Tuscan White Bean & Pasta SoupFeb 10, 2021
Soup’s on! This one post Tuscan White Bean & Pasta Soup recipe is a perfect weeknight meal...or make a batch on Sunday and reheat it later in the week, throwing in the kale and pasta right before serving. Slice up some crusty bread alongside it and—dinner is served!
Tuscan White Bean & Pasta Soup
Prep time: 15 minutes | Cook time: 20 minutes
Makes 8 cups
1 Tbsp olive oil or vegetable broth
1 medium onion chopped
3 cloves garlic minced
2 celery stalks, chopped
1 fennel bulb, chopped
1 ½ Tbsp Italian herb seasoning blend
1 14.5-oz can white beans (any variety)
1 Tbsp tomato paste
6 cups vegetable broth
2 ½ cups regular or gluten-free, vegan ravioli, tortellini or pasta (such as fusili or farfalle)
2 cups chopped lacinato kale, stems removed (about 2 heads)
sea salt, to taste
freshly ground pepper, to taste
- In a large stockpot or Dutch oven, heat the oil or vegetable broth over medium heat and add the onion and garlic. Cook for about 5 minutes until translucent. Add the celery, fennel and Italian herb seasoning blend, and cook for another 5 minutes.
- Stir in the beans, tomato paste, vegetable broth and pasta. Cook for about 10 minutes or until the pasta is cooked through. (If making ahead of time, wait to add the pasta until reheating. Simmer on the stovetop and add the pasta 10 minutes before serving.)
- Taste and season with salt and pepper to taste.
- Remove from the heat and stir in the kale. (If preparing ahead of time, store and add the kale when reheating the soup to serve.
Spoiler Alert: Tuscan White Bean & Pasta Soup will stay fresh in an air-tight container in the refrigerator for a week.
Batch it up! Tuscan White Bean & Pasta Soup can be stored in an air-tight container in the freezer (without the pasta and kale) for 3 months. To reheat, defrost in the refrigerator overnight and add the pasta to the pot when reheating for 10-15 minutes. Stir in the kale right before serving.