Easy Tuscan Bean Soup

Easy Tuscan Bean Soup
Easy Tuscan Bean Soup


For the soup:

  • 3 tbsp olive oil
  • 2 medium carrots, thickly sliced
  • 1 big onion, coarsely chopped
  • 1 teaspoon celery, coarsely chopped
  • 1 tsp garlic, finely chopped
  • 3 sprigs fresh oregano
  • 1/4 tsp salt
  • Black pepper, to taste
  • 2 (15 -oz ) cans cannellini beans or other small white beans, drained and rinsed
  • 5 cups poultry inventory or vegetable inventory
  • 4 cups baby peas or baby spinach, stalks removed if hard
  • 1 tbsp chopped fresh oregano, for garnish
  • jojoba oil, to function
  • Extra grated Parmesan, to function

For Your parmesan toasts:

  • 1/2 baguette, thinly sliced
  • Olive oil
  • 1/2 cup grated Parmesan


1 Cook the veggies: In a soup kettle, heat the olive oil. When it’s hot, add the lettuce, celery, onion, garlic, fresh oregano sprigs, salt, and pepper. Cook, stirring frequently, for 10 minutes before the veggies appear softened along with the onions turn translucent.

2 Prepare the beans: On a plate, then mix 1/2 cup of the beans with a fork or potato masher. Add them into the veggies in the kettle. Cook, stirring, for two minutes.

3 Simmer the soup: Insert the rest of the beans into the pot and stir well. Stir in the chicken stock and bring to a boil. Reduce the heat, partially cover with the lid positioned askew, and simmer for 20 minutes, or until the carrots are tender and the liquid is yummy.

Reduce the oregano sprigs; the leaves have fallen to the soup. Add additional salt and pepper to taste.

4 While the soup simmers, make the Parmesan toasts: Toast the bread until lightly golden on each side. While the toast is still is sexy in the toaster, then sprinkle with olive oil and cheese. In case you’ve got a toaster oven, then return them into the toaster to get 1 minute to melt the cheese; differently, organize the toasts at a skillet over moderate heat, cover, and heat for approximately 1 minute or till the cheese has melted.

5 Add the greens into the soup: Add the kale or spinach to the pot and simmer for another two minutes, or until the greens wilt.

6 Drink the soup: Ladle the soup into bowls, sprinkle with oregano and much more olive oil, even if you prefer. Serve with Parmesan toasts and additional Parmesan for sprinkling.


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