Tuscan Bean Soup

Tuscan bean soup is a hearty, warming vegetarian soup with white beans, vegetables and leafy greens. It’s perfect as a comforting meal on cold winter nights, or as a quick and easy dish to enjoy in the summer heat.

📝 Ingredients

• 2 (400 g / 14 oz) cans diced tomatoes
• 4 (400 g / 14 oz) cans cannellini beans
• 5 celery sticks
• 6 carrots
• 2 onions
• 4 garlic cloves
• 1 1/2 tbsp dried thyme
• 1 1/2 tbsp parsley
• 6 cups vegetable stock ((1 1/2 liter))
• 3 cups chopped kale
• 1 tsp vegetable oil
• salt
• pepper

👨‍🍳 Instructions

1. 1Prepare the ingredients by dicing the onion and garlic. Cut the carrots and celery into bite sized pieces, and drain and rinse the canned beans.
2. 2Heat the vegetable oil in a large stockpot on medium heat. Add the onion, and sauté for a few minutes until the onion is soft and translucent. Then, add the finely diced garlic and sauté for another minute.
3. 3Add diced carrots and celery, and saute for 2-3 minutes to allow the vegetables to warm up slightly. Then, add the canned tomatoes, vegetable stock, thyme, parsley and beans (drained and rinsed).
4. 4Bring the soup to a boil on medium to high heat, then bring it down to a simmer on medium heat. Leave it to simmer for about 10 minutes, or until the vegetables have softened.
5. 5Then, add washed and roughly chopped kale. Leave the kale to cook for a minute or two to allow it to wilt in the liquid. Add salt and pepper to taste, then serve the soup while it’s hot.