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    Home » Recipes » Soups, Stews & Chilis

    Tuscan Bean Soup {vegan + gluten free}

    Published: Jun 10, 2015 · Updated: Nov 7, 2022 · by Nicole · This post may contain affiliate links.

    Jump to Recipe Print Recipe
    Tuscan Bean Soup vegan gluten free
    Tuscan Bean Soup vegan gluten free
    Tuscan Bean Soup vegan gluten free
    Tuscan Bean Soup vegan gluten free
    Tuscan Bean Soup vegan gluten free

    This hearty Tuscan Bean Soup is so warming and nourishing. It’s sure to cure whatever ails you! Serve with your favorite crusty bread.

    Tuscan Bean Soup Recipe - this hearty Tuscan bean soup is so warming and nourishing. It’s sure to cure whatever ails you! | Get the recipe at DeliciousEveryday.com

    My husband and I have been taking turns getting sick with the flu over the last few weeks. I don't know about you, but the first thing I feel like is a big bowl of nourishing soup.

    The more vegetables packed in the better. Somehow it feels the more vegetables I pack into a soup, the faster I will recover.

    This Tuscan Bean soup fits the bill perfectly. Even though the last thing you might feel like doing when you're sick is cooking, I find the whole process of chopping and stirring a big pot of soup deeply soothing. And I'm sure the steam coming off the pot helps too!

    The antioxidant-packed Tuscan green, cavolo nero,  boosts the soup with it's slightly bitter flavour contrasting the lightly tart and sweet tomato base.  

    I love cavolo nero. It's a form of cabbage that doesn't form a head but grows lovely long palm like leaves on a trunk.  The stalks are quite hardy, whereas the leaves are tender, so it's important to trim the stalks and cook those first, only adding the leaves in the last few minutes of cooking so that they retain their green goodness.

    Cavolo nero is sold under a few names, depending on where you are in the world. It might also be called Tuscan cabbage, black cabbage, black kale, lacinato kale or, my favourite, the somewhat prehistoric sounding dinosaur kale.

    If you can't get hold of cavolo nero try silverbeet, chard or kale as they will work just as well.

    So tell me, what foods do you turn to when you are sick?

    Tuscan Bean Soup Recipe - this hearty Tuscan bean soup is so warming and nourishing. It’s sure to cure whatever ails you! | Get the recipe at DeliciousEveryday.com

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    Tuscan Bean Soup vegan gluten free

    Tuscan Bean Soup

    A hearty and heartwarming soup for the coldest winter nights, or whenever you're feeling under the weather.
    4.67 from 6 votes
    Print Pin Save Saved!
    Course: Soup
    Cuisine: gluten free, Italian, Tuscan, vegan, vegetarian
    Keyword: Bean Soup, soup recipe, Tuscan Bean Soup
    Prep Time: 30 minutes
    Cook Time: 30 minutes
    Total Time: 1 hour
    Calories: 205kcal
    Author: Delicious Everyday
    6 servings

    Ingredients

    • 1 shallot peeled and diced
    • 1 leek chopped
    • 2 tablespoons of olive oil
    • teaspoon ½ of salt
    • 3 cloves garlic peeled and chopped finely
    • 3 celery stalks halved and chopped
    • 2 carrots quartered, peeled and chopped
    • 1 zucchini quartered and chopped
    • 400 g tin Italian diced tomatoes 14 oz
    • bunch cavolo nero stems removed and chopped, around 350g
    • 400 g tin cannellini beans drained, 14 oz
    • 400 g tin butter beans drained, 14 oz
    • cup ½ of fresh basil chopped
    • cup ½ of fresh parsley chopped
    • 2 litres vegetable stock
    US Customary - Metric

    Instructions

    • Heat a large soup pot over a medium low heat and add the olive oil, leek, shallot, garlic, celery, salt, carrots and zucchini and cook slowly for 15 to 20 minutes so that the vegetables sweat out their flavours and don't brown.
    • Stir the tinned tomatoes into the vegetables and cook for a few minutes.
    • Add the cavolo nero stalks,, butter beans and cannellini beans, half the basil and parsley and stir through the mixture (I like to squash some of the beans into the mix at this point to release their flavour and help thicken the soup) and cook for 10 minutes.
    • Add the vegetable stock and bring the soup to the boil before lowering to a simmer for 25 to 30 minutes.
    • Just before serving add the cavolo nero leaves and remaining basil and parsley.
    • Serve with your favourite crusty bread.

    Nutrition (Estimated)

    Calories: 205kcalCarbohydrates: 33gProtein: 10gFat: 5gSodium: 263mgPotassium: 660mgFiber: 9gSugar: 6gVitamin A: 3795IUVitamin C: 15.8mgCalcium: 95mgIron: 4.2mg
    Shop our Cookbooks!Check out our collection of vegetarian and vegan cookbooks for more tasty meatless recipe ideas.

    More Soups, Stews & Chilis

    • Easy Vegan Taco Soup
    • Tuscan Kale Soup
    • Vegan Minestrone Soup
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    Reader Interactions

    Comments

    1. Di@Bibbyskitchen says

      June 24, 2016 at 8:55 pm

      One could just feel better looking at this bowl. Love these rustic flavours and your delicious recipe.

      Reply
    2. Penny says

      August 03, 2015 at 9:31 am

      Delicious! I made this on Friday, and it is such a great way to clean out the fridge. Tasted even better reheated!

      Reply
      • Nicole @ Delicious Everyday says

        August 03, 2015 at 9:35 am

        Thanks Penny! 🙂 You're right, it is definitely a fantastic soup to make to clean out the fridge!

        Reply
    3. ATasteOfMadness says

      June 11, 2015 at 8:48 pm

      It has been almost too hot here to make soup, but now it started raining!! This soup would be perfect to come home to.

      Reply
      • Nicole @ Delicious Everyday says

        June 12, 2015 at 10:02 am

        Yes, you can't beat a steaming bowl of soup when it's raining 😀

        Reply
    4. Amy says

      June 11, 2015 at 9:16 am

      Soup is the best healing food around. I always crave my Mum's pumpkin soup when I am under the weather, and I don't really mind the peeling and chopping. It's somewhat soothing when you have some music playing in the background and you can just lie back and listen to the bubbling soup while it cooks. This looks like the perfect warm up for our winter nights. I can't wait to try it!

      Reply
      • Nicole @ Delicious Everyday says

        June 12, 2015 at 10:03 am

        Ahh yes, Mum's soup is always best when you are sick. I think it's the extra love added 😉

        Reply
    5. Rosa says

      June 10, 2015 at 5:11 pm

      A wonderful bean soup! So comforting and very flavourful.

      Cheers,

      Rosa

      Reply

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    Nicole - Vegetarian Food Blogger

    Nicole is a 25+ year vegetarian, and author of a vegan cookbook. She shares her recipes on Delicious Everyday, an award-winning vegetarian and vegan food blog.  About Nicole

    the one pot vegan cookbook, by nicole malik
    5 day vegetarian challenge

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