Hearty Tuscan White Bean Soup
Warm up your soul with this Hearty Tuscan White Bean Soup, a comforting, flavor-packed dish perfect for cozy evenings. This rustic recipe features tender white beans simmered with aromatic vegetables, earthy rosemary, and fresh thyme for a truly authentic taste of Tuscany. Nutrient-rich kale adds a vibrant touch, while a splash of optional lemon juice brightens the flavors. Ready in just 50 minutes, this one-pot wonder is both wholesome and easy to prepare, making it a fantastic option for a healthy weeknight meal. Serve it with crusty bread for a satisfying and hearty dinner that’s both vegan-friendly and gluten-free adaptable. Perfect for chilly nights or when you’re craving a taste of classic Italian comfort food!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 carrot, peeled and diced
- 2 celery stalk, diced
- 4 garlic cloves, minced
- 2 15-ounce cans canned white beans (such as cannellini), drained and rinsed
- 4 cups vegetable broth
- 1 14-ounce can canned diced tomatoes
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- 3 cups kale, stems removed and leaves chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice (optional)
- 1 loaf crusty bread (for serving, optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrot, and celery, and sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for an additional minute, until fragrant.
Add the drained and rinsed white beans, vegetable broth, and canned diced tomatoes to the pot. Stir to combine.
Mix in the rosemary, thyme, and bay leaf. Bring the soup to a gentle boil.
Reduce the heat to low, cover the pot, and simmer for 20 minutes to allow the flavors to meld.
Remove the bay leaf and use an immersion blender to partially puree the soup, leaving some chunks for texture. (Alternatively, transfer approximately 2 cups of the soup to a blender, puree, and return it to the pot.)
Stir in the chopped kale and simmer for another 5 minutes, until the kale is tender.
Season the soup with salt and black pepper. Add a splash of lemon juice for brightness, if desired.
Serve the soup hot with crusty bread on the side, if using. Enjoy!
Nutrition Facts
Calories |
2771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.2 g | 86% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 9515 mg | 414% | |
| Total Carbohydrate | 446.1 g | 162% | |
| Dietary Fiber | 77.7 g | 278% | |
| Total Sugars | 54.0 g | ||
| Protein | 109.6 g | 219% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1100 mg | 85% | |
| Iron | 37.0 mg | 206% | |
| Potassium | 7204 mg | 153% | |
*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.
