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Tuscan White Bean and Vegetable Soup with Herb Crostini

Tuscan White Bean and Vegetable Soup with Herb Crostini

Lunch
Prep Time
15min
Cook Time
30min
Servings
2
Calories
500
Chef's Note

For a creamier texture, puree about one-third of the soup with an immersion blender before adding the kale. You can prepare the soup base a day ahead and reheat it with the kale just before serving for even deeper flavor development.

Tags
soup
Italian
vegetarian
beans
vegetables
lunch
balanced
Mediterranean
weekday
comfort food
Ingredients

  • 1 15-oz can, drained and rinsed cannellini beans

  • 2 tablespoons olive oil

  • 1 medium, diced yellow onion

  • 2 medium, diced carrots

  • 2 diced celery stalks

  • 3 cloves, minced garlic

  • 1 medium, diced zucchini

  • 2 cups, chopped kale

  • 1 14.5-oz can diced tomatoes

  • 4 cups vegetable broth

  • 1 leaf bay leaf

  • 1 teaspoon dried thyme

  • 1/2 teaspoon dried rosemary

  • 1/4 teaspoon red pepper flakes

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/2 sliced into 8 pieces baguette

  • 2 tablespoons, chopped fresh parsley

  • 2 tablespoons, chopped fresh basil

  • 1/4 cup, grated Parmesan cheese

  • 1/2 juiced lemon

Instructions
  • 1

    Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes until vegetables begin to soften.

  • 2

    Add 3 minced garlic cloves and cook for another 30 seconds until fragrant.

  • 3

    Add the diced zucchini and cook for 2 minutes.

  • 4

    Pour in the 14.5-oz can of diced tomatoes with their juices, 4 cups of vegetable broth, 1 bay leaf, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, and 1/4 teaspoon red pepper flakes. Bring to a simmer.

  • 5

    Add the drained and rinsed cannellini beans. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Simmer for 15 minutes.

  • 6

    While the soup simmers, preheat the oven to 375°F (190°C).

  • 7

    Prepare the herb crostini: Arrange the baguette slices on a baking sheet. Brush with the remaining 1 tablespoon of olive oil. Mix 1 tablespoon each of the chopped parsley and basil, and sprinkle over the bread slices.

  • 8

    Bake the crostini for 8-10 minutes until golden and crisp.

  • 9

    Add the chopped kale to the soup and simmer for an additional 5 minutes until the kale is wilted.

  • 10

    Remove the bay leaf from the soup. Stir in the lemon juice and remaining fresh herbs.

  • 11

    Ladle the soup into bowls, sprinkle with grated Parmesan cheese, and serve with the herb crostini on the side.

Nutrition Information (per serving)
500
Calories
35g
Protein
63g
Carbs
19g
Fat
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