Easy Tuscan Bean Soup Recipe
User Reviews
4.5
Easy Tuscan Bean Soup Recipe
Description
The Easy Tuscan Bean Soup Recipe includes diced onion, carrot, celery, zucchini, yellow squash, garlic, and herbs like thyme and rosemary cooked in olive oil before simmering with broth, cannellini beans, diced tomatoes, and chopped kale. The partially pureed texture leaves a combination of creamy base and distinctive vegetable and bean chunks. Red pepper flakes add subtle heat, while white wine vinegar provides a mild tang enhancing the savory broth.
The resulting soup has a balanced mix of fragrant herbs and fresh vegetables, with tender beans enriching its body. The kale adds a slight bite and color contrast after brief simmering. This soup is filling and can be served on its own or accompanied by crusty bread and grated Parmesan or Dubliner cheese for added flavor and texture.
For storage, keep the soup in an airtight container in the refrigerator for up to 3-4 days, or freeze it for up to 2 months. When reheating, thaw completely and warm gently on the stovetop or microwave until hot throughout.
Ingredients
- 2 Tbsp extra virgin olive oil
- 1 yellow onion diced, medium
- 2 carrot diced, medium
- 2 celery diced, stalks
- 1 zucchini diced, medium
- 1 yellow summer squash diced
- 4 cloves garlic pressed
- 1/4 tsp red pepper flakes
- 1/4 tsp thyme dried
- 1/2 tsp rosemary dried
- 1 quart vegetable or chicken broth
- 2 cannellini beans 14 ounce cans, drained and rinsed
- 1 diced tomatoes 14 ounce can, no-salt-added, with juices
- 3 cups kale ribs removed, chopped
- 2 tsp salt
- 1 tsp black pepper freshly ground
- 1 Tbsp granulated sugar
- 1 Tbsp white wine vinegar
Instructions
- Heat 2 tablespoons of olive oil in a 6 quart or larger Dutch oven over medium-high heat. Add the onions, carrots, celery, zucchini, and squash. Sauté for 4 minutes.
- Add the garlic, red pepper flakes, thyme and rosemary. Cook 30 seconds.
- Stir in the broth, beans, and tomatoes. Bring the contents to a boil, then turn the heat down to low and add the chopped kale. Cover the pot and simmer for 15 minutes.
- Use an immersion blender* to partially puree the soup, leaving some chunks of beans vegetables for texture.
- Add the salt, pepper, sugar, and vinegar. Taste and adjust seasonings as needed.
- Serve topped with Parmesan or Dubliner cheese and a side of crusty bread.
Notes
- Use an immersion blender to control the soup texture by partially pureeing it; alternatively, blend small portions in a countertop blender.
- This soup keeps well refrigerated for several days and freezes for extended storage; thaw fully before reheating thoroughly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 170kcal | 9% |
| Carbohydrates | 26g | 9% |
| Protein | 7g | 14% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 5mg | 2% |
| Sodium | 696mg | 29% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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