Tuscan Bean and Vegetable Soup
Warm, hearty, and brimming with the vibrant flavors of Italy, this Tuscan Bean and Vegetable Soup is a comfort food classic that’s perfect for any season. Packed with nutrient-rich kale, tender cannellini beans, and a medley of fresh vegetables like carrots, celery, and russet potatoes, this wholesome soup is simmered in a fragrant broth infused with garlic, oregano, and thyme. A touch of red pepper flakes adds optional spice, while a garnish of fresh parsley and Parmesan cheese gives it a gourmet finish. Ready in just 50 minutes, this one-pot wonder is the ultimate fusion of simplicity and flavor, making it an ideal option for busy weeknights or cozy family dinners. Pair it with crusty bread for an unforgettable, soul-warming meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 14 ounces canned diced tomatoes
- 6 cups vegetable broth
- 15 ounces canned cannellini beans, rinsed and drained
- 4 cups kale, stems removed and chopped
- 1 russet potato, diced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
- to taste grated Parmesan cheese (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the diced carrots and celery, and cook for an additional 5 minutes, stirring occasionally.
Add the minced garlic, dried oregano, and dried thyme. Cook for 1 minute until fragrant.
Pour in the canned diced tomatoes with their juice and stir to combine.
Add the vegetable broth, rinsed and drained cannellini beans, diced potato, salt, black pepper, and optional red pepper flakes.
Bring the soup to a boil, then reduce the heat to low and simmer for 20 minutes, or until the potato is tender.
Stir in the chopped kale and simmer for another 5 minutes until the kale is wilted.
Taste the soup and adjust seasoning if needed.
Ladle the soup into bowls and garnish with fresh parsley. Optional: top with grated Parmesan cheese.
Serve hot with crusty bread for a complete meal.
Nutrition Facts
Calories |
1810 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.7 g | 79% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 10.3 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 7265 mg | 316% | |
| Total Carbohydrate | 266.3 g | 97% | |
| Dietary Fiber | 72.0 g | 257% | |
| Total Sugars | 57.1 g | ||
| Protein | 76.9 g | 154% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1284 mg | 99% | |
| Iron | 28.3 mg | 157% | |
| Potassium | 8436 mg | 179% | |
*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.
