cook for 6 hours on low until lentils ar softened.
    • Add the chopped rainbow chard and lemon juice.
    • Stir and cover again for the chard to wilt.

    Stovetop Method

    • In a soup pot over medium-high heat, saute the garlic and onions until the onions are translucent.
    • Add the diced carrots and stir into the onion garlic/mixture.
    • Add the lentils, beans, bay leaf, vegetable broth, nutritional yeast (if using), and canned fire-roasted tomatoes (if using).
    • Stir and bring to a boil.
    • Cover and cook for 25 minutes until the lentils are softened.
    • Add chard and lemon juice.
    • Stir into hot soup until chard wilts.

    Instant Pot Method

    • Select "Sauté" on the Instant Pot and wait until the display reads "Hot."
    • Add the garlic and onions and saute until the onions are translucent. Add a little vegetable broth if it sticks.
    • Add the diced carrots and stir into the onion garlic/mixture.
    • Sauté a few minutes until tender, stirring as needed.
    • Add the lentils, beans, bay leaf, vegetable broth, nutritional yeast (if using), and canned fire-roasted tomatoes (if using).
    • Close and lock the lid and press "Cancel."
    • Turn the pressure release valve to "Sealing."
    • Select "Manual" or "Pressure Cook" on "High" pressure for 1 minute.
    • Allow a 10-minute natural pressure release (NPR) when the cycle completes.
    • Turn the pressure release valve to the "Venting" position to release any remaining steam.
    • Carefully open the lid, and add the Swiss chard and lemon juice. Stir to combine, and serve.

    Notes

    • Dice the vegetables in similar sizes to promote even cooking. I use a vegetable chopper, which saves time in the kitchen.
    • For a thinner soup, add more vegetable broth.
    • If you prefer a thicker soup, try the variation adding nutritional yeast and canned fire-roasted tomatoes.
    • Add fresh tomatoes if preferred.
    • Vegan Tuscan white bean soup stays fresh, refrigerated for up to 5 days.
    • I suggest freezing the soup for up to three months in Souper Cubes. Thaw in the refrigerator overnight and reheat in a pan or in the microwave.
    • Serve with crusty bread.

    Nutrition

    Calories: 50kcalCarbohydrates: 11gProtein: 12gFat: 0.3gSaturated Fat: 0.02gPolyunsaturated Fat: 0.05gMonounsaturated Fat: 0.01gSodium: 400mgPotassium: 209mgFiber: 13gSugar: 4gVitamin A: 3987IUVitamin C: 13mgCalcium: 20mgIron: 0.5mg
    Tried our recipe?Let us know how it was!
    Kathy Carmichael

    Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

    www.kathysvegankitchen.com/about-me/

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      Recipe Rating




    1. Kathryn Louise

      November 25, 2023 at 6:29 pm

      5 stars
      Kathy
      Your recipe looks so healthy. I am adding to my menu and cannot wait to try
      Thank you for sharing
      Love
      Kathryn

      Reply
      • Kathy Carmichael

        November 26, 2023 at 7:09 am

        Hi Kathryn, please let me know your thoughts once you try it. I would love your opinion.

        Reply

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