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This time of year, I love to make soups. Soups are great for anyone who wants a complete meal and wants to save time during the week. This recipe uses a 5-7 quart Dutch oven (Affiliate Link), which makes it a one-pan recipe. Another thing I love about this Tuscan Bean soup recipe is that it is super easy and quick to make. It is a vegan dish, so it is a light meal. It is also a gluten-free soup as well.
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Tuscan Bean Soup Ingredients
- 2 tablespoon olive oil
- ⅛ teaspoon red pepper flakes
- One tablespoon of chopped fresh rosemary
- One tablespoon of oregano dried
- One tablespoon of thyme dried
- ⅛ teaspoon of pepper
- ¼ teaspoon of salt
- 1 teaspoon of garlic (optional)
- 4 cups baby spinach, kale, and Swiss chard leafy greens mix
- Two cans 15 oz canned white cannelloni beans
- 8 cups of vegetable broth
- 2 cups of chopped carrots
- ½ cup of chopped celery
- One large onion chopped
Tuscan Bean Soup Instructions
Gather all the ingredients and keep them together. This recipe will go fast. Check out the step-by-step photos below.
Cut the carrots into small pieces. I used baby carrots, so I chopped them into small-sized pieces. I chopped the celery and set that aside as well.
Then, I chopped the onion into bite-size pieces. I rinsed the white beans and measured out the broth.
Also, I clean the baby spinach, kale, and Swiss chard greens. Now that all the ingredients are measured out and rinsed, I am able to start the dish.
Now, heat a large 5 quart or larger saucepan. Add two tablespoons of olive oil and red pepper flakes. Let it heat up for a few minutes. Then, add onions, carrots, and celery. Cook for 5 minutes.
Then, add the cannellini beans to the saucepan.
The next things to add are the oregano, rosemary, thyme, salt, and black pepper, and mix in the saucepan. Add 1 teaspoon of garlic if you want. Cook for 5 minutes.
Add the broth. Bring to a boil and cook on low for 10 minutes.
Then, add the greens to the top of the broth and cook for 5 minutes or until wilted. Stir them into the soup, turn off the burner, and enjoy.
Tuscan Bean Soup Recipe Reveal
And here is what the dish looked like after I finished cooking it. It is a great comfort food option that is a complete meal for any family.
Tuscan Bean Soup Variations
There are a ton of these you can add to this easy tucan bean soup to make it even more delicious. Below are some I suggest.
- Chicken - you can add cooked chicken breast cut into bite-size pieces. Add about ¾ pound of cooked chicken breast after the beans are added.
- Garlic bread - you can make a side of garlic bread from scratch or buy it and bake it for dinner.
- Dried beans - if you do decide to use dried beans, you should cook them first and then add them like you would the canned beans to the soup above.
- Sun-dried tomatoes - chop up the sun-dried tomatoes and add them to the soup after the celery, onion, and carrots.
- Chickpeas - you can substitute the white cannellini beans with chickpeas if you want.
Equipment
There are only a few things you need to make this Tuscan Bean Soup recipe. Since this is only a one-pan dish, you only need one thing: a 5 to 7-quart Dutch Oven (Affiliate Link). Lucky for you, I found them on Amazon (affiliate).
Storage
You can store the cooked ingredients in the refrigerator for at least 3 days.
Visit our other soup recipes for more inspiration!
- Beef Stew with Carrots Recipe
- Chicken Taco Soup Recipe {slow cooker, Dairy-Free, Gluten-Free}
- Instant Pot Turkey Sausage and Spinach Soup Recipe
- No Pasta Italian Wedding Soup Recipe for a Crowd
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Ingredients
- 2 tablespoon olive oil
- ⅛ teaspoon red pepper flakes
- One tablespoon of chopped fresh rosemary
- One tablespoon of oregano dried
- One tablespoon of thyme dried
- ⅛ teaspoon of pepper
- ¼ teaspoon of salt
- 1 teaspoon of garlic (optional)
- 4 cups baby spinach, kale, and Swiss chard leafy greens mix
- Two cans 15 oz canned white cannelloni beans
- 8 cups of vegetable broth
- 2 cups of chopped carrots
- ½ cup of celery chopped
- One large onion chopped
Instructions
- Gather all the ingredients and keep them together. This recipe will go fast. Check out the step-by-step photos below.
- Cut the carrots into small pieces. I used baby carrots, so I chopped them into small-sized pieces. I chopped the celery and set that aside as well.
- Then, I chopped the onion into bite-size pieces. I rinsed the white beans and measured out the broth.
- Also, I clean the baby spinach, kale, and Swiss chard greens. Now that all the ingredients are measured out and rinsed, I am able to start the dish.
- Now, heat a large 5 quart or larger saucepan. Add two tablespoons of olive oil and red pepper flakes. Let it heat up for a few minutes. Then, add onions, carrots, and celery. Cook for 5 minutes.
- Then, add the cannellini beans to the saucepan.
- The next things to add are the oregano, rosemary, thyme, salt, and black pepper, and mix in the saucepan. Add 1 teaspoon of garlic if you want. Cook for 5 minutes.
- Add the broth. Bring to a boil and cook on low for 10 minutes.
- Then, add the greens to the top of the broth and cook for 5 minutes or until wilted. Stir them into the soup, turn off the burner, and enjoy.
