Tuscany Bean Soup
Warm up with a comforting bowl of Tuscany Bean Soup, a hearty and wholesome Italian-inspired dish packed with flavors and nutrients. This vibrant soup combines tender cannellini beans, fresh vegetables like carrots, celery, and baby kale, and aromatic herbs such as rosemary and thyme, all simmered in a rich vegetable broth. The addition of fragrant garlic and diced tomatoes creates a delightful depth of flavor, while a garnish of grated Parmesan (optional) adds a touch of indulgence. Ready in just 45 minutes, this one-pot recipe is perfect for a cozy weeknight dinner or elegant lunch. Serve it piping hot with crusty bread for a satisfying, rustic meal that’s as nourishing as it is delicious. Perfect for vegetarians and easily adaptable, Tuscany Bean Soup is your go-to recipe for simple, wholesome comfort food.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrot, diced
- 2 pieces celery stalks, diced
- 4 cloves garlic cloves, minced
- 14 oz canned diced tomatoes
- 6 cups vegetable broth
- 30 oz canned cannellini beans, drained and rinsed
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon dried thyme
- 4 cups baby kale or spinach leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup parmesan cheese, grated (optional)
- 4 slices crusty bread, for serving
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5–7 minutes until the vegetables have softened.
Stir in the minced garlic and cook for an additional 1–2 minutes, until fragrant.
Add the canned diced tomatoes (with juices) and cook for 2–3 minutes to meld the flavors.
Pour in the vegetable broth and bring the mixture to a gentle simmer.
Stir in the cannellini beans, fresh rosemary, and dried thyme. Let the soup cook for 15 minutes, stirring occasionally.
Add the baby kale or spinach to the pot, stirring until wilted, about 2–3 minutes.
Season the soup with salt and black pepper to taste. Adjust seasoning as needed.
Ladle the soup into bowls and sprinkle with grated parmesan cheese, if desired.
Serve the Tuscany Bean Soup hot with crusty bread on the side.
Nutrition Facts
Calories |
2828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.5 g | 122% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 9541 mg | 415% | |
| Total Carbohydrate | 381.4 g | 139% | |
| Dietary Fiber | 79.9 g | 285% | |
| Total Sugars | 48.1 g | ||
| Protein | 127.4 g | 255% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1799 mg | 138% | |
| Iron | 39.6 mg | 220% | |
| Potassium | 8266 mg | 176% | |
*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.
