Tuscan Cannellini Bean Soup Vegetarian

Warm, hearty, and bursting with Mediterranean flavors, this Tuscan Cannellini Bean Soup is a vegetarian delight that’s both comforting and nutritious. Packed with protein-rich cannellini beans, tender kale, and a medley of aromatic vegetables simmered in a fragrant broth infused with fresh rosemary, thyme, and a touch of garlic, this soup is the epitome of rustic Italian cuisine. Ready in just 45 minutes, it’s perfect for busy weeknights or cozy weekends. Serve it with crusty bread or croutons for a satisfying crunch, and top it with vegetarian-friendly Parmesan for an extra layer of indulgence. This wholesome, plant-based soup is as nourishing as it is flavorful, making it a must-try for any soup lover.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 1 large, diced carrot
• 1 large, diced celery stalk
• 3 minced garlic cloves
• 2 15-ounce cans (rinsed and drained) cannellini beans
• 4 cups vegetable broth
• 1 14.5-ounce can canned diced tomatoes
• 1 teaspoon (chopped) fresh rosemary
• 1 teaspoon (chopped) fresh thyme
• 1 bay leaf
• 3 cups (roughly chopped, stems removed) kale leaves
• 1 teaspoon (adjust to taste) salt
• 0.5 teaspoon (adjust to taste) black pepper
• 1 serving (for garnish, optional) crusty bread or croutons
• 1 serving (optional garnish, grated) parmesan cheese (vegetarian-friendly)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion, carrot, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.

Step 3

Add the minced garlic and cook for an additional 1 minute, stirring frequently to avoid burning.

Step 4

Stir in the cannellini beans, vegetable broth, diced tomatoes, rosemary, thyme, and bay leaf. Bring the mixture to a simmer.

Step 5

Reduce the heat to low and let the soup simmer gently for 15 minutes, stirring occasionally to allow the flavors to meld.

Step 6

Add the chopped kale to the pot and continue to cook for another 5-7 minutes until the kale is wilted and tender.

Step 7

Remove the bay leaf from the soup and season with salt and black pepper to taste.

Step 8

Ladle the soup into bowls and serve hot with optional garnishes like crusty bread, croutons, or vegetarian-friendly grated Parmesan cheese.

Nutrition Facts

Serving size	(2753.8g)

Amount per serving	% Daily Value*
Calories	1873.4

Total Fat 58.9g	0%
Saturated Fat 14.0g	0%
Polyunsaturated Fat 9.0g
Cholesterol 28.2mg	0%
Sodium 8213.6mg	0%
Total Carbohydrate 254.4g	0%
Dietary Fiber 55.6g	0%
Total Sugars 36.2g
Protein 91.3g	0%

Vitamin D 6IU	0%
Calcium 1257.0mg	0%
Iron 27.2mg	0%
Potassium 6414.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.7%

Protein: 19.1%

Carbs: 53.2%