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Tuscan Bean Soup

Prep Time 15 mins Cook Time 30 mins

Servings: 6


  • 3 15 ounce cans cannellini beans drained and rinsed

  • 1 yellow onion finely chopped

  • 4 cloves garlic minced

  • 2 tbsp olive oil

  • 2 large carrots peeled and chopped

  • 1 stalk celery diced

  • ⅓ cup white wine

  • 2 cups chopped kale stems removed, finely chopped

  • 2 ½ – 4 cups vegetable or chicken broth

  • 1 tbsp tomato paste

  • 1 tsp salt or to taste

  • ¼ tsp black pepper or to taste

  • Lemon

  1. Sauté the finely chopped onion in a large pot or dutch oven with the olive oil.

  2. Once it starts to brown slightly, add in the garlic, celery and carrot. Sauté an additional 10 or so minutes to let the veggies soften and brown slightly.

  3. Add in the white wine and sauté until most of the liquid has evaporated, about 5-7 minutes.

  4. Add in all remaining ingredients except for the kale and stir well.

  5. Bring to a boil, then cover and reduce heat to low. Let simmer for 15 minutes.

  6. Discard the bay leaves, then transfer about 2 1/2 – 3 cups worth of the soup to a blender. Blend until smooth.

  7. Transfer back to the pot and stir well to combine. Add in more broth until it reaches your desired consistency.

  8. Add in the chopped kale and let simmer for a few minutes to allow the kale to wilt. Taste and adjust salt and pepper and add a squeeze of lemon juice.

  9. Serve warm with toasty bread for dipping. Buon Appetito!

Recipe Notes: Eat with Clarity

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