Tuscan White Bean Soup

This Tuscan White Bean Soup is an easy vegetable soup made with sautéed veggies, tomatoes, white beans, in a hearty tomato & vegetable broth! It has so much flavorful, is easy to throw together, and is a soup you will make on repeat once you try it.

Course Main Course, Soup

Cuisine Italian

Keyword kale and white bean soup, tuscan white bean soup, vegetarian tuscan white bean and kale soup

Freezer Friendly Yes

Prep Time 15

Cook Time 45

Cooling Time 10

Total Time 1

Servings

Calories 121kcal

Author A Simple Palate

Ingredients

1 tbsp olive oil
1 medium-large yellow onion, finely diced
2-3 large garlic cloves, minced
2 celery stalks, diced
2 large carrots, leave unpeeled and dice
1 medium-sized zucchini, diced
3 cups chopped kale
1 can 15 oz fire roasted diced tomatoes
1 can 15 oz cannellini beans
2 Tablespoons tomato paste
4 cups vegetable broth

Seasonings

3-4 large fresh thyme sprigs
2 heaping teaspoons chopped fresh oregano, you can also swap for dried Sicilian oregano
1 Tablespoon chopped fresh basil, I only recommend using fresh basil, but if you must use dried use 2 teaspoons.
1 teaspoon salt
1/2 teaspoon black pepper
1 healthy pinch red pepper flakes (adjust to desired level of spice)

Instructions

Sauté vegetables: In a large pot or Dutch oven on medium heat, sauté in olive oil the diced onion, carrots, celery, and a little salt for 4-5 minutes. Then add the minced garlic and zucchini, and cook for 3 minutes.
Add liquids and simmer: Add diced tomatoes, tomato paste, vegetable broth, cannellini beans, thyme sprigs, basil, oregano, salt & pepper, and red pepper flakes. On low-medium heat, cover and let the soup simmer for 30 minutes - stir occasionally. Turn the heat off and stir in kale leaves, let them wilt, and cook in the hot soup for 2-3 minutes.
Taste and serve: Before serving, taste the soup. If it needs more flavor, add a pinch more salt until the flavor is just right. Garnish with additional fresh basil and serve!

Nutrition