Tuscan Bean Soup
This Tuscan Bean Soup has all the flavors that are synonymous with the Italian region. White cannellini beans, fresh rosemary and kale are just a few of the ingredients that add delicious flavor and texture to this vegan soup.
‘Tis the season… for soup. Soup is my favorite meal that I love to eat year round. And this particular one is so filling, it can be a complete meal served with good crusty bread.
Very similar to minestrone that uses veggies and beans, this soup imparts a lot of the ingredients often used in Tuscan cooking along with seasonal butternut squash and carrots. So healthy and so comforting.
Speaking of minestrone, I have 2 different recipes for you. Autumn Minestrone Soup is made with beef stock, tomato, beans and potato, Milanese Minestrone Soup, made with chicken stock, vegetables and rice.
Serving suggestion: If you would like to add some meat, Italian sausage is a delicious option Just cook it with the onions and garlic in the first few steps.
I like to use dried beans because that’s what really makes this soup. If you have time, please try it, they just have better texture and taste better than canned beans that can be mushy. But for time sake and ease, canned will certainly do.
Another ingredient that takes this soup to another level is my homemade vegetable stock. I like to use tomatoes in my stock which I think add sweetness, along with the parsnip and mushrooms, add a real depth of flavor. But, again for ease, you can use store bought.
The vegetables are an important part of this soup. I was lucky enough to find Tuscan kale in my supermarket, but whatever kale you can find will work fine. I like to make a double batch of this soup on the weekends so I have a quick and healthy lunch or dinner whenever I need it for the week and it freezes so well for future use.
If you’ve tried this Tuscan Bean Soup or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. You can leave a question there too. I love to hear from my readers!
16 Comments on “Tuscan Bean Soup”
The only thing better than soup is soup week! Pinning this one to my Soup board – thanks so much for the recipe.
Another yummy soup recipe! My family will like this one too!
This soup looks delicious! I love the beans and butternut squash with kale…all so healthy and delicious together. Thanks for sharing!
I love Tuscan Bean Soup, I will have to try your version!
Beautiful soup! I could definitely eat soup every day.
This is so right up my alley! I love soup! Mmm, with a nice crusty bread… oh yum!
Hey Janette, this soup looks delicious! Pinned!
I’ve just been on a looong plane ride and been subjected to all of that really repetitive, not-so-healthy in-flight food, so I really feel like this is what I need to make and eat over the next week or so. It sounds so tasty and wholesome!
Thank you Helen, I feel your pain on those long flights.
This looks fabulous. When we were in Italy in May, I ordered “tuscan” soup pretty much every chance I could and no two soups were ever the same. Some were tomato-based, others were definitely not. Some were “bread soups” with the bread blended into the soup. Other bread soups had chunks of bread. Anyway, this looks great! I can’t wait to try it!
Thank you Luci. Tuscany is one of the places in Italy I haven’t been but really want to and after seeing your pics even more so 🙂
It is definitely soup weather and this looks both warming and hearty.
Thank you Peter 🙂
Ahhh, that is a bowl of loveliness right there! Who cares if it’s 100 degrees out, I’m freezing in my AC with the blinds closed. 😉 It’s always a great time for soup! And yes, the dried beans always taste better than canned. Not quite so mushy.
I know, when are going to get soup weather? But it doesn’t bother me I will eat soup anytime 🙂