Creamy Tuscan White Bean and Vegetable Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A comforting, one-pot soup bursting with cannellini beans, kale, and sun-dried tomatoes, simmered to perfect tenderness without extra dishes. This mediterranean-inspired one pot (vegetarian, gluten-free) ready in about 35 minutes pairs olive oil, medium onion, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp olive oil
• 1 medium onion
• 2 carrots
• 2 stalks celery
• 3 cloves garlic
• 1 (15 oz) can cannellini beans
• 1 (14.5 oz) can diced tomatoes
• 4 cups vegetable broth
• 1/4 cup fresh parsley
• 2 cups kale
• 1/4 cup sun-dried tomatoes
• 1/2 tsp dried oregano
• to taste salt
• to taste black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat, then add 1 diced onion, 2 diced carrots, and 2 diced celery stalks; cook for 5-6 minutes until softened and the onion is translucent.
2. Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant, then stir in 1 can cannellini beans, 1 can diced tomatoes, and 4 cups vegetable broth; bring to a gentle simmer.
3. Step 3: Add 1/4 cup chopped parsley, 2 cups chopped kale, 1/4 cup chopped sun-dried tomatoes, and 1/2 tsp dried oregano; season with salt and pepper to taste, then simmer uncovered for 15-20 minutes until the vegetables are tender and flavors meld.