Go Back
–+ servings
hearty tuscan bean soup

Tuscan Bean Soup

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Course Soup
Cuisine Italian
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Wooden spoon
  • 1 Knife
  • 1 Cutting board
  • 1 Ladle

Ingredients
  

  • 2 tablespoon olive oil
  • 1 medium onion diced
  • 2 clove garlic minced
  • 2 carrots sliced
  • 2 celery stalks sliced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 cans cannellini beans drained and rinsed
  • 4 cup vegetable broth
  • 1 can diced tomatoes
  • 2 cup kale chopped
  • salt and pepper to taste
  • 1 tablespoon lemon juice
  • grated Parmesan cheese for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat.
  • Add the onion and sauté until translucent, about 5 minutes.
  • Stir in the garlic, carrots, and celery, cooking for another 5 minutes.
  • Mix in the thyme and rosemary, stirring for 1 minute until fragrant.
  • Add the cannellini beans, vegetable broth, and diced tomatoes.
  • Bring the mixture to a boil, then reduce heat to simmer for 30 minutes.
  • Stir in the kale and cook for an additional 5 minutes until wilted.
  • Season with salt, pepper, and lemon juice to taste.
  • Let the soup rest for 10 minutes before serving.
  • Serve hot with grated Parmesan cheese on top.

Notes

For the best flavor, use fresh herbs if available, and adjust the seasoning to your taste preferences. This soup can be made ahead and stored in the refrigerator for up to three days, allowing the flavors to deepen. Additionally, feel free to add more vegetables or a splash of white wine for extra depth.
Tried this recipe?Let us know how it was!