I decided to make a new recipe after eating all the hearty bean soups in Tuscany 😁 Bean soup is not only delicious but nutritious, and can serve as a meal in itself!
A taste of Tuscany … rolling landscape, history, hiking and Italian cuisine… Magnificent!!!
What makes this Tuscan bean soup so healthy?
It is loaded with fibre, protein, and vegetables and great for reducing cholesterol.
Under the Tuscan Sun Bean Soup
While travelling, many of the Tuscan soups included bread and parmesan as an option, but I have omitted them from this recipe.
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, diced
- 3 stalks celery, diced
- 2 medium zucchini, diced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 carton organic low sodium vegetable broth
- 2 cups mixed beans (lentils, navy, white lima and chickpeas) – I soak ahead for at least a few hours
- 1 (14 ounce) can diced tomatoes with juices
- 2 cups chopped kale, ribs removed
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- Heat 2 tablespoons of olive oil in a 6 quart or larger dutch oven pot over medium-high heat. Add the onions, carrots, celery and zucchini, Sauté for approx 5-7 minutes.
- Add the thyme and rosemary and cook for 1 min.
- Cook bean mix in 2 cups boiling water separately for 45 min or until soft.
- Stir in broth, cooked beans with water, and tomatoes to sautéed vegetables in large pot. Bring the contents to a boil, turn the heat down to low and add the chopped kale. Cover the pot and simmer for 30 minutes.
- Add the salt, pepper to taste.