This hearty vegetable and bean soup is a comforting dish perfect for chilly days. Packed with nutritious vegetables, beans, and kale, it's a wholesome meal that warms the soul. Serve it with crusty bread and a generous grating of parmesan cheese for a satisfying experience.
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Ingredients
extra virgin olive oil2tbsp
onion, diced1
garlic, finely chopped2clove
carrots, peeled and diced2
celery stalks, diced2
potatoes, peeled and cubed2
tomato paste1tbsp
diced tomatoes1can
tin cannellini beans, rinsed and drained2
bay leaf2
dried oregano1/2tsp
dried thyme1tsp
vegetable stock1L
chopped kale2cups
Season to taste- Parmesan cheese and bread to serve
Nutrition (per serving)
Calories
31.2kcal (1.56%)
Protein
1.1g (2.14%)
Carbs
3.3g (1.2%)
Sugars
1.4g (2.74%)
Healthy Fat
1.8g
Unhealthy Fat
0.3g
% Daily Value based on a 2000 calorie diet
How to make Tuscan White Bean Soup
- Step 1
Heat oil in a large soup pot over medium heat. Add the onion and sauté for 2–3 minutes until just softened.
- Step 2
Stir in the garlic, carrot, and celery. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften and smell fragrant.
- Step 3
Add the potato and tomato paste. Stir well to coat everything, then cook for another minute to deepen the flavour.
- Step 4
Pour in the diced tomatoes, beans, herbs, and stock. Stir to combine and bring to the boil.
- Step 5
Once bubbling, reduce heat to low and let it simmer gently for 30 minutes, stirring occasionally.
- Step 6
Discard the bay leaves, then add the kale and stir through until wilted.
- Step 7
Ladle into bowls, top with a generous grating of parmesan, and serve with crusty bread.
Nutrition (per serving)
Nutrition (per serving)
Calories
31.2kcal (1.56%)
Protein
1.1g (2.14%)
Carbs
3.3g (1.2%)
Sugars
1.4g (2.74%)
Healthy Fat
1.8g
Unhealthy Fat
0.3g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
For added depth of flavor, sauté the vegetables for a little longer before adding the potatoes and tomato paste.
Use freshly grated parmesan for the best taste.
If you prefer a thicker soup, mash some of the beans before adding them to the pot.
FAQS
Can I use a different type of beans?
Yes, you can substitute cannellini beans with other white beans like navy beans or great northern beans.
Can I make this soup vegan?
Yes, simply omit the parmesan cheese or use a vegan cheese alternative.
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave.
Can I freeze this soup?
Yes, this soup freezes well. Let it cool completely, then store in freezer-safe containers for up to 3 months.
What can I serve with this soup?
Serve with crusty bread or a side salad for a complete meal.
Joel Feren
(@joelferen)
I’m a Dietitian, recipe developer, and food lover who believes good nutrition should be simple, satisfying, and full of flavour. With a background in biomedical science and a passion for creating recipes that are both nourishing and delicious, I love showing that healthy eating doesn’t mean missing out. My goal is to inspire people to feel confident in the kitchen and enjoy the kind of food that brings people together.
...Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia