Tuscan Bean and Bacon Soup
Experience the warm and comforting flavors of Tuscany with this hearty Tuscan Bean and Bacon Soup, a soul-soothing one-pot meal perfect for any season. Crafted with tender cannellini beans, savory bacon, and nutritious kale, this recipe balances hearty vegetables with aromatic herbs like rosemary and thyme for an irresistible depth of flavor. A base of sautéed onions, carrots, and celery, enhanced by rich tomato paste, sets the stage for a simmering broth that melds into a rustic masterpiece. Topped with crispy bacon crumbles and optional Parmesan cheese, this soup is as visually appealing as it is delicious. Ready in just 50 minutes, this wholesome dish is perfect for cozy weeknight dinners or lunch paired with crusty bread for dipping. Perfect keywords: Tuscan Bean and Bacon Soup, hearty soup recipe, easy weeknight dinner, kale soup, bacon soup.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 strips bacon
- 1 tablespoon olive oil
- 1 medium (diced) yellow onion
- 2 medium (peeled and diced) carrot
- 2 medium (diced) celery stalks
- 3 (minced) garlic cloves
- 2 tablespoons tomato paste
- 14 ounces canned diced tomatoes
- 4 cups chicken or vegetable broth
- 30 ounces (drained and rinsed) canned cannellini beans
- 1 teaspoon (finely chopped) fresh rosemary
- 1 teaspoon (finely chopped) fresh thyme
- 2 bay leaves
- 4 cups (chopped and stems removed) kale
- 0.25 cup (grated) parmesan cheese (optional, for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 slices crusty bread (optional, for serving)
Instructions
In a large pot or Dutch oven, cook the bacon over medium heat until crisp, about 6-8 minutes. Remove the bacon and place on a paper towel-lined plate. Once cooled, chop the bacon into small pieces and set aside.
Discard most of the bacon grease, leaving about 1 tablespoon in the pot. Add the olive oil if needed to make up the amount.
Add the diced onion, carrots, and celery to the pot. Sauté over medium heat until the vegetables soften, about 5-7 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant. Then, add the tomato paste and stir to coat the vegetables, letting it cook for 2 minutes to deepen its flavor.
Add the canned diced tomatoes (with juices), chicken or vegetable broth, cannellini beans, rosemary, thyme, and bay leaves. Stir well and bring the mixture to a boil.
Reduce to a simmer and let the soup cook for 20 minutes, uncovered, allowing the flavors to meld together.
Add the chopped kale to the pot and stir it into the soup. Cook an additional 5 minutes, or until the kale is tender.
Season the soup with salt and black pepper. Remove the bay leaves before serving.
Ladle the soup into bowls and top each with the chopped bacon and optional grated Parmesan cheese.
Serve hot with crusty bread on the side, if desired.
Nutrition Facts
Calories |
2405 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.9 g | 97% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 12045 mg | 524% | |
| Total Carbohydrate | 313.4 g | 114% | |
| Dietary Fiber | 69.9 g | 250% | |
| Total Sugars | 39.8 g | ||
| Protein | 124.5 g | 249% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1833 mg | 141% | |
| Iron | 30.4 mg | 169% | |
| Potassium | 6445 mg | 137% | |
*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.
