Tuscan Bean Minestrone Soup

Name: Tuscan Bean Minestrone Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 2 tbsp olive oil; 1 medium onion, diced; 2 cloves garlic, minced; 2 carrots, sliced; 2 stalks celery, sliced; 1 zucchini, diced; 2 cups chopped kale; 1 can (15 oz) cannellini beans, rinsed and drained; 1 can (15 oz) diced tomatoes; 4 cups vegetable broth; 1 tsp dried oregano; 1 tsp dried basil; Salt and pepper to taste; 1/4 cup grated Parmesan cheese (optional); 2 tbsp chopped fresh basil for garnish

🕒 Prep: 15 min

🔥 Cook: 30 min

🍽 Serves: 6

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Welcome to a comforting bowl of Tuscan Bean Minestrone Soup! This recipe combines hearty vegetables and beans with aromatic herbs, making it perfect for chilly evenings or when you're craving something nourishing and delicious.

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Ingredients for Tuscan Bean Minestrone Soup

Olive oil starts our soup with a rich, fruity base. Onion and garlic form the aromatic backbone, adding depth to the flavor. Carrots and celery are classic soup veggies that provide sweetness and crunch. Zucchini brings a mild, refreshing taste that soaks up the broth beautifully. Kale adds a nutrient boost with its hearty texture. Cannellini beans are creamy and protein-rich, making the soup satisfying. Diced tomatoes give a tangy brightness, while vegetable broth ties everything together. Dried oregano and basil offer a hint of earthiness, and salt and pepper season the soup to perfection. For a final flourish, Parmesan cheese and fresh basil make for a delightful garnish.

Tips & Tricks

Use freshly grated Parmesan for the best flavor and texture.
If you have leftover veggies, feel free to toss them in — this soup is very forgiving!
For a heartier version, add cooked pasta or rice towards the end of cooking.
To make it vegan, simply omit the Parmesan cheese or use a plant-based alternative.
For added depth, try a splash of balsamic vinegar right before serving.

Serving Suggestions

This soup pairs wonderfully with a crusty loaf of bread, perfect for dipping. A light side salad with a tangy vinaigrette complements the hearty flavors of the soup. If you’re feeling indulgent, a grilled cheese sandwich makes an ideal companion.

Frequently Asked Questions

Can I freeze this soup?: Absolutely! Let it cool completely before transferring to airtight containers. It should keep well in the freezer for up to three months.
How can I add more protein?: Consider adding cooked chicken or turkey. Tofu or tempeh are great plant-based options, too.
What if I don't have kale?: Spinach or Swiss chard make excellent substitutes, offering a similar texture and taste.

Tuscan Bean Minestrone Soup Recipe Walkthrough

Start by heating olive oil in a large pot over medium heat. Once the oil is shimmering, toss in the onion and garlic. Sauté them until they're fragrant and the onion turns translucent, about 3 to 4 minutes. This is where the magic begins, so take a moment to enjoy the aroma!

Next, add the carrots and celery. Cook these for about 5 minutes, stirring occasionally, until they start to soften. You want them tender but not mushy, as they'll continue cooking in the broth.

Now, stir in the zucchini and let it cook for another 3 minutes. It should begin to soften and soak up the flavors already in the pot.

Add the kale, cannellini beans, diced tomatoes, and vegetable broth to the pot. Stir everything together, ensuring the kale wilts slightly and everything is well combined.

Season your soup with oregano, basil, salt, and pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Let it bubble gently for about 20 minutes, allowing the flavors to meld and the vegetables to become tender.

When ready, ladle the soup into bowls, and if you wish, sprinkle with Parmesan cheese and fresh basil. Serve it hot, and enjoy the comforting flavors of Tuscany right from your kitchen!

Why You'll Love This Recipe

Perfectly hearty and filling without being heavy.
Packed with vibrant vegetables and beans for a nutritious meal.
Quick and easy to make, ideal for weeknight dinners.
Deliciously customizable with your favorite veggies or proteins.
A delightful way to use up pantry staples.

Ingredients

2 tbsp olive oil

1 medium onion, diced

2 cloves garlic, minced

2 carrots, sliced

2 stalks celery, sliced

1 zucchini, diced

2 cups chopped kale

1 can (15 oz) cannellini beans, rinsed and drained

1 can (15 oz) diced tomatoes

4 cups vegetable broth

1 tsp dried oregano

1 tsp dried basil

Salt and pepper to taste

1/4 cup grated Parmesan cheese (optional)

2 tbsp chopped fresh basil for garnish

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté until fragrant.

2. Stir in carrots and celery; cook for 5 minutes, until vegetables begin to soften.

3. Add zucchini; cook for 3 minutes, stirring occasionally.

4. Stir in kale, cannellini beans, diced tomatoes, and vegetable broth.

5. Season with oregano, basil, salt, and pepper; bring to a boil.

6. Reduce heat and let simmer for 20 minutes, until vegetables are tender.

7. Serve hot, garnished with Parmesan cheese and fresh basil.

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