Tuscan Bean Soup
Warm, hearty, and packed with wholesome ingredients, Tuscan Bean Soup is the ultimate comfort food with a Mediterranean twist. This vibrant soup combines tender cannellini beans, earthy kale, and a medley of fresh vegetables like carrots, celery, and onions, all infused with aromatic herbs like thyme and rosemary. A splash of vegetable broth and juicy diced tomatoes create a rich, savory base that's perfect for cozy evenings. Finished with a sprinkling of Parmesan cheese and fresh parsley, this easy one-pot recipe is not only bursting with flavor but also ready in under an hour, making it an ideal weeknight dinner. Serve it with a slice of crusty bread to soak up every delicious drop. Perfect for meal prep and naturally vegetarian, this Tuscan classic is a crowd-pleaser you’ll want to make on repeat!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion
- 2 medium carrot
- 2 medium celery stalk
- 4 cloves garlic
- 14.5 ounces canned diced tomatoes
- 2 15-ounce cans canned cannellini beans
- 6 cups vegetable broth
- 4 cups kale leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 whole bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup Parmesan cheese
- 2 tablespoons fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Dice the onion, carrots, and celery, and mince the garlic. Add them to the pot and sauté for 5-7 minutes, until the onions are translucent and the vegetables have softened.
Stir in the canned diced tomatoes (with their juice) and let simmer for 2-3 minutes.
Drain and rinse the canned cannellini beans, then add them to the pot along with the vegetable broth.
Chop the kale leaves into bite-sized pieces and add them to the soup.
Season the soup with dried thyme, dried rosemary, salt, and black pepper. Add the bay leaf.
Bring the soup to a boil, then reduce the heat to low and let it simmer for 25 minutes, stirring occasionally.
Remove the bay leaf and discard it.
Ladle the soup into bowls and garnish with freshly grated Parmesan cheese and chopped parsley.
Serve the Tuscan Bean Soup warm with crusty bread on the side.
Nutrition Facts
Calories |
2040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.4 g | 85% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 10.5 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 8946 mg | 389% | |
| Total Carbohydrate | 284.7 g | 104% | |
| Dietary Fiber | 77.1 g | 275% | |
| Total Sugars | 45.0 g | ||
| Protein | 97.8 g | 196% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1477 mg | 114% | |
| Iron | 33.9 mg | 188% | |
| Potassium | 8051 mg | 171% | |
*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.
