Easy Tuscan Bean Soup Recipe
This easy to make Tuscan bean soup is the perfect meal for fall and winter weather or busy weeknights any time of the year!
Servings: 8 servings
Calories: 170kcal
Equipment
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion diced
- 2 medium carrots diced
- 2 stalks celery diced
- 1 medium zucchini diced
- 1 yellow summer squash diced
- 4 cloves garlic pressed
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 quart vegetable or chicken broth
- 2 14 ounce cans cannellini beans, drained and rinsed
- 1 14 ounce can no-salt-added diced tomatoes with juices
- 3 cups chopped kale ribs removed
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon white sugar
- 1 tablespoon 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. Saute 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
*Alternatively, transfer small amounts to a counter top blender and puree as desired.
Nutrition
Serving: 1serving | Calories: 170kcal | Carbohydrates: 26g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 5mg | Sodium: 696mg | Fiber: 6g | Sugar: 10g