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Vegetarian Tuscan Bean Soup

Vegetarian Tuscan Bean Soup

by Nicole on August 20, 2010

****** Have you entered my giveaway yet? You have until Monday!! ******

It’s Foodie Friday, and you know what that means! A fabulous recipe!

Tonight, I was in the mood for something comforting and filling. Of course, it also had to be hearty if my husband was going to eat it and not complain that he was hungry an hour later. Oh, and I also had to make sure he didn’t notice it was meatless. Truth be told, I was too lazy to go to the store to get any to cook just for him. I think I succeeded.

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Vegetarian Tuscan Bean Soup

Makes a butt load of soup!

Ingredients:

  • 2 cups diced yellow onions
  • 1 cup diced celery
  • 1 cup diced carrots
  • 5 cloves garlic, sliced
  • Sea salt and black pepper
  • 1 (14-ounce) can kidney beans, drained and rinsed (You could totally use fresh beans for this recipe too)
  • 1 (14-ounce) can cannellini beans, drained and rinsed
  • 1 (14-ounce) can chick peas, drained and rinsed
  • 1 (14-ounce) can diced tomatoes
  • 2 tablespoons olive oil, plus more for drizzling on bread
  • 6 cups vegetable broth, plus more if needed
  • 2 teaspoons dried rosemary (Fresh herbs if you want here. ;) )
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1 teaspoon red chili flakes
  • 3 sprigs thyme
  • 4-5 cups kale, stems removed and cut into bite size pieces
  • leftover pizza dough
  • Italian seasoning
  • chopped parsley and basil
  • Parmigiano-Reggiano, grated, for serving

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Directions

Grab a big pot, and put it on medium heat. Add the olive oil, then the onion, celery, carrot, salt, and pepper, and garlic, and saute for 3-4 minutes. Add to the vegetable mixture: diced tomatoes, all the beans, veggie broth, rosemary, oregano, bay leaf, chili flakes, thyme, salt, and pepper. Simmer for 20-25 minutes. Add kale and cook for 10 minutes more.

While the soup is simmering away, throw your leftover pizza dough in the oven formed in the shape of a thick square. Sprinkle with Italian seasoning, just a little red pepper flakes, olive oil, salt and pepper before baking according to the instructions that came with it.

When soup is done, top with fresh basil and parsley. Stop there if you are vegan. If you aren’t, add some parmesan cheese to the soup.

Serve with your Italian bread.

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My husband adored this soup, and literally ate 3 bowls of it and complained there wasn’t enough bread. There was no mention about the fact that there was no meat. Yay!

This soup is really easy to make. The fresh herbs and the red pepper really make this dish. Enjoy this meal with your family/ roommates/ yourself! This does make a butt load of soup, so I totally suggest freezing the leftovers.

I don’t buy canned soups. Why? Because they taste nothing like I can make at home. Whenever I make soup, I make a huge amount, then just freeze the leftovers right away in little tupperware containers that have enough room for 3-4 servings. If I’m too lazy to make dinner or lunch, I have a healthy homemade meal when i want that way!

Tomorrow is my 1 year blogging anniversary! I will have a special post going up this weekend!

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