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    Home » Recipes » 30 Minutes or Less

    Quick Tuscan White Bean Soup

    Published: Sep 22, 2021 · Modified: Aug 26, 2022 by Andrea · This post may contain affiliate links · 1 Comment

    Jump to Recipe Print Recipe

    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.

    bowl of quick tuscan bean soup

    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.

    Tuscan White Bean Soup

    More great tasting soup!

    Vegetable Tortellini Soup with Chicken Sausage

    Recipe

    Quick Tuscan White Bean Soup

    Tuscan White Bean Soup

    Andrea
    Quick Tuscan White Bean Soup, a delicious warm soup made with great northern beans, summer squash, kale and seasoned with Italian seasoning and thyme.
    Prevent your screen from going dark
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    0 mins
    Total Time 30 mins
    Servings 4 servings
    Calories/serving 161 kcal

    Equipment

    • 6 quart Stock Pot
    • Sharp Knife
    • Cutting Board

    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

    1. 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.
    2. If everyone loves the extra kick, add the crushed red pepper when you add the other spices. It's delicious!
    3. 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.
    4. 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.
    5. 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.

    Nutrition

    Serving: 2cupsCalories: 161kcalCarbohydrates: 19gProtein: 5gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 5mgSodium: 2225mgPotassium: 693mgFiber: 5gSugar: 11gVitamin A: 7982IUVitamin C: 71mgCalcium: 208mgIron: 3mg
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      Recipe Rating




    1. Jed

      November 30, 2021 at 10:04 pm

      5 stars
      I love the kale and squash in this recipe. Really easy recipe to follow

      Reply

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    nicole and andrea

    Hi, we are Nicole and Andrea! As busy moms our favorite meals are easy, healthy and delicious. While we love eating nutritious meals, we also strongly believe in moderating them with yummy desserts! We love hiking, going to the beach and doing Spartans.

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