Tuscan White Bean Soup

tuscan white bean soup

Tuscan White Bean Soup
Recipe Type: Soup
Cuisine: Italian
Author: Kat
Prep time:
Cook time:
Total time:
Serves: 4
This is one of my favorite Fall soups. It’s hearty and tastes so good on a cold day. Enjoy!
  • 2 Tbsp. olive oil
  • 1 small onion, chopped
  • 4 cloves, chopped
  • 32 ounces vegetable stock
  • 1 15 ounce can italian style stewed tomatoes
  • 15 ounces water
  • 3 medium carrots, thinly sliced (can also add or substitute parsnips)
  • 1 15 ounce can cannelloni beans (white kidney beans)
  • 3 cups kale, cut into bite sized pieces
  1. On medium low, heat oil in large pan or stock pot.
  2. Add onions and cook for 3 minutes, stirring occasionally.
  3. Add garlic and cook 2 minutes, stirring frequently.
  4. Add vegetable stock, and tomatoes. Fill tomato can with water and add to pot.
  5. Add carrots. Bring to a boil and then lower until it comes to a simmer.
  6. Add beans and kale, cook until carrots are tender, approximately 30 minutes.