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–+ servings
Delicious bowl of Tuscan white bean soup garnished with herbs

Tuscan White Bean Soup

A creamy and hearty Tuscan white bean soup made with canned beans, tomatoes, and kale, perfect for a comforting weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup, Vegetarian
Cuisine: Italian
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 can 15 oz white beans, drained and rinsed (cannellini or great northern) Cannellini for creamier texture; great northern for firmer.
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth (low sodium if preferred)
  • 1 can 14 oz diced tomatoes If using whole tomatoes, chop them roughly.
  • 2 cups kale, chopped (stems removed) Can be substituted with baby spinach or Swiss chard.
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the diced onion and cook, stirring occasionally, until translucent and soft, about 5 to 7 minutes.
  3. Add the minced garlic and cook for 30 to 60 seconds, just until fragrant. Do not let it brown.
  4. Pour in the drained white beans and the diced tomatoes with their juices. Stir to combine.
  5. Add the vegetable broth, chopped kale, oregano, and thyme. Stir everything together.
  6. Bring the soup to a gentle boil, then lower the heat and simmer uncovered for about 20 minutes so flavors meld and the kale softens.
  7. Taste and season with salt and pepper. Mash a few beans against the side of the pot with a spoon for a thicker mouthfeel.
  8. Serve hot with rustic bread for dipping, and optionally drizzle with good olive oil or a sprinkle of grated cheese.

Nutrition

Serving: 1Calories: 250kcalCarbohydrates: 35gProtein: 12gFat: 7gSaturated Fat: 1gSodium: 400mgFiber: 10gSugar: 3g

Notes

For extra umami, add a Parmesan rind while simmering and remove before serving. This soup can be refrigerated for up to 4 days or frozen for up to 3 months. Reheat gently on the stovetop.

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