Tuscan Bean Soup

delicious & easy

urban farmie

why you'll love this recipe!

~ Hearty and healthy on a budget. ~ Comes together in 30 minutes. ~ Vegan, gluten-free, and nut-free.


Prep Time: 10 mins

Cook Time: 20 mins


Rinse the kale thoroughly. Cut them into 1-inch wide pieces. Chop the stem finer since they're tougher. Set them aside separately.


Drain and rinse the cannellini beans and set aside. Meanwhile, finely chop up the shallots, carrots, and celery.


In a large Dutch oven or pot, heat olive oil on medium heat. Add shallots, carrots, celery, and chard stalks and sauté for 3 to 4 minutes.


Add salt and sauté for another 3 minutes. Then, add minced garlic and sauté for 30 seconds until fragrant.

bouquet garni

Tie a bay leaf with a couple of sprigs of parsley and thyme.


Add broth, water, and bouquet garni to the Dutch oven. Add a pinch more salt, dried oregano, and red pepper flakes. Allow this to come to a boil.


Then reduce the heat, add two cans of beans, and cook covered, for 8 to 10 minutes.


Finally, Stir in kale and let them wilt, covered, for 2-3 minutes. Add half a teaspoon of fresh black pepper.

serve & enjoy!

Taste and adjust seasoning and serve hot!