Get ready for a hardy soup that packed with flavor and veggies! Quick Tuscan White Bean Soup is a huge family favorite. We have been making these soup for years and it never disappoints. My kids eat it up too! I love how hardy this soup is while still feeling light and healthy. This easy soup hits the spot. It has great flavor and the ingredients make you feel amazing! Try our yummy Southwest Chicken Soup for another fall soup night.
Quick and Easy
This soup is super quick and easy. It comes together in 30 minutes from start to finish. There isn't a lot of prep work beforehand either! I can throw this soup together quickly and have an amazing soup ready for the whole family.
Most of the ingredients I usually have on hand already but I often have to make a note to have kale and summer squash. I love buying bulk kale and freezing it so I have it on hand to throw in smoothies and soup.
How to make Quick Tuscan White Bean Soup
Making this delicious soup is simple!
First start by sautéing the carrots, onions, and summer squash in a 6 quart pot over medium heat. About 4 minutes.
Add in the minced garlic, Italian seasoning, crushed red pepper, and thyme and mix until fragrant.
Stir in broth, diced tomatoes, and great northern beans. Bring the soup to a boil and then simmer for 15 minutes.
Add in kale, salt, pepper, sugar, and red wine vinegar.
Remove 3 cups of soup and put in a blender. Blend until smooth. Add the blended soup back into the pot and stir.
Serve topped with parmesan cheese.
Crockpot method
This soup is really quick soup to make but if you're anything like me, I'm always curious if I can make it into a crockpot meal for the extra busy days. I've had really good success turning this soup into a crockpot soup. I sauté the vegetables and add them to the crockpot.
Then, I add all other ingredients, excluding the kale. Crockpot for 6 hours on low. 10 minutes before serving add in the kale, blend 3 cups of the soup in the blender, stir and serve.
Make it yours and other tricks
Because we have little ones at home who aren't quite ready for super spicy foods, we often hold off on the crushed red pepper. Once each bowl is poured, I put a sprinkle of crushed red pepper on those who want it.
If everyone loves the extra kick, add the crushed red pepper when you add the other spices. It's delicious!
I love to buy kale in large bulk. I freeze whatever I don't use immediately, in a freezer gallon bag, and pull the frozen kale out for smoothies and soups.
Storing Quick Tuscan White Bean Soup
Store Quick Tuscan White Bean Soup in an airtight container for 3-4 days in the refrigerator.
More great tasting soup!
Vegetable Tortellini Soup with Chicken Sausage
Recipe
Tuscan White Bean Soup
Equipment
- 6 quart Stock Pot
Ingredients
- 2 tablespoons olive oil
- 1 cup onion about 1 medium onion, chopped
- ½ cup carrots about 2-3 carrots, chopped
- 2 cups summer squash about 1 summer squash, chopped
- 2 teaspoons garlic minced
- ¼ teaspoon crushed red pepper
- ¼ teaspoon dried thyme
- 1 teaspoon Italian seasoning
- 4 cups chicken broth
- 1 cans Great Northern Beans 14 ounce , rinsed and drained
- 1 can diced tomatoes 14 ounce
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon white sugar
- 1 tablespoon red wine vinegar
- 3 cups kale chopped
Instructions
- Sauté the carrots, onions, and summer squash in olive oil in a 6 quart pot over medium heat. About 4 minutes.
- Add in the garlic, Italian seasoning, crushed red pepper and thyme and mix until fragrant, about 1 minute.
- Stir in broth, diced tomatoes, and great northern beans. Bring the soup to a boil and then simmer for 15 minutes.
- Add in kale, salt, pepper, sugar, and red wine vinegar.
- Remove 3 cups of soup and put in a blender. Blend until smooth. Add the blended soup back into the pot and stir.
- Serve topped with parmesan cheese.
Notes
- Because we have little ones at home who aren't quite ready for super spicy foods, we often hold off on the crushed red pepper. Once each bowl is poured, I put a sprinkle of crushed red pepper on those who want it.
- If everyone loves the extra kick, add the crushed red pepper when you add the other spices. It's delicious!
- I love to buy kale in large bulk. I freeze whatever I don't use immediately, in a freezer gallon bag, and use the frozen kale out for smoothies and soups.
- This soup is really quick soup to make but if you're anything like me, I'm always curious if I can make it into a crockpot meal for the especially busy days. I've had really good success turning this soup into a crockpot soup. I sauté the vegetables and then add them to the crockpot.
- Then, I add all other ingredients, excluding the kale. Crockpot for 6 hours on low. 10 minutes before serving add in the kale, blend 3 cups of the soup in the blender and stir.
Jed
I love the kale and squash in this recipe. Really easy recipe to follow