Easy Tuscan Bean Soup
Prep time: 
Cook time: 
Total time: 
Serves: 5 servings (~2 cups)
  • 2 Tbsp olive oil
  • 1 yellow onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 2 zucchini, diced
  • 4 cloves garlic, minced
  • ¼ tsp red pepper flakes
  • ¼ tsp dried thyme
  • ½ tsp dried rosemary
  • 4 cups low-sodium vegetable broth
  • 2 (14 oz) cans cannellini beans, drained and rinsed
  • 1 (14 oz) can diced tomatoes
  • 6 cups lascinato kale, ribs removed and chopped (loosely packed)
  • ½ tsp salt
  • ½ tsp freshly ground black pepper
  • 1 Tbsp sugar
  • 1 Tbsp white wine vinegar
  1. Heat olive oil in a Dutch oven or stock pot over medium-high heat. Once hot, add the diced onions, carrots, and celery; cook 5 minutes or until softened. Add the diced zucchini and cook an additional 4 minutes.
  2. Add the garlic, red pepper flakes, thyme, and rosemary; cook for 30-60 seconds or until fragrant. Stir in the broth, beans, and tomatoes and bring to a boil. Reduce heat to low, stir in the kale, cover and allow to simmer for 15 minutes.
  3. Using an immersion blender (or standard blender blending just a portion of the soup), partially puree the soup to create a thick, creamy texture or to desired consistency.
  4. Stir in the salt, pepper, sugar, and vinegar. Cook an additional 2-3 minutes and serve hot.
Recipe from the Wanderlust Kitchen
Nutrition Information
Serving size: ~2 cups Calories: 277 Fat: 5.6 Carbohydrates: 42.6 Sugar: 9.6 Sodium: 882 Fiber: 11.6 Protein: 13.0 Cholesterol: 0
Recipe by Prevention RD at https://preventionrd.com/2016/03/easy-tuscan-bean-soup/