Tuscan Bean Soup

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Tuscan bean soup is a hearty, warming vegetarian soup with white beans, vegetables and leafy greens. It’s perfect as a comforting meal on cold winter nights, or as a quick and easy dish to enjoy in the summer heat.

Prep Time5

Cook Time20

Course: Soup

Cuisine: Italian, Mediterranean

Keyword: beans, carrots, celery, tomato, Tuscan

Servings:

Calories: 120kcal

Author: Tonje

Cost: Cheap

Ingredients

2 (400 g / 14 oz) cans diced tomatoes
4 (400 g / 14 oz) cans cannellini beans
5 celery sticks
6 carrots
2 onions
4 garlic cloves
1 ½ tablespoon dried thyme
1 ½ tablespoon parsley
6 cups vegetable stock (1 ½ liter)
3 cups chopped kale
1 teaspoon vegetable oil
salt
pepper

Instructions

Prepare the ingredients by dicing the onion and garlic. Cut the carrots and celery into bite sized pieces, and drain and rinse the canned beans.
Heat the vegetable oil in a large stockpot on medium heat. Add the onion, and sauté for a few minutes until the onion is soft and translucent. Then, add the finely diced garlic and sauté for another minute.
Add diced carrots and celery, and saute for 2-3 minutes to allow the vegetables to warm up slightly. Then, add the canned tomatoes, vegetable stock, thyme, parsley and beans (drained and rinsed).
Bring the soup to a boil on medium to high heat, then bring it down to a simmer on medium heat. Leave it to simmer for about 10 minutes, or until the vegetables have softened.
Then, add washed and roughly chopped kale. Leave the kale to cook for a minute or two to allow it to wilt in the liquid. Add salt and pepper to taste, then serve the soup while it’s hot.

Notes

Leftovers

Tuscan bean soup often taste even better the next day! Here is how you can properly store the leftovers:

Storing: Store leftover Tuscan bean soup in a refrigerator for up to 4 days. Reheat it before serving.

Freezing: Allow the soup to chill completely, then freeze it in freezer safe containers for up to 6 months. Allow it to thaw in a refrigerator overnight, then reheat and serve.

Reheating: Reheat single portions of soup in a microwave for a few minutes. If you’re reheating a large batch, it’s easier to reheat it in a stockpot.

Making ahead: This soup is perfect as a make ahead meal or as a meal prep alternative. Cook the soup, then allow it to chill before transferring it to a refrigerator or freezer for storage.

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