Hearty Tuscan Bean Soup
Warm up your soul with this Hearty Tuscan Bean Soup, a deliciously comforting recipe that’s brimming with wholesome ingredients and classic Italian flavors. Featuring tender cannellini beans, nutrient-packed kale, and aromatic herbs like rosemary and thyme, this veggie-packed soup is both nutritious and satisfying. A medley of sautéed onions, carrots, and celery form the flavorful base, while a touch of tomato paste and crushed tomatoes adds depth and richness. Simmered to perfection with vegetable broth and finished with optional red pepper flakes for a hint of spice, this soup is a one-pot wonder that’s easy to prepare in under an hour. Ideal for cozy weeknight dinners or make-ahead lunches, it’s best served piping hot with a sprinkle of parmesan cheese and crusty bread on the side. Perfect for vegans (when omitting cheese) and guaranteed to delight the whole family, this rustic, Italian-inspired dish is a must-try for soup lovers!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 large carrot, diced
- 2 large celery stalk, diced
- 4 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 1 14-ounce can crushed tomatoes
- 6 cups vegetable broth
- 2 15-ounce cans cannellini beans, drained and rinsed
- 4 cups kale, stems removed and leaves chopped
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 whole bay leaf
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons red pepper flakes (optional)
- 0.5 cups parmesan cheese, grated (optional for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
Add the tomato paste and cook for 1 minute, stirring frequently, to bring out its flavor.
Pour in the crushed tomatoes and vegetable broth, stirring to combine.
Add the cannellini beans, dried rosemary, dried thyme, bay leaf, salt, black pepper, and red pepper flakes (if using). Bring the soup to a boil.
Reduce the heat to low, cover, and simmer the soup for 25 minutes to allow the flavors to meld.
Add the chopped kale to the pot and simmer for an additional 5-10 minutes, until the kale is tender.
Remove and discard the bay leaf.
Adjust seasoning with more salt and pepper as needed.
Serve hot, optionally garnished with freshly grated parmesan cheese. Pair with crusty bread for a complete meal.
Nutrition Facts
Calories |
2360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.1 g | 103% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 8044 mg | 350% | |
| Total Carbohydrate | 298.9 g | 109% | |
| Dietary Fiber | 78.4 g | 280% | |
| Total Sugars | 59.9 g | ||
| Protein | 131.5 g | 263% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2403 mg | 185% | |
| Iron | 28.4 mg | 158% | |
| Potassium | 8692 mg | 185% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
