Tuscan Bean Soup
This vegetarian soup maintains its heartiness with its long list of robust vegetables and protein-packed beans.


  • 2tbsp

    Extra-Virgin Olive Oil

  • 1


  • 2


  • 2stalks


  • 1


  • 1

    Yellow Summer Squashdiced

  • 4cloves


  • 1/4tsp

    Crushed Red Pepper Flakes

  • 1/4tsp

    Dried Thyme

  • 1/2tsp

    Dried Rosemary

  • 1qt

    Vegetable Broth

  • 2cans

    Cannellini Beansdrained & rinsed

  • 1can

    Diced Tomatoes

  • 3cups

    Chopped Kale

  • 2tsp


  • 1tsp

    Black Pepper

  • 1tbsp

    White Sugar

  • 1tbsp

    White Wine
  1. Heat olive oil in a large pot over medium-high heat.
  2. Add the onions, carrots, celery, zucchini, and squash. Sauté for 4 minutes.
  3. Add the garlic, red pepper flakes, thyme and rosemary. Cook for 30 seconds.
  4. Stir in the broth, beans and tomatoes. Bring to a boil, then turn the heat down to low and add the kale. Cover the pot and simmer for 15 minutes.
  5. Using an immersion blender, partially puree the soup, leaving chunks of beans and vegetables for texture.
  6. Add the salt, pepper, sugar and vinegar.
  7. Adjust seasonings to taste and serve.