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.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

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

Step 2

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

Step 3

Stir in the minced garlic and cook for an additional 1–2 minutes, until fragrant.

Step 4

Add the canned diced tomatoes (with juices) and cook for 2–3 minutes to meld the flavors.

Step 5

Pour in the vegetable broth and bring the mixture to a gentle simmer.

Step 6

Stir in the cannellini beans, fresh rosemary, and dried thyme. Let the soup cook for 15 minutes, stirring occasionally.

Step 7

Add the baby kale or spinach to the pot, stirring until wilted, about 2–3 minutes.

Step 8

Season the soup with salt and black pepper to taste. Adjust seasoning as needed.

Step 9

Ladle the soup into bowls and sprinkle with grated parmesan cheese, if desired.

Step 10

Serve the Tuscany Bean Soup hot with crusty bread on the side.

Nutrition Facts

Serving size	3531 grams (3531.0g)

Amount per serving	% Daily Value*
Calories	2828

Total Fat 95.50g	122%
Saturated Fat 25.20g	126%
Polyunsaturated Fat 11.70g
Cholesterol 55mg	18%
Sodium 9541mg	415%
Total Carbohydrate 381.40g	139%
Dietary Fiber 79.90g	285%
Total Sugars 48.10g
Protein 127.40g	255%

Vitamin D 0IU	0%
Calcium 1799mg	138%
Iron 40mg	220%
Potassium 8266mg	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.

Source of Calories

Fat: 29.7%

Protein: 17.6%

Carbs: 52.7%