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Tuscan White Bean Soup


  • 1 tablespoon oil
  • 2 carrots
  • 2 stems of celery
  • 5 cloves of garlic
  • 1 sprig fresh rosemary
  • Chile Flakes to taste
  • 5 leaves (or more) of curly kale
  • 1 can BPA-Free diced tomatoes
  • 2 ½ cups water
  • 1 cube / spoonful of vegetable bullion
  • 1 tub of Better Bean’s Tuscan White Beans
  • Optional Toppings

  • Parmesan Cheese
  • Garlic Bread
  • Toast


  1. Wash carrot & celery. Dice both into ¼ inch pieces.
  2. In a medium pot, heat 1 tablespoon of oil over medium heat. Sautee carrot and celery stirring frequently for 3 minutes. Season with salt and pepper.
  3. Add garlic and rosemary. While carrot and celery are sautéing mince garlic. De-stem and roughly chop rosemary leaves. Continue to sauté for 2 minutes. Add more oil if necessary.
  4. Wash, de-stem then roll up kale leaves and cut into ¼ inch ribbons. Cook for 3 minutes.
  5. Add tomatoes to pot plus 2 ½ cups water. Bring to a boil.
  6. Add bullion. Stir well and let simmer for 5 minutes or longer for more tender greens.
  7. Once kale is tender, add Tuscan White Beans. Cook an additional 2-4 minutes for flavors to mix.

Serving Size:

4 medium bowls of soup

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This recipe was adapted from a Green Chef recipe. Green Chef sends you all organic ingredients and recipes in a weekly box!