Tuscan Bean Soup
A thick soup of cannellini beans, carrot, celery, tomato and kale simmered with rosemary and olive oil.
Storing and Planning Ahead
Keeps in the fridge for 4 days. Add a splash of water when reheating.
Making Tuscan Bean Soup
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Soften the onion, carrot and celery in the oil for 10 minutes over medium heat.
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Add the garlic and rosemary for 1 minute, then the tomatoes, beans and stock. Mash about a third of the beans against the side of the pan.
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Simmer for 25 minutes. Add the kale for the last 5 minutes.
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Season with the salt and pepper and serve with a drizzle of oil.
A Few Pointers
- Cook the vegetables slowly at the start.
- Mash some beans to thicken.
- If the soup is too thick, add water.
- Add the kale near the end.
Behind the Recipe
This is what to make in the first cold week, when the kitchen window steams up and a pan of something thick feels like the right answer.
Soften the onion, carrot and celery in the olive oil for 10 minutes without colour. The slow start builds a sweet base, and a rushed one makes the whole soup taste raw. Mash a third of the beans against the side of the pan. They thicken the soup without any cream or flour.
Add the garlic, rosemary, tomatoes, stock and the rest of the beans, and simmer for 25 minutes. Stir in the kale for the last 5 minutes, so it softens and stays green.
Taste for salt, which depends on the stock. Ladle into bowls, drizzle with a little more oil and eat with crusty bread. The soup thickens as it stands, so add a splash of water when you reheat it.
Good Alongside
Crusty bread · Parmesan · Green salad · Red wine
Swaps and Variations
- An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
Tuscan Bean Soup FAQ
How long does Tuscan Bean Soup take to make?
About 50 minutes in total — 10 minutes of preparation and 40 minutes of cooking. The recipe serves 4.
What are the key tips for making Tuscan Bean Soup?
Cook the vegetables slowly at the start. Mash some beans to thicken. If the soup is too thick, add water. Add the kale near the end.
What should I serve with Tuscan Bean Soup?
Crusty bread; Parmesan; Green salad; Red wine.
How should Tuscan Bean Soup be stored?
Keeps in the fridge for 4 days. Add a splash of water when reheating.
Is Tuscan Bean Soup suitable for a special diet?
This recipe is vegetarian, vegan, dairy-free and no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Tuscan Bean Soup?
About 273 kcal per serving, with 13 g protein, 35 g carbohydrate and 9 g fat. The figures are calculated from the ingredient list and are an estimate.
What's in a Serving
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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