Tuscan Bean Soup

Get ready to cozy up with a bowl of Hearty Tuscan Bean Soup! Bursting with flavor and wholesome ingredients, this comforting soup is the perfect antidote to stormy weather or busy weeknights when you need a quick and satisfying meal.

There’s something truly satisfying about a bowl of hearty beans and healthy greens, especially when they come together in such a flavorful and delicious way. This Tuscan Bean Soup delivers on all fronts, offering a comforting bowl of goodness that’s sure to warm you from the inside out.

Whether you’re facing a chilly evening or simply craving a nourishing meal, this soup has got you covered. It’s packed with protein-rich beans, nutritious greens, and a savory broth that’s guaranteed to leave you feeling satisfied and nourished.

And the best part? This Tuscan Bean Soup is incredibly easy to make. With just a few simple ingredients and minimal prep time, you can have a steaming bowl of soup on the table in no time. It’s the perfect solution for those busy weeknights when you need something wholesome and delicious in a hurry.

So go ahead, whip up a batch of this Hearty Tuscan Bean Soup and enjoy a cozy night in. Whether you’re curled up on the couch with a good book or gathered around the table with family and friends, this soup is sure to hit the spot. With its rich flavor, satisfying texture, and wholesome ingredients, it’s comfort food at its finest.

Serve this soup with a green salad and some homemade Ciabatta Bread, fresh baked French Bread or some crusty Homemade French Baguettes.

Tuscan Bean Soup

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Warm, tasty and healthy Tuscan Bean Soup! Tuscan Bean Soup delivers a flavorful, deliciously textured bowl of goodness and nothing is quite as satisfying as hearty beans and healthy greens. Great for stormy weather or busy weeknights!

 

• Author: The Wanderlust Kitchen
• Prep Time: :05
• Cook Time: :25
• Total Time: :30
• Yield: 8 1x
• Category: Soup
• Method: Stove Top
• Cuisine: Tuscanny

Ingredients

Units USM Scale 1/2x1x2x3x4x

• 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
• optional Parmesan for serving

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Instructions

1. 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.
2. Add the garlic, red pepper flakes, thyme and rosemary. Cook 30 seconds.
3. 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.
4. Use an immersion blender* to partially puree the soup, leaving some chunks of beans vegetables for texture.
5. Add the salt, pepper, sugar, and vinegar. Taste and adjust seasonings as needed.
6. Serve topped with Parmesan or Dubliner cheese and a side of crusty bread.