This 5-Ingredient Tuscan Bean Soup is warming, comforting and so incredibly simple to make. It’s like a much needed hug for your taste buds on a chilly evening. While the beans make this soup substantial enough to be eaten on its own, the kale and parsley give it some freshness.
I happily eat this soup all year round. Whether I have it for dinner or make it ahead of time for weekday lunches, this soup never disappoints.
As the title already says, this Tuscan bean soup calls for only 5 ingredients. While you need to soak the beans ahead of time, there is not a lot of hands-on time required. I highly recommend giving the beans time to cook until they’re soft and practically melt in your mouth. That’s when they are the tastiest.
Because this soup uses only a handful of ingredients, the ingredients and their quality will significantly impact the quality and taste of your soup. I highly recommend investing in a good quality stock as the beans will soak up the flavours from the stock during the cooking process.
You can eat this soup by itself or serve it with bread or these simple flatbreads.
If you like beans, then you might also want to try these recipes:
- Easy Homemade Baked Beans on Toast
- Roasted Sweet Potato Salad with Crispy Black Beans
- One Pot Butter Bean Pasta
I hope you like this 5-Ingredient Tuscan Bean Soup. Please let me know what you think in the comments below and don’t forget to share your creations with me on Instagram @nothangryanymore.
5-Ingredient Tuscan Bean Soup
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- 250 g Dried Beans, soaked for 6h or overnight (I like to use a Tuscan mix which includes Cannellini, Harricot, Lima, and Borlotti beans)
- 30 g Parsley
- 1 sprig Rosemary
- 2 Vegetable stock or bouillon cubes
- 120 g Kale
- Drain and rinse the soaked beans and add them to a large pot and cover them with water. Bring the water to a simmer and cook the beans for 45 minutes.
- Finely chop the parsley stalks and add them to the soup together with the rosemary sprig and stock cubes.
- Cook the beans for another 30 minutes. Add more water if needed.
- Wash the kale and divide the leaves into bite sized pieces. Add the kale to the soup and mix. Let them cook for 2-3 minutes before taking the soup off the heat
- Serve the soup with fresh parsley leaves.