Tuscan White Bean Soup with Herb Toast

A robust and warming vegetarian soup loaded with cannellini beans, kale, and rich tomato flavor, served with crunchy garlic-herb toast.

• Prep: 20 min
• Cook: 30 min
• Total: 50 min
• Servings: 4
• Cuisine: Italian
• Difficulty: Easy
• Cost: $3.33/serving

Dietary

• Vegetarian
• Dairy-Free
• Vegan
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• High-Protein
• High-Fiber
• Kosher
• Halal

Tags

• comfort food
• one-pot
• healthy
• savory
• classic

Ingredients

• 3 tablespoon olive oil (for toast)
• 1 yellow onion (medium, chopped)
• 2 carrots (peeled, diced)
• 2 celery stalks (diced)
• 5 clove garlic (minced and minced, for toast)
• 1 can crushed tomatoes
• 4 cup vegetable broth
• 2 can cannellini beans (rinsed and drained)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 0.5 teaspoon red pepper flakes ((optional))
• 1 teaspoon salt
• 0.5 teaspoon black pepper (freshly ground)
• 4 cup fresh kale (tough stems removed, chopped)
• 4 slice crusty bread
• 1 tablespoon fresh parsley (chopped, for toast)

Instructions

1. In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons olive oil over medium heat. Add the chopped yellow onion, diced carrots, and diced celery. Sauté for 8-10 minutes, until vegetables are softened.
2. Add 4 cloves minced garlic and cook for 1 minute until fragrant.
3. Stir in the crushed tomatoes, vegetable broth, rinsed and drained cannellini beans, dried basil, dried oregano, red pepper flakes (if using), 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a simmer.
4. Reduce heat to low, cover, and let the soup simmer for 15-20 minutes, allowing flavors to meld. Stir occasionally.
5. Stir in the chopped fresh kale and cook for another 5 minutes, or until the kale has wilted to your desired tenderness.
6. While the soup simmers, prepare the herb toast. In a small bowl, mix 1 tablespoon olive oil, 1 minced garlic clove, and 1 tablespoon chopped fresh parsley. Brush this mixture generously onto both sides of the crusty bread slices. Toast in a pan or oven until golden brown and crisp.
7. Ladle the hot Tuscan white bean soup into bowls and serve immediately with the garlic-herb toast.

Notes

For a thicker soup, you can mash a portion of the beans with the back of a spoon against the side of the pot while it simmers.

Nutrition (per serving)

• Calories: 440
• Protein: 22.1 g
• Carbohydrates: 68.5 g
• Fat: 11.2 g
• Fiber: 20.1 g
• Sodium: 1250 mg
• Saturated Fat: 1.7 g
• Sugar: 12.8 g