Tuscan White Bean Soup

Name: Tuscan White Bean Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Cuisine: Italian
Ingredients: 2 tbsp extra virgin olive oil; 1 onion, diced; 2 clove garlic, finely chopped; 2 carrots, peeled and diced; 2 celery stalks, diced; 2 potatoes, peeled and cubed; 1 tbsp tomato paste; 1 can diced tomatoes; 2 tin cannellini beans, rinsed and drained; 2 bay leaf; 0.5 tsp dried oregano; 1 tsp dried thyme; 1 L vegetable stock; 2 cups chopped kale; Season to taste; Parmesan cheese and bread to serve

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.

extra virgin olive oil

garlic, finely chopped

carrots, peeled and diced

celery stalks, diced

potatoes, peeled and cubed

tin cannellini beans, rinsed and drained

Parmesan cheese and bread to serve

Calories

31.2kcal (1.56%)

Protein

1.1g (2.14%)

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.

Calories

31.2kcal (1.56%)

Protein

1.1g (2.14%)

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.

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.

extra virgin olive oil

garlic, finely chopped

carrots, peeled and diced

celery stalks, diced

potatoes, peeled and cubed

tin cannellini beans, rinsed and drained

Parmesan cheese and bread to serve

Calories

31.2kcal (1.56%)

Protein

1.1g (2.14%)

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.

Calories

31.2kcal (1.56%)

Protein

1.1g (2.14%)

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.

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.

Tuscan White Bean Soup

Stuck mid-recipe?

Ingredients

Want to keep this recipe for later? We can email it to you!

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

Want to keep this recipe for later? We can email it to you!

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

FAQS

Tuscan White Bean Soup

Stuck mid-recipe?

Ingredients

Want to keep this recipe for later? We can email it to you!

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

Want to keep this recipe for later? We can email it to you!

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

FAQS