Name: Rustic Tuscan Bread and Bean Soup: A Hearty, Soul-Warming Delight
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Ingredients: ½ loaf artisan bread (e.g., sourdough, ciabatta, or baguette; use gluten-free bread if needed); ⅓ cup extra virgin olive oil, divided; 1 large sweet onion, diced (about ½-inch); 2 large carrots, diced (about ½-inch); 2 celery stalks, diced (about ½-inch); 1 tsp kosher salt; 4 garlic cloves, finely chopped; 1 can (28 oz) whole peeled tomatoes; 4 cups vegetable broth or water; 1 large bunch lacinato kale, stems removed, leaves roughly chopped (about 2-inch pieces); 4 sprigs rosemary, tied together; 2 bay leaves; Parmesan rind (optional, for extra flavor); 2 cans (15 oz each) cannellini beans, drained and rinsed; 1 Tbsp red wine vinegar; High-quality olive oil, for serving; Pecorino Romano or Parmesan cheese, shaved into thin strips; Flaky sea salt, for garnish; Freshly cracked black pepper

Description

Enjoy a hearty bowl of Rustic Tuscan Bread and Bean Soup with this easy, flavorful recipe perfect for any season.

Ingredients

Scale

½ loaf artisan bread (e.g., sourdough, ciabatta, or baguette; use gluten-free bread if needed)
⅓ cup extra virgin olive oil, divided
1 large sweet onion, diced (about ½-inch)
2 large carrots, diced (about ½-inch)
2 celery stalks, diced (about ½-inch)
1 tsp kosher salt
4 garlic cloves, finely chopped
1 can (28 oz) whole peeled tomatoes
4 cups vegetable broth or water
1 large bunch lacinato kale, stems removed, leaves roughly chopped (about 2-inch pieces)
4 sprigs rosemary, tied together
2 bay leaves
Parmesan rind (optional, for extra flavor)
2 cans (15 oz each) cannellini beans, drained and rinsed
1 Tbsp red wine vinegar
High-quality olive oil, for serving
Pecorino Romano or Parmesan cheese, shaved into thin strips
Flaky sea salt, for garnish
Freshly cracked black pepper

Instructions

Prepare the Bread
Preheat your oven to 375°F. Tear the bread into bite-sized chunks (1-2 inches) and place them on a baking sheet. Drizzle with 2 tablespoons of olive oil, toss to coat, and bake for about 7 minutes until golden and crisp. Set aside.
Cook the Vegetables
Heat the remaining 3 tablespoons of olive oil in a large Dutch oven or soup pot over medium-high heat. Add the diced onion, carrots, and celery. Season with salt and sauté for 6-8 minutes until softened. Stir in the garlic and cook for an additional minute.
Add Tomatoes and Broth
Crush the tomatoes by hand or break them apart in the pot with a spatula. Pour in the vegetable broth (or water) and bring to a gentle simmer.
Add Aromatics and Kale
Add the kale, rosemary bundle, bay leaves, and Parmesan rind (if using) to the pot. Simmer for about 15 minutes to allow the flavors to meld.
Prepare the Beans
Mash half of the beans in a bowl using a fork or purée them for a smoother texture. This will help thicken the soup.
Combine Everything
Stir the mashed beans, whole beans, red wine vinegar, and half of the toasted bread into the soup. Mix well, then remove the herb bundle, bay leaves, and Parmesan rind. Adjust seasoning with salt and pepper as needed.
Serve
Ladle the soup into bowls. Garnish with a drizzle of olive oil, shaved cheese, flaky sea salt, and cracked black pepper. Top each serving with a few crispy bread pieces and enjoy immediately.

Notes

This hearty soup pairs perfectly with additional toasted bread on the side.
For extra richness, serve with a dollop of pesto or a sprinkle of chili flakes.
Enjoy this warming and flavorful soup, perfect for any season!

Prep Time: 20 minutes
Cook Time: 45 minutes

Nutrition

Serving Size: 6 servings
Calories: 400 kcal per serving

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