Rustic Tuscan Bean Soup
Warm up with a bowl of hearty and wholesome Rustic Tuscan Bean Soup, a comforting one-pot meal that's rich in flavor and perfect for cozy nights. This classic Italian-inspired recipe combines tender cannellini beans, nutrient-packed kale, sweet diced tomatoes, and aromatic fresh rosemary and thyme, all simmered in a savory vegetable broth for a rustic, home-style taste. A touch of blended soup adds creaminess without dairy, making it both healthy and satisfying. Ready in just over an hour, this soup pairs beautifully with crusty bread and a sprinkle of Parmesan cheese for an authentic Tuscan touch. Ideal for meal prep or feeding the whole family, this recipe is a delicious and nourishing addition to any table.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 3 cups canned cannellini beans, drained and rinsed
- 6 cups vegetable broth
- 1 cup canned diced tomatoes
- 2 cups kale, stemmed and chopped
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 slices crusty bread, for serving
- 0.25 cup grated Parmesan cheese (optional)
Instructions
In a large pot, heat the olive oil over medium heat.
Add the diced onion, carrots, and celery. Sauté for 7-8 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for 1 additional minute until fragrant.
Add the cannellini beans, vegetable broth, diced tomatoes, rosemary, and thyme to the pot. Stir well to combine.
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 25 minutes.
Use a ladle to remove about 1 cup of the soup and blend it until smooth using an immersion blender or standard blender. Pour it back into the pot to thicken the soup.
Add the chopped kale, salt, and black pepper to the pot. Stir and let the soup simmer for another 10-12 minutes until the kale is tender.
Taste and adjust seasoning as needed, adding more salt or pepper if desired.
Ladle the soup into bowls and serve hot, optionally topped with a sprinkle of Parmesan cheese.
Serve with slices of warm, crusty bread on the side.
Nutrition Facts
Calories |
581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 1727 mg | 75% | |
| Total Carbohydrate | 78.9 g | 29% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 12.1 g | ||
| Protein | 25.8 g | 52% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 408 mg | 31% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1857 mg | 40% | |
*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.
