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Rustic Tuscan Bean Soup

A comforting and hearty soup made with fresh herbs, vegetables, and cannellini beans, perfect for busy days.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 can (14 oz) diced tomatoes, with juices
  • 6 cups vegetable broth
  • 3 cans (15 oz each) cannellini beans, drained and rinsed
  • 2 cups kale, chopped
  • to taste Salt and pepper
For Garnish
  • Fresh herbs (basil, parsley, and thyme) Chopped, for garnish

Method
 

Soup Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté until the vegetables soften (about 5 minutes).
  2. Stir in the minced garlic, thyme, and rosemary. Cook for another minute.
  3. Add the diced tomatoes including their juices along with the vegetable broth. Bring to a simmer and let it meld for about 10 minutes.
  4. Add the cannellini beans and chopped kale. Cook for an additional 10 minutes until the kale is wilted.
  5. Season the soup with salt and pepper to taste. Garnish with freshly chopped herbs before serving.
  6. Ladle the soup into bowls and serve with crusty bread.

Notes

Feel free to swap out beans or substitute kale with spinach or Swiss chard. This soup freezes beautifully, making it great for meal prep.