We would like to send a big thanks out to Linda at thewanderlustkitchen.com for letting us post her great recipe. We appreciate you!
Easy Tuscan Bean Soup Recipe
This easy to make Tuscan bean soup is the perfect meal for fall and winter weather or busy weeknights any time of the year!
Equipment
- Cast Iron Dutch Oven
- Food Processor Attachment with Commercial Style Dicing Kit
- Mueller Austria Ultra-Stick 500 Watt 9-Speed Immersion Multi-Purpose Hand Blender Heavy Duty Copper Motor Brushed 304 Stainless Steel With Whisk, Milk Frother Attachments
Ingredients
- 2 tbsp olive oil extra virgin
- 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 tsp red pepper flakes
- 1/4 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 qt vegetable - or chicken broth
- 2 14oz cans cannellini beans drained and rinsed
- 1 14oz can no-salt-added diced tomatoes with juices
- 3 cups chopped kale ribs removed
- 2 tsp salt
- 1 tsp black pepper freshly ground
- 1 tbsp white sugar
- 1 tbsp white wine vinegar
Instructions
- 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.
Notes
*Alternatively, transfer small amounts to a counter top blender and puree as desired.
Nutrition
Calories: 88kcalCarbohydrates: 11gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 698mgPotassium: 343mgFiber: 3gSugar: 5gVitamin A: 5922IUVitamin C: 39mgCalcium: 98mgIron: 1mg
Tried this recipe?Let us know how it was!