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Home » Recipe » Soup Recipes » Easy Tuscan Bean Soup Recipe with Baby Greens (vegan, gluten-free)

Easy Tuscan Bean Soup Recipe with Baby Greens (vegan, gluten-free)

Last Modified: October 25, 2024 Sabrina Quairoli This blog uses cookies. It also has affiliate links. We earn sponsored content income.

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This time of year, I love to make soups. Soups are great for anyone who wants a complete meal and 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 because 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.

Jump to:
  • Tuscan Bean Soup Ingredients
  • Tuscan Bean Soup Instructions
  • Tuscan Bean Soup Recipe Reveal
  • Tuscan Bean Soup Variations
  • Equipment
  • Storage
  • Tuscan Bean Soup Recipe Card

Tuscan Bean Soup Ingredients

  • 2 tablespoon olive oil (Affiliate Link)
  • ⅛ teaspoon red pepper flakes
  • One tablespoon of chopped fresh rosemary
  • One tablespoon of oregano (Affiliate Link) 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.

Tuscan Bean Soup Recipe Ingredients

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.

Add olive oil and red pepper flakes to pot

Now, heat a large 5 quart or larger saucepan. Add two tablespoons of olive oil (Affiliate Link) and red pepper flakes. Let it heat up for a few minutes. Then, add onions, carrots, and celery. Cook for 5 minutes.

add beans to the pot

Then, add the cannellini beans to the saucepan.

The next things to add are the oregano (Affiliate Link), rosemary, thyme, salt, and black pepper, and mix in the saucepan. Add 1 teaspoon of garlic if you want. Cook for 5 minutes.

add broth to pot

Add the broth. Bring to a boil and cook on low for 10 minutes.

Cook greens in pot

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 Recipe - Square image - Created by Sabrina's Organizing Recipes

Tuscan Bean Soup Variations

You can add a ton of these 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

To make this Tuscan bean soup recipe, you need only a few things. Since this is a one-pan dish, you need only one thing: a 5- to 7-quart Dutch Oven (Affiliate Link). Lucky for you, I found one on Amazon (Affiliate Link) (affiliate).

Image of Dutch Oven Lodge 7.5 Quart Enameled Cast Iron with Lid

Dutch Oven Lodge 7.5 Quart Enameled Cast Iron with Lid

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(Affiliate Link)

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Storage

You can store the cooked ingredients in the refrigerator for at least 3 days.

Visit our other soup recipes for more inspiration!

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Tuscan Bean Soup Recipe Card


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  • Author: Sabrina M Quairoli
  • Total Time: 30 minutes
  • Yield: 6
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Description

This recipe is super hardy and delicious.


Ingredients

  • 2 tbsp olive oil (Affiliate Link)
  • ⅛ tsp red pepper flakes
  • One tablespoon of chopped fresh rosemary
  • One tablespoon of oregano (Affiliate Link) dried
  • One tablespoon of thyme dried
  • ⅛ teaspoon of pepper
  • ¼ teaspoon of salt
  • 1 tsp 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

  1. Gather all the ingredients and keep them together. This recipe will go fast. Check out the step-by-step photos below.
  2. 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.
  3. Then, I chopped the onion into bite-size pieces. I rinsed the white beans and measured out the broth.
  4. 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.
  5. Now, heat a large 5 quart or larger saucepan. Add two tablespoons of olive oil (Affiliate Link) and red pepper flakes. Let it heat up for a few minutes. Then, add onions, carrots, and celery. Cook for 5 minutes.
  6. Then, add the cannellini beans to the saucepan.
  7. The next things to add are the oregano (Affiliate Link), rosemary, thyme, salt, and black pepper, and mix in the saucepan. Add 1 teaspoon of garlic if you want. Cook for 5 minutes.
  8. Add the broth. Bring to a boil and cook on low for 10 minutes.
  9. 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.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: soup
  • Method: cooktop
  • Cuisine: italian, soup

Nutrition

  • Serving Size: 1
  • Calories: 272.03 kcal
  • Sodium: 803.08 mg
  • Fat: 5.56 g
  • Saturated Fat: 0.84 g
  • Trans Fat: 0.0 g
  • Carbohydrates: 44.31 g
  • Fiber: 11.19 g
  • Protein: 13.86 g
  • Cholesterol: 0.0 mg

Did you make this recipe?

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Tuscan Bean Soup Recipe featured image by Sabrina's Organizing Recipes
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About Sabrina Quairoli

I love sharing my passion for organizing life and home. I hope you get inspired when visiting my home organizing tips, quick weeknight recipes, party planning ideas, and DIY organizing projects. Visit the About Me page to read my story.

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