Hearty Tuscan Bean Soup (55 Minutes)

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This hearty Tuscan bean soup is a nourishing and robust dish, brimming with the wholesome goodness of vegetables and beans, typical of traditional Tuscan cuisine.

This soup features a colorful medley of carrots, tomatoes, kale, onions, and potatoes, making it not only visually appealing but also packed with nutrients.

It’s a perfect comfort food for cozy evenings or when you need a satisfying meal.

The freshly shaved Parmesan cheese garnish adds a touch of richness and depth, enhancing the earthy flavors of the vegetables and beans.

Simple to prepare, this soup is ideal for a family dinner or as a hearty lunch that will keep you fueled throughout the day!

  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings 1x

Ingredients

Units Scale
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 2 potatoes, peeled and diced
  • 1 can (14.5 oz) diced tomatoes
  • 1 bunch kale, stems removed and leaves chopped
  • 4 cups vegetable broth
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper, to taste
  • Freshly shaved Parmesan cheese, for garnish
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat the oil (2 minutes): In a large pot, heat the olive oil over medium heat.
  2. Sauté the vegetables (5 minutes): Add the onion, carrots, and celery to the pot and sauté until the onions become translucent. Stir in the garlic and cook for an additional minute.
  3. Add potatoes and tomatoes (3 minutes): Incorporate the potatoes and canned tomatoes, stirring to combine.
  4. Simmer the soup (20 minutes): Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer, add the dried thyme and rosemary, and let cook until the potatoes are tender.
  5. Add kale and beans (10 minutes): Stir in the kale and cannellini beans. Continue to simmer until the kale is wilted and the beans are heated through. Season with salt and pepper to taste.
  6. Garnish and serve (3 minutes): Ladle the soup into bowls and garnish with freshly shaved Parmesan cheese and chopped parsley.

Notes

This hearty Tuscan Soup is a wonderfully satisfying dish that is as nutritious as it is delicious.

For the best flavor, use fresh vegetables and high-quality canned tomatoes.

The Parmesan cheese adds a nice salty bite, but you can omit it for a vegan version or substitute it with nutritional yeast for a similar flavor profile.

This soup pairs beautifully with crusty bread for dipping. It’s also excellent for meal prep, as the flavors deepen when stored in the refrigerator and reheated.

Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 250
  • Sugar: 5g
  • Sodium: 700mg
  • Fat: 5g
  • Carbohydrates: 40g
  • Fiber: 9g
  • Protein: 12g
  • Cholesterol: 4mg

Pair this with...

Garlic Bread

Grab a loaf of your favorite bread—baguette or ciabatta are classics. Slice it up, but not all the way through, so it fans out nicely. In a bowl, melt some butter and stir in minced garlic (as much or as little as you like), a sprinkle of salt, and maybe a touch of dried parsley for that extra flair. Generously brush or spread this garlicky goodness between the slices. Wrap the loaf in foil and pop it into a pre-heated oven. When it's golden and aromatic, pull it out and enjoy the buttery, crispy, garlicky delight.

Lemony Arugula Salad

Start with a generous handful of fresh arugula; it's peppery and packs a punch. Toss in a sprinkle of pine nuts for a delicate crunch. Now, for the star of the show – thinly shaved Parmesan; go on, be generous! For the dressing, whisk together the zest and juice of 1 lemon, 3 tbsp of olive oil, a pinch of salt, and a crack of black pepper. The lemon brightens the bold arugula and complements the nutty pine nuts and salty Parmesan. Toss everything together and bam, a gourmet side salad in a snap.

Marinated Artichokes

Start with fresh artichoke hearts. If you're using whole artichokes, trim away the outer leaves and steam until tender, then scoop out the inner fuzzy choke, leaving just the tender heart. For the marinade, combine olive oil, lemon juice, minced garlic, a pinch of dried oregano (or fresh herbs if you have them), salt, and pepper. Add a little red pepper flake if you're in the mood for some heat. Immerse the artichoke hearts in this marinade and let them soak in all that zesty goodness for a few hours, or overnight for even more flavor. Before serving, top with fresh parsley or other fresh herbs.

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Hi, I'm Alaina! As a busy mom of two, I'm tired of always wondering "what's for dinner?" That's why I created this website; to share easy and tasty recipe ideas the whole family will love. If you're not subscribed yet, join 47,098 others here - thanks for stopping by!