Tuscan White Bean Soup Recipe
This Tuscan white bean soup recipe is easily one of my favorite recipes. I can eat it just about any time of the year. It’s loaded with vitamins, fiber, and, most of all, flavor!
Ingredients
3 tablespoons extra virgin olive oil
1 medium yellow onion diced
1 Small leek sliced
2 medium carrots diced
2 stalks celery diced
1 medium zucchini diced (I sometimes add in a yellow squash too)
3cloves garlic pressed
½ teaspoon red pepper flakes (less if you’re not sure about the heat)
1 teaspoon thyme chopped
1 teaspoon rosemary chopped
1-quart vegetable broth (I like using our homemade broth)
2 (14 ounce) cans white beans drained and rinsed (I can my own)
1 (14 ounce) can no-salt-added diced fire-roasted tomatoes with juices
3 cups chopped kale ribs removed
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 tablespoon white wine vinegar
Directions
- Heat 3 tablespoons of olive oil in a 6 quart or larger Dutch oven over medium-high heat. Add the onions, leek, carrots, celery, zucchini, and squash. Saute for 5 minutes. Veggies should be lightly browned
- Add the garlic, red pepper flakes, thyme, and rosemary. Cook about 1 minute
- Stir in the broth, beans, and tomatoes. Bring the contents to a boil, then turn the heat down to low.
- Simmer for 20 minutes. Add the chopped kale. Cover the pot and simmer for 20 minutes.
- Use an immersion/stick blender to partially puree the soup, leave some chunks of beans and vegetables for texture.
- Add the salt, pepper, and vinegar. Taste and adjust seasonings as needed.
Serve with a side of crusty bread.
This soup is even better the next day!
Tuscan White Bean Soup
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 medium yellow onion diced
- 1 small leek sliced
- 2 medium carrots diced
- 2 stalks celery diced
- 1 medium zucchini diced
- 3 cloves garlic pressed
- 1 quart vegetable broth
- 2 14 ounce cans white beans drained and rinsed
- 1 14 ounce can no-salt-added diced fire-roasted tomatoes with juices
- 3 cups kale ribs removed
- 2 teaspoons salt
- ½ teaspoon red pepper flakes less if you're not sure about the heat
- 1 teaspoon thyme chopped
- 1 teaspoon rosemary chopped
- 1 teaspoon freshly ground black pepper
- 1 tablespoon White wine vinegar
Instructions
- Heat 3 tablespoons of olive oil in a 6 quart or larger Dutch oven over medium-high heat. Add the onions, leek, carrots, celery, zucchini, and squash. Sauté for 5 minutes. Veggies should be lightly browned
- Add the garlic, red pepper flakes, thyme, and rosemary. Cook about 1 minute
- Stir in the broth, beans, and tomatoes. Bring the contents to a boil, then turn the heat down to low.
- Simmer for 20 minutes. Add the chopped kale. Cover the pot and simmer for 20 minutes.
- Use an immersion/stick blender to partially puree the soup, leave some chunks of beans vegetables for texture.
- Add the salt, pepper, and vinegar. Taste and adjust seasonings as needed.
Nutrition
Other Tasty Soup Recipes
Learn How to Grow Soup Ingredients
Many common ingredients found in most soups can be easily grown in most locations. Learn how to grow herbs and vegetables in our gardening section. If you'd like to learn how to can soup visit our food preservation section.
