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–+ servings
hearty tuscan bean soup

Tuscan White Bean Soup

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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Course Soup
Cuisine Italian
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 Wooden spoon
  • 1 Knife
  • 1 Cutting board
  • 1 Measuring cups 1 set
  • 1 Measuring spoons 1 set

Ingredients
  

  • 2 tablespoon olive oil
  • 1 large onion chopped
  • 3 clove garlic minced
  • 2 carrots diced
  • 2 stalk celery diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/4 teaspoon red pepper flakes
  • 2 can cannellini beans drained and rinsed (15 oz each)
  • 6 cup vegetable broth
  • 1 can diced tomatoes (14.5 oz)
  • Salt and pepper to taste
  • 2 cup kale chopped
  • 1 tablespoon lemon juice
  • Grated Parmesan cheese for serving (optional)

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add onion, garlic, carrots, and celery, and sauté until softened, about 5 minutes.
  • Stir in thyme, rosemary, and red pepper flakes, and cook for another minute.
  • Add the cannellini beans, vegetable broth, and diced tomatoes to the pot.
  • Season with salt and pepper to taste, and bring the mixture to a boil.
  • Reduce the heat to low, cover, and let the soup simmer for 30 minutes.
  • Stir in the kale and lemon juice, and cook for an additional 5 minutes.
  • Remove from heat and let the soup rest for 10 minutes before serving.
  • Serve the soup hot, topped with grated Parmesan cheese if desired.

Notes

For a richer flavor, consider adding a Parmesan rind to the soup as it simmers and removing it before serving. If you prefer a thicker soup, use an immersion blender to puree some of the beans directly in the pot. Additionally, feel free to substitute spinach for kale or add any other seasonal vegetables you have on hand to make the soup more hearty.
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