Tuscan White Bean Soup

5 from 1 vote

This hearty yet light tuscan white bean soup is a filling vegetarian meal that's easy to make in one pot on the stovetop!

Prep Time15

Cook Time20

Total Time35

Course: Main Course, Soup

Cuisine: Italian

Keyword: 40 minute meal, one pot

Servings: servings

Calories: 315kcal

Heat a large dutch oven or soup pot over MED heat. Once hot, add 2 Tbsp olive oil. Add 1 medium yellow onion, 2 large carrots, and 1 stalk celery and cook (stirring occasionally) for about 5 minutes, until the veggies are soft.
Add 3 cloves garlic and cook another 30 seconds or so.

To the pot, add 4 cups reduced sodium chicken broth, 30 oz canned cannellini beans, the mashed 15 oz can cannellini beans, 2 cups kale, 1/4 cup sun-dried tomatoes, 2 tsp kosher salt, 1 1/2 tsp dried Italian seasoning, and 1/2 tsp black pepper.
Stir well, then increase heat to MED HIGH and bring to a low boil. Once boiling, reduce heat to MED LOW and simmer for 10-15 minutes.

Taste, adjust seasoning amounts if needed, and serve hot. We like to serve this alongside some crusty bread.

I estimate this recipe will serve about 6, however the exact number of servings and the serving size are up to you.
If using another type of salt, use about half of what is indicated. Then add more if needed at the end of cooking. Kosher salt has less sodium per volume than other types of salt, so using another type would make this too salty.