1-Begin with the basics: heat the olive oil in a large pot over medium heat and sauté the finely chopped yellow onion until it’s lightly browned, which takes about 5 minutes to build that savory base.

2-Next, add the minced garlic, diced celery, and chopped carrots, stirring them in and cooking until softened, around 10 minutes. This step really lets the vegetables shine and adds that hearty feel to your vegetable soup. Pour in the optional white wine and let it cook until most of the liquid evaporates, about 5 more minutes, for an extra layer of flavor.

3-Stir in the drained and rinsed cannellini beans, tomato paste, salt, black pepper, red pepper flakes if you’re using them, dried thyme, dried oregano, bay leaves, and vegetable broth. Bring everything to a boil, then cover the pot, reduce the heat to low, and simmer for 15 minutes to let the flavors meld. After simmering, remove the bay leaves and blend 2 1/2 to 3 cups of the soup until smooth, then return it to the pot and adjust the thickness with extra broth if needed.

4-Finally, add the chopped kale and cook just until it wilts, which only takes a couple of minutes. Taste and season with more salt, pepper, or a squeeze of lemon juice for a bright finish. Serve your Tuscan white bean soup warm, perhaps with some rustic or gluten-free bread on the side it’s a meal that comes together in about 50 minutes, with 20 minutes of prep and 30 minutes of cooking. For more ideas on healthy meals, explore our healthy recipes section for similar dishes.