• Menu Ideas

    Menu Ideas

Tuscan Bean & Kale Soup

Tuscan Bean & Kale Soup


  • 2 Tbsp Olive Oil
  • 2 cans Vanee Chicken Broth
  • 1 cup of chopped Onions, Celery, and Zucchini
  • 1 Tbsp Garlic, minced
  • 5 cups Kale, chopped
  • 1 Tbsp. each Basil, Oregano, and Thyme, chopped
  • 15 oz. Tomatoes, diced
  • 50 oz. Cannellini Beans, rinsed and drained


Heat the olive oil in a large soup pot over medium heat, then add the onions, celery, and zucchini and cook for 5–8 minutes until vegetables are tender. Add the garlic and cook for 1 minute. Add the diced tomatoes, stir and cook for another 3 minutes. Add the herbs, bring to a boil reduce heat and simmer for 20–25 minutes. Add the kale and beans and simmer for 10 minutes. Serve.

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