Tuscan Bean Soup

goirish86 avatar
By linda hennessey
from chesterfield, MO

Delicious and healthy soup.

VIDEO PLAYER
prep time 20 Min
cook time 30 Min
method Stove Top

Ingredients

  • HEAT OIL IN 6 QT PAN OVER MED-HIGH HEAT. ADD INGREDIENTS BELOW. SAUTE FOR 4 MIN.
  •   2 Tbsp
    extra virgin olive oil
  •   1 medium
    yellow onion, diced
  •   2 medium
    carrots, diced
  •   2 stalk(s)
    celery, diced
  •   1 medium
    zucchini, diced
  •   1 medium
    yellow summer squash, diced
  • ADD BELOW INGREDIENTS. COOK 30 SECONDS.
  •   4 clove
    garlic, pressed
  •   1/4 tsp
    red pepper flakes
  •   1/4 tsp
    dried thyme
  •   1/2 tsp
    dried rosemary
  • STIR IN BROTH, BEANS, TOMATOES. BRING TO BOIL, TURN HEAT DOWN TO LOW.
  •   1 qt
    vegetable or chicken broth
  •   2 can(s)
    cannellini beans, drained and rinsed (14 oz)
  •   1 can(s)
    diced tomatoes with juices (14 oz)
  • ADD KALE. COVER POT. SIMMER 15 MINUTES.
  •   3 c
    kale, chopped ribs removed
  • USE IMMERSION BLENDER TO PARTIALLY PUREE SOUP, LEAVING SOME CHUNKS OF BEANS & VEGETABLES FOR TEXTURE. ADD THE FOLLOWING:
  •   2 tsp
    salt
  •   1 tsp
    ground black pepper
  •   1 Tbsp
    white sugar
  •   1 Tbsp
    white wine vinegar
  • SERVE TOPPED WITH PARMESAN CHEESE AND A SIDE OF CRUSTY BREAD

How To Make

  • 1
    Note: If you don't have an immersion blender, spoon transfer small amounts to a counter top blender and puree.

Categories & Tags for Tuscan Bean Soup: