Tuscan White Bean Soup
Tuscan Bean Soup with Vegetables is a healthy Italian soup loaded with fresh vegetables and white beans in a flavorful, savory broth. It's packed with tons of healthy ingredients and makes a delicious bowl of soup perfect for lunch or dinner.
Servings: 6
Ingredients
- 1 onion
- 2 carrots
- 1 zucchini
- 1 tomato
- 4 garlic cloves
- 1 bunch Tuscan kale
- 1 handful parsley
- 2 tablespoons olive oil
- 1 pinch red pepper flakes
- 10 sage leaves
- 15 ounce can cannellini beans, or 1 ½ cups cooked, drained
- 32 ounce vegetable broth
- Kosher salt and fresh ground pepper
- Multigrain or wholegrain sourdough bread
- Parmesan cheese, optional
Instructions
- Dice the onion. Peel and dice the carrot and zucchini. Dice the tomato. Mince the garlic. Roughly chop the kale. Remove the leaves from the parsley.
- In a large soup pot or large saucepan, heat olive oil over medium-high heat. Add the onion garlic, carrots, red pepper flakes, and sage to pot, reduce heat and cook over low heat for 20 minutes until softened but not browned. Add the parsley, tomato, and zucchini and cook for a few minutes.
- Add the kale and beans (drained if canned), and cover with vegetable stock. Bring to a boil, reduce heat and simmer for 30 minutes. Season with kosher salt and fresh ground black pepper to taste.
- Chop the bread into cubes. To serve, arrange the bread cubes in the soup and add Parmesan cheese shavings and a drizzle of olive oil.
Notes
- Thicker Soup: If you prefer a thicker soup, you can blend 1 cup of the soup and then add it back in. This will help it thicken without needing any flour or cornstarch.
- Use a Good Quality Broth: This really does make a difference. Make sure it's got a good flavor on its own and is more than just colored water.