Description
This Hearty Tuscan Bean and Vegetable Soup is a cozy bowl of rustic Italian comfort. Packed with tender cannellini beans, colorful vegetables, and leafy kale, it simmers in a fragrant tomato and herb broth. It’s simple, wholesome, and perfect for a light yet satisfying meal any night of the week.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 red bell pepper, chopped
- 1 can (14 oz) diced tomatoes (with juices)
- 4 cups vegetable broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 2 cups kale, chopped (stems removed)
- 1/4 cup fresh parsley, chopped
- Grated Parmesan cheese, for serving (optional)
- Crusty bread, for serving (optional)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic. Sauté for 2–3 minutes, stirring often, until the onion is translucent and fragrant but not browned.
- Stir in the diced carrots and celery. Cook for another 5 minutes, until they begin to soften.
- Add the zucchini and red bell pepper. Continue cooking for 3–4 minutes, stirring occasionally, until the vegetables start to soften around the edges.
- Pour in the diced tomatoes with their juices and the vegetable broth. Add the cannellini beans, dried oregano, dried thyme, salt, and pepper. Stir to combine.
- Bring the soup to a gentle boil, then reduce the heat to low. Cover partially and let it simmer for 20–25 minutes, until the vegetables are tender and the flavors have melded.
- In the last 5 minutes of cooking, stir in the chopped kale and fresh parsley. Simmer just until the kale is wilted but still bright green. Taste and adjust seasoning with more salt and pepper, if needed.
- Ladle the soup into bowls and serve hot, topped with grated Parmesan cheese if desired, alongside crusty bread for dipping.
Notes
- For a slightly thicker, creamier texture, lightly mash some of the beans against the side of the pot during the last few minutes of simmering.
- Use low-sodium vegetable broth so you can better control the saltiness of the soup.
- This soup keeps very well and the flavors deepen by the next day, making it ideal for meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Course, Lunch, Dinner
- Method: Stovetop
- Cuisine: Italian-Inspired, Tuscan
Nutrition
- Serving Size: 1 serving (about 1 1/2 cups)
- Calories: 210 kcal
- Sugar: 7 g (approx.)
- Sodium: 540 mg (estimate, varies with broth and added salt)
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 8 g
- Protein: 9 g
- Cholesterol: 5 mg (from Parmesan, if used)
Keywords: Tuscan soup, tuscan bean soup, vegetable soup, Italian soup, kale and bean soup, hearty vegetarian soup, weeknight dinner