Tuscan Soup with White Beans

Tuscan Soup with White Beans

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This Tuscan Soup with White Beans is hearty and full of texture and taste. It's loaded with plenty of vegetables, white beans, and herbs. Serve with a fresh salad for an easy lunch or dinner.
Course Dinner, Lunch, Side Dish
Cuisine Italian
Keyword Low Sodium
Prep Time 20 mins
Cook Time 1 hr 15 mins
Servings 6 people
Calories 246


  • 2 tbsp Olive Oil
  • 1 Onion, large
  • 1 Carrots, large
  • 2 Celery ribs
  • 2 tbsp Garlic, finely chopped
  • 3 Plum Tomatoes, diced You can use any tomatoes here
  • 2 cups Cannellini Beans
  • 6 cups Vegetable Broth, or water
  • 1 tsp Italian Seasoning
  • 3 cups Kale
  • ½ cup Parsley, fresh
  • ¼ lb Ditalini pasta
  • ½ tsp Kosher salt
  • ¼ tsp Crushed Red Pepper, optional


  • Add oil to a large stock pot and turn the heat to medium-high. When the oil is hot, add onions, carrots, and celery and cook for 5-7 minutes.
  • Add garlic and red pepper flakes, and cook for 1-2 minutes.
  • Add beans, tomatoes, kale, and parsley. Cook for 3-4 minutes.
  • Add vegetable broth, Italian seasoning, and salt. Bring to a boil, lower to a simmer, and cook for 30-45 minutes.
  • Bring a pot of water to boil and cook pasta. Drain and add cooked pasta to soup.


Calories: 246kcal | Carbohydrates: 41g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 203mg | Potassium: 531mg | Fiber: 7g | Sugar: 3g | Vitamin A: 6432IU | Vitamin C: 42mg | Calcium: 152mg | Iron: 3mg