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Tuscan Bean Soup

  • Prep Time: 5m
  • Cook Time: 40m
  • Total Time: 45m


  • Olive oil
  • 1/2 Red onion, diced large
  • 2 Garlic cloves, minced
  • 2 c Chicken stock
  • 2 c Water
  • 1/4 tsp. Thyme
  • 8 oz Small white beans, canned, drained, and rinsed
  • 2 Celery stalks, trimmed and chopped to 1/8" slices
  • 1 Carrot, large and thin or 2 medium, peeled and chopped to 1/8\" slices
  • 6 Green beans, large, chopped to 3/4" segments
  • 2 tbsp. Tomato paste
  • 2 tbsp. Parmesan, grated
  • 1/4 tsp. salt, plus more to taste
  • black pepper to taste
  • 1 c Baby kale, stems removed


  1. In a soup pot, heat olive oil over medium heat.
  2. Sauté onion for 2-3 minutes then add garlic and sauté for 1 minute.
  3. Add carrots and celery. Continue to saute for another 3 minutes, stirring frequently.
  4. Add 2 cups chicken stock and bring to a boil. Reduce heat to medium and simmer for 15 minutes. Stir a couple times during this simmer.
  5. Roughly mash half the white beans. Add the white and green beans to the soup, along with the tomato paste and 1 cup of water, and continue to simmer on medium-low for 15 minutes, covered, stirring occasionally.
  6. Add thyme, a couple pinches of black pepper, and salt to taste.
  7. Add kale and parmesan, cover and simmer for another 4-5 minutes until kale is soft and starting to wilt. Add as much of the remaining cup of water you like to control for thickness.