Tuscan White Bean Soup

Need an easy and fast meal for those busy weeknights? This Tuscan white bean soup is a great go-to recipe. It’s hearty, warm and totally satisfying. My family loves this soup, even my carnivore¬†husband. So simple and full of comforting flavors.

Tuscan White Bean Soup - Easy 30 minute meal. So warm, satisfying and healthy!

In a large heavy bottomed pot saute onions, carrots and celery. Dump the garlic, red pepper flakes, thyme, bay leaf and rosemary. Saute another 1 minute.

Tuscan White Bean Soup - Easy 30 minute meal. So warm, satisfying and healthy!

Pour in the vegetable broth, beans, tomatoes, salt and pepper. Bring to a boil, turn down to a simmer, cover with a lid and cook for 15 minutes. Add the kale and simmer another 10-15 minutes. Remove the bay leaf, use an immersion blender to partially puree the soup. Leave some chunks of beans and vegetables. If you don’t have an immersion blender, remove a couple of cups of soup to a blender, puree then pour back into the pot.

Tuscan White Bean Soup - Easy 30 minute meal. So warm, satisfying and healthy!

Easy, quick and completely satisfying! Can’t go wrong with this soup.

5.0 from 2 reviews
Tuscan White Bean Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Cuisine: Italian
Serves: 6 servings
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, pressed
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 bay leaf
  • 1-quart vegetable broth (or chicken)
  • 2 (14 ounce) cans cannellini beans, drained and rinsed
  • 1 (14 ounce) can diced tomatoes with juices
  • 3 cups chopped kale, ribs removed
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
Instructions
  1. Heat 2 tablespoons of olive oil in a large heavy-bottomed pot over medium-high heat. Add the onions, carrots and celery. Saute for about 4 minutes.
  2. Add the garlic, red pepper flakes, thyme, bay leaf and rosemary. Cook another 1 minute.
  3. Stir in the broth, beans, tomatoes, salt and pepper. Bring the contents to a boil, then turn the heat down to low and simmer. Cover the pot and simmer for 15 minutes.
  4. Add the kale and simmer another 10 minutes.
  5. Remove the bay leaf. Use an immersion blender to partially puree the soup, leaving some chunks of beans vegetables for texture.
  6. Taste and adjust seasonings as needed.
  7. Serve topped with Parmesan
Tuscan White Bean Soup - Easy 30 minute meal. So warm, satisfying and healthy!

 

Recipe inspired by thewanderlustkitchen

 

Comments

  1. Reply

    Your recipe has been pinned to our Full Plate Thursday Featured Board and is featured on Full Plate Thursday! Thanks so much for sharing with us! Hope you have a great week and come back soon!
    Miz Helen

    1. Reply

      Thank you so much, Miz Helen!

  2. Reply

    Great and hearty soup for the snow day that I had! I added juice from half of a lemon and a dash of parsley…delish!! Thanks for the recipe!

    1. Reply

      Thanks, Anna! The additions you made sound delicious. I’m going to try that next time.

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