One-Pot Tuscan White Bean Soup (View Print Version)

Tuscan white beans, vegetables, and herbs mingled in one pot for warm, nourishing goodness.

# What You'll Need:

→ Main Ingredients

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, finely diced
03 - 3 cloves garlic, minced
04 - 2 medium carrots, peeled and sliced
05 - 2 celery stalks, sliced
06 - 1 teaspoon dried thyme
07 - 1 teaspoon dried rosemary
08 - 1/2 teaspoon crushed red pepper flakes
09 - 1 teaspoon kosher salt
10 - 1/2 teaspoon freshly ground black pepper
11 - 4 cups low-sodium vegetable broth
12 - 2 cans (15 ounces each) cannellini beans, drained and rinsed
13 - 1 can (14.5 ounces) diced tomatoes, undrained
14 - 2 cups chopped fresh kale, stems removed
15 - 2 tablespoons chopped fresh parsley

# Method:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery; cook, stirring frequently, until softened, about 5 minutes.
02 - Incorporate minced garlic, thyme, rosemary, crushed red pepper flakes, salt, and black pepper. Cook for 1 minute until fragrant.
03 - Pour in vegetable broth, cannellini beans, and diced tomatoes with their juices. Stir to combine.
04 - Bring mixture to a low boil over medium-high heat. Reduce heat to low, cover, and simmer for 20 minutes.
05 - Stir in chopped kale and cook, uncovered, until kale is wilted and tender, about 5 minutes.
06 - Remove pot from heat, adjust seasoning as needed, and garnish with chopped fresh parsley before serving.

# Expert Advice:

01 -
  • Easy cleanup just one pot to wash
  • Hearty and satisfying perfect for vegetarians and meat-lovers alike
  • Uses readily available ingredients you probably have most on hand
  • Make-ahead friendly flavors develop beautifully overnight
02 -
  • Rich in plant-based protein keeps you full for hours
  • Packed with fiber aids healthy digestion
  • Stays delicious for days leftovers taste even better
03 -
  • Splash in a spoonful of white wine during sautéing for restaurant-level complexity. Save your parmesan rinds and pop them in all your soups for insane depth.
  • I once rushed and skipped slow sautéing—the difference in flavor is real so never skimp on patience.
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