Italian · easy

Tuscan White Bean Soup

Name: Tuscan White Bean Soup
Total time: 35 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 3 cans (15 oz) Cannellini Beans, Canned; 1 bunch Tuscan Kale (lacinato); 1 medium Onion; 2 medium Carrots; 2 stalks Celery; 4 cloves Garlic; 4 cups Vegetable Broth; 1 piece Parmesan Rind; 3 tbsp Olive Oil; 4 slices Crusty Bread

Creamy ribollita-inspired soup with cannellini beans, kale, and parmesan.

35 min
Total: 6
Serves: $10.00
Est. cost: 280
Cal/serving

Dietary, as tagged

Vegetarian
Meatless

Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.

Ingredients

Cannellini Beans, Canned3 cans (15 oz)
Tuscan Kale (lacinato)1 bunch
Onion1 medium
Carrots2 medium
Celery2 stalks
Garlic4 cloves
Vegetable Broth4 cups
Parmesan Rind1 piece
Olive Oil3 tbsp
Crusty Bread4 slices

Method

01
Heat oil in a large pot. Cook diced onion, carrots, and celery 5 minutes. Add garlic, 1 minute.
02
Add broth, 2 cans of beans (with liquid), and parmesan rind. Simmer 15 minutes.
03
Mash remaining can of beans and stir in for thickness.
04
Tear kale into pieces, add to soup. Cook 5 minutes until wilted.
05
Remove parmesan rind. Season with salt and pepper. Serve with crusty bread drizzled with olive oil.

280
Calories: 14g
Protein: 38g
Carbs: 8g
Fat