Quick Easy Tuscan Bean Soup
Warm, hearty, and full of vibrant flavors, this Quick Easy Tuscan Bean Soup is the perfect one-pot meal for busy weeknights. Loaded with creamy cannellini beans, nutrient-packed kale, and aromatic vegetables like onion, carrot, and celery, this wholesome soup is simmered in a savory broth infused with thyme and rosemary. A dash of fresh lemon juice adds a zesty brightness, while optional Parmesan and crusty bread make it a comforting, satisfying dinner. Ready in just 35 minutes and made with pantry staples, this Tuscan-inspired recipe is as simple as it is delicious. Perfect for cozying up any night of the week, this vegetarian soup is a must-try for lovers of quick and healthy meals!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrot, diced
- 2 stalks celery stalk, diced
- 2 15-ounce cans canned cannellini beans, drained and rinsed
- 1 14.5-ounce can canned diced tomatoes
- 6 cups vegetable broth
- 4 cups kale, ribs removed and chopped
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons lemon juice
- grated Parmesan cheese (optional, for topping)
- crusty bread (optional, for serving)
Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion and sauté for 2-3 minutes until softened and translucent.
Stir in minced garlic, diced carrots, and diced celery. Cook for another 3-4 minutes, stirring occasionally.
Add the cannellini beans, diced tomatoes, vegetable broth, thyme, rosemary, salt, black pepper, and optional red pepper flakes. Stir to combine.
Bring the mixture to a simmer and cook for 10 minutes, allowing the flavors to meld.
Add the chopped kale to the pot and cook for an additional 5 minutes, or until the kale is tender.
Stir in the fresh lemon juice to brighten the flavors.
Taste the soup and adjust seasoning, if needed.
Serve hot with grated Parmesan cheese and crusty bread on the side, if desired.
Nutrition Facts
Calories |
445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.7 g | 19% | |
| Saturated Fat | 2.9 g | 15% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 1747 mg | 76% | |
| Total Carbohydrate | 64.1 g | 23% | |
| Dietary Fiber | 14.7 g | 53% | |
| Total Sugars | 12.5 g | ||
| Protein | 18.4 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 255 mg | 20% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1630 mg | 35% | |
*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.
