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Tuscan White Bean Soup

A delicious hearty bean and veggie soup simmered in a flavorful tomato and vegetable broth. The perfect soup for meatless Monday!
Course: Soup
Cuisine: American, Italian
Servings: 8

Ingredients

  • 2 T. extra virgin olive oil
  • 1 sm. yellow onion diced
  • 2 lg. carrots diced
  • 2 celery stalks diced
  • 2 cloves garlic minced
  • 2 zucchinis diced
  • 1 (15 oz.) can fire-roasted tomatoes with liquid
  • 1 (15 oz.) can cannellini beans drained
  • 2 T. tomato paste
  • 4 c. vegetable broth
  • 1 T. dried thyme
  • 1 T. dried oregano
  • 1 T. dried basil
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. red pepper flakes
  • 3 c. chopped kale packed
  • GARNISHES:
  • Fresh chopped basil
  • Grated Parmesan cheese

Instructions

  • Prep all veggies before you begin.
  • Heat olive oil in a large Dutch oven over medium heat. Sauté onions, carrots, and celery for 4-5 minutes. Add garlic and zucchini, cook for an additional 2-3 minutes.
  • Add diced tomatoes with liquid, cannellini beans, tomato paste, vegetable broth, and seasonings. Cover and simmer over low heat for 30 minutes stirring occasionally. Turn off heat and stir in kale.
  • Before serving, taste the soup, season with more salt and pepper if desired. Ladle soup into bowls and garnish with fresh chopped basil and grated Parmesan cheese. Enjoy!