Hearty Tuscan soup

Prep 10 min
Total 30 min
Makes 4 Servings



1 tbsp
onion, chopped
garlic clove, minced
3 cups
low-sodium chicken broth
1 cup
540-mL can
navy beans, drained and rinsed
1/2 796-mL can
diced tomatoes
2 cups
packed chopped kale
2 cups
homemade or store-bought croutons
1/2 cup
chopped fresh basil
1/2 cup
grated parmesan


  • Heat a large pot over medium. add oil, then onion and garlic. Cook, stirring occasionally, for 3 min. Add broth, water, beans and tomatoes. Bring to a boil, then reduce heat to medium-low. Simmer, covered, for 10 min. Stir in kale and continue simmering until kale is just tender, about 5 more min.
  • Ladle soup into 4 bowls. sprinkle with croutons, basil and parmesan.


Calories 387, Protein 21 g, Carbohydrates 56 g, Fat 10 g, Fibre 9 g, Sodium 1429 mg.

Wine Pairings

Hearty tomato & bean Soup, Pair it with: A Tuscan red.
The often astringent sangiovese grape is softened with cabernet sauvignon and merlot, rendering it juicy and approachable. Aromas of blackberries, leather and fennel make it a perennial favourite. Our pick: Monte Antico Toscana, Italy, $17.

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