This easy to make Tuscan bean soup is the perfect meal for fall and winter weather or busy weeknights any time of the year!
Sooo I’m cheating a little bit on this Tuscan Soup recipe, guys.
In this week’s edition of 30 Minute Mondays I’m sharing my recipe for Easy Tuscan Bean Soup with you.
It is savory, hearty, filling, yet oddly devoid of guilt-inducing ingredients.
BUT here’s the thing: it can be made in about a half an hour if you have the right tools in your kitchen.
As someone who spends a good 50 hours a week in the kitchen (hey, standing around drinking wine COUNTS), I’ve invested in a few choice products which help me get dinner on the table in no-time flat.
One of my all-time favorite devices to help me with this process is my amazing KitchenAid attachment:
The thing with most food processors is that they just “chop” or “pulse” and both of those options typically turn everything into mush.
This processor is amazeballs because it ACTUALLY dices food into perfect little cubes. See those carrots in the picture above? Yep. From the food processor.
When I make this recipe for Tuscan bean soup, I chuck zucchini, carrots, onion, celery, and garlic into the food processor and it does my prep work for me in seconds.
Cutting up all those vegetables by hand will take you a bit longer, so be prepared for additional prep time!
I put together this Tuscan white bean soup recipe on an afternoon when I was running around like a crazy person trying to fit 25 hours worth of stuff into a 24 hour day.
In my experience, these are ideal circumstances for coming up with recipes that are done in under 30 minutes.
I let this soup simmer in my Dutch oven while I traded out my sweatpants for jeans and my hoodie for a t-shirt.
I like to think that I was taking it *one* step up on the clothing formality scale… if there is such a thing.
OK, back to the Tuscan bean soup recipe!
On the surface, it seems like a basic soup made from vegetables, broth, beans, and a little olive oil.
While the ingredients may seem run of the mill, something magical happens when they get cozy on your stove top with some fragrant seasonings hand-picked by yours truly.
I served mine with some freshly toasted crostini practically dripping in melted butter. Oh, and of course some cheese. I went with the Kerrygold Dubliner (<– my recent fav), but any type of hard cheese (like Parmesan or Asiago) would work perfectly.
I had to hurry to get out the door and bring a big pot of this over to my friend Kristen’s house the weekend before her wedding to help iron out some last minute details and spend some quality time with our friend Michele.
The three of us each gobbled up a huge bowl of this soup before sitting back and patting our bellies.
Don’t you just love when a meal fills you up, but doesn’t leave you feeling overly stuffed and headed towards a food coma?
Sadly, I put the pot of soup into the back of my car and forgot about it as the day of responsible planning and organization turned into an afternoon and evening of hanging out in local pubs with our friends and watching the football game at a friend’s house.
By the time I got home, the soup had been sitting in my car for at least 8 hours and needed to be tossed out.
I was all too happy to make another batch of this easy bean soup so I could show you some pictures!
I froze the rest of the second batch in freezer-safe mason jars in anticipation of my need for no-fuss lunches in the cold weeks ahead. You can get those here:
I highly suggest you do the same!
Here’s What You’ll Need:
- A 6-quart or larger Dutch Oven, like this beauty from Lodge:
- A hand-held immersion blender (or use your counter top blender):
- Knife skills and patience OR this glorious invention:
Here’s the Recipe!
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium zucchini, diced
- 1 yellow summer squash, diced
- 4 cloves garlic, pressed
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 quart vegetable (or chicken) broth
- 2 (14 ounce) cans cannellini beans, drained and rinsed
- 1 (14 ounce) can no-salt-added diced tomatoes with juices
- 3 cups chopped kale, ribs removed
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon white sugar
- 1 tablespoon white wine vinegar
- Heat 2 tablespoons of olive oil in a 6 quart or larger Dutch oven over medium-high heat. Add the onions, carrots, celery, zucchini, and squash. Saute for 4 minutes.
- Add the garlic, red pepper flakes, thyme and rosemary. Cook 30 seconds.
- Stir in the broth, beans, and tomatoes. Bring the contents to a boil, then turn the heat down to low and add the chopped kale. Cover the pot and simmer for 15 minutes.
- Use an immersion blender* to partially puree the soup, leaving some chunks of beans vegetables for texture.
- Add the salt, pepper, sugar, and vinegar. Taste and adjust seasonings as needed.
- Serve topped with Parmesan or Dubliner cheese and a side of crusty bread.
*Alternatively, transfer small amounts to a counter top blender and puree as desired.
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Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 254 Total Fat 6g Saturated Fat 1g Trans Fat 0g Unsaturated Fat 4g Cholesterol 5mg Sodium 872mg Carbohydrates 41g Fiber 10g Sugar 13g Protein 13g
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