4.9 from 210 votes
1-Pot Tuscan-Style Beef & Lentil Soup
Hearty, 1-pot Tuscan soup with tomatoes, lentils, and ground beef. Quick and easy to make, big flavor, incredibly comforting. Naturally grain-free and gluten-free with vegan options included.
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6 (Servings)
Calories: 271 kcal
Course:
Main Course , Soup , Dinner
Cuisine:
Italian
Ingredients
SOUP
- 1-2 Tbsp neutral oil (such as avocado oil)
- 1/2 large white or yellow onion, diced
- 1/2 tsp each sea salt and black pepper, DIVIDED plus more to taste
- 6 cloves garlic, minced
- 1/4 tsp red pepper flake (omit for less heat)
- 1 lb. ground beef or bison (grass-fed, organic, pasture-raised whenever possible // if vegan, omit and double amount of beans listed below)
- 3 Tbsp tomato paste (plus more to taste)
- 1 oz can diced tomatoes (with salt, add with juices)
- 1 quart chicken broth (or sub beef // sub vegetable broth if vegan // 1 quart = 4 cups)
- 1 Tbsp dried basil (or sub fresh to taste)
- 1 Tbsp dried oregano (or sub fresh to taste)
- 1 oz can white beans or lentils*, slightly drained (double amount if making vegan)
- 4 cups kale (or other sturdy green), chopped
FOR SERVING optional
- Freshly minced parsley
- Vegan Parmesan Cheese
- red pepper flake
Instructions
- Heat a large pot over medium heat. Once hot, add oil. Let heat 30 seconds. Then add onion and a healthy pinch each salt and pepper and sauté until soft and translucent (~ 4 minutes), stirring frequently. Then add garlic and red pepper flake and sauté 1 minute more.
- Add beef or bison and use spoon to break into small pieces. Then season with another healthy pinch each salt and pepper. Stir and cook until meat is browned (~4-5 minutes).
- Add tomato paste and stir to combine. Then add diced tomatoes (with their juices), broth, dried basil, and dried oregano and stir. Add (drained) beans or lentils (both from canned*), season with another pinch salt and pepper, and stir.
- Once simmering, reduce heat to low, cover, and cook for about 10-15 minutes to allow the flavors to meld. Then taste and adjust flavor as needed, adding more red pepper flake for heat, tomato paste for tomato flavor / depth of flavor, salt and pepper to taste, or dried herbs to taste.
- Add kale and one final pinch each salt and pepper, then stir. Cover and cook for a few minutes more, or until kale is wilted and green.
- Serve hot as is, or garnish with fresh minced parsley, vegan parmesan cheese, and red pepper flake (all optional).
- Store cooled leftovers covered in the refrigerator up to 3-4 days, or in the freezer up to 1 month. Thaw from frozen before reheating. Reheat in the microwave or on the stovetop in a saucepan or pot over medium heat (covered) until warmed through. Add more broth or water as needed to thin.
Cup of Yum
Notes
- *If wanting to use dry lentils, you will need to increase cook time by ~15 minutes. Avoid adding kale until the lentils are done.*Nutrition information is a rough estimate calculated with avocado oil and grass-fed ground beef and without optional ingredients.
Nutrition Information
Serving
6servings
Calories
271
(14%)
Carbohydrates
18.2g
(6%)
Protein
20.4g
(41%)
Fat
12.8g
(20%)
Saturated Fat
4.4g
(22%)
Polyunsaturated Fat
0.84g
Monounsaturated Fat
5.26g
Trans Fat
0.57g
Cholesterol
46.87mg
(16%)
Sodium
820mg
(34%)
Potassium
535mg
(15%)
Fiber
4.8g
(19%)
Sugar
4.5g
(9%)
Vitamin A
1084IU
(22%)
Vitamin C
28.2mg
(31%)
Calcium
105.73mg
(11%)
Iron
4.18mg
(23%)
Nutrition Facts
Serving: 6(Servings)
Amount Per Serving
Calories 271
% Daily Value*
| Serving | 6servings | |
| Calories | 271 | 14% |
| Carbohydrates | 18.2g | 6% |
| Protein | 20.4g | 41% |
| Fat | 12.8g | 20% |
| Saturated Fat | 4.4g | 22% |
| Polyunsaturated Fat | 0.84g | 5% |
| Monounsaturated Fat | 5.26g | 26% |
| Trans Fat | 0.57g | 29% |
| Cholesterol | 46.87mg | 16% |
| Sodium | 820mg | 34% |
| Potassium | 535mg | 11% |
| Fiber | 4.8g | 19% |
| Sugar | 4.5g | 9% |
| Vitamin A | 1084IU | 22% |
| Vitamin C | 28.2mg | 31% |
| Calcium | 105.73mg | 11% |
| Iron | 4.18mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.