Tuscan Bean Soup

Tuscan Bean Soup

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  • Prep Time


  • Total Time


  • Servings



  • 5

    cloves garlic (minced)

  • 1

    large onion (chopped)

  • 4

    cans great northern beans (rinsed)

  • 2

    T olive oil

  • 1

    t crushed red pepper

  • 2

    t oregano

  • ¼

    C tomato paste

  • ¾

    C white wine

  • 28oz can diced tomatoes

  • 6

    C chicken broth

  • 1

    bunch kale (torn)

  • 2

    packs basil (torn)

  • parmesan cheese (topping)

  • whatever cooked meat (chicken, sausage, shrimp)


In a large stock pot over med-high heat add oil, onion, and garlic. Cook 3-4min. Add tomato paste and stir for 1min. Stir in crushed red pepper, and oregano for 30sec. Pour in wine and reduce by half. Add tomatoes, beans, and chicken broth. Bring to a boil then reduce heat and simmer for 20-25min. Rinse and tear kale and basil. Add to soup and simmer for another 5min. Top with any meat and parmesan.


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