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Easy Tuscan Bean Soup
Easy Tuscan Bean Soup
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Quick and comforting vegetarian bean soup with pantry staples - no-fuss dinner solution.
Ingredients:
  • For the soup:
  • 3 tablespoons olive oil
  • 2 medium carrots, thickly sliced
  • 1 large onion, coarsely chopped
  • 1 stalk celery, coarsely chopped
  • 1 clove garlic, finely chopped
  • 3 sprigs fresh oregano
  • 1/4 teaspoon salt
  • Black pepper, to taste
  • 2 (15 -ounce) cans cannellini beans or other small white beans, drained and rinsed
  • 5 cups chicken stock or vegetable stock
  • 4 cups baby kale or baby spinach, stems removed if tough
  • 1 tablespoon chopped fresh oregano, for garnish
  • Olive oil, to serve
  • Extra grated Parmesan, to serve
  • For the parmesan toasts:
  • 1/2 baguette, thinly sliced
  • Olive oil
  • 1/2 cup grated Parmesan
Instructions:
  • Cook the vegetables: Heat olive oil in a soup pot. Add carrots, onion, celery, garlic, fresh oregano sprigs, salt, and pepper. Stir often and cook for 10 minutes until vegetables are softened and onions are translucent.
  • Mash 1/2 cup of beans on a plate using a fork or potato masher, then transfer them to the pot with the vegetables. Cook and stir for 2 minutes.
  • Simmer the soup: Add the rest of the beans to the pot, stir, pour in the chicken stock, and bring to a boil. Reduce the heat, partially cover with a tilted lid, and simmer for 20 minutes until the carrots are tender and the broth is flavorful. Remove the oregano sprigs; the leaves will have melded into the soup. Season with more salt and pepper to your liking.
  • As the soup simmers, prepare the Parmesan toasts: Toast the bread until lightly golden on both sides. While the toast is still warm, drizzle with olive oil and sprinkle with cheese. If using a toaster oven, bake for 1 minute to melt the cheese; if not, place the toasts in a skillet over medium heat, cover, and warm for about 1 minute until the cheese melts.
  • Add the kale or spinach to the pot and allow it to wilt for about 2 minutes in the simmering soup.
  • Serve the soup: Ladle into bowls, sprinkle with oregano and additional olive oil to taste. Accompany with Parmesan toasts and extra Parmesan for garnish.

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