Hearty Tuscan Bean Soup

Warm up your soul with this Hearty Tuscan Bean Soup, a deliciously comforting recipe that’s brimming with wholesome ingredients and classic Italian flavors. Featuring tender cannellini beans, nutrient-packed kale, and aromatic herbs like rosemary and thyme, this veggie-packed soup is both nutritious and satisfying. A medley of sautéed onions, carrots, and celery form the flavorful base, while a touch of tomato paste and crushed tomatoes adds depth and richness. Simmered to perfection with vegetable broth and finished with optional red pepper flakes for a hint of spice, this soup is a one-pot wonder that’s easy to prepare in under an hour. Ideal for cozy weeknight dinners or make-ahead lunches, it’s best served piping hot with a sprinkle of parmesan cheese and crusty bread on the side. Perfect for vegans (when omitting cheese) and guaranteed to delight the whole family, this rustic, Italian-inspired dish is a must-try for soup lovers!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 large carrot, diced
• 2 large celery stalk, diced
• 4 cloves garlic cloves, minced
• 2 tablespoons tomato paste
• 1 14-ounce can crushed tomatoes
• 6 cups vegetable broth
• 2 15-ounce cans cannellini beans, drained and rinsed
• 4 cups kale, stems removed and leaves chopped
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 whole bay leaf
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 0.25 teaspoons red pepper flakes (optional)
• 0.5 cups parmesan cheese, grated (optional for serving)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.

Step 3

Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.

Step 4

Add the tomato paste and cook for 1 minute, stirring frequently, to bring out its flavor.

Step 5

Pour in the crushed tomatoes and vegetable broth, stirring to combine.

Step 6

Add the cannellini beans, dried rosemary, dried thyme, bay leaf, salt, black pepper, and red pepper flakes (if using). Bring the soup to a boil.

Step 7

Reduce the heat to low, cover, and simmer the soup for 25 minutes to allow the flavors to meld.

Step 8

Add the chopped kale to the pot and simmer for an additional 5-10 minutes, until the kale is tender.

Step 9

Remove and discard the bay leaf.

Step 10

Adjust seasoning with more salt and pepper as needed.

Step 11

Serve hot, optionally garnished with freshly grated parmesan cheese. Pair with crusty bread for a complete meal.

Nutrition Facts

Serving size	3613 grams (3613.0g)

Amount per serving	% Daily Value*
Calories	2360

Total Fat 80.10g	103%
Saturated Fat 29.50g	148%
Polyunsaturated Fat 6.90g
Cholesterol 95mg	32%
Sodium 8044mg	350%
Total Carbohydrate 298.90g	109%
Dietary Fiber 78.40g	280%
Total Sugars 59.90g
Protein 131.50g	263%

Vitamin D 0IU	0%
Calcium 2403mg	185%
Iron 28mg	158%
Potassium 8692mg	185%

*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.

Source of Calories

Fat: 29.5%

Protein: 21.5%

Carbs: 48.9%