Tuscan White Bean Soup


Tuscan White Bean Soup


Yield: 6 cups
Use organic whenever possible

I posted this recipe on my blog about living A Healthy Life within your Budget, as the whole recipe costs about $3.00 to make. It  is one of my favorite ways to enjoy these plump and creamy beans, especially when it’s cold and raining. The parmesan rind releases a wonderfully salty, umami quality (see post on Creating Flavor with or without the Meat for umami explaination) that gives me a feeling of such comfort and warmth. I hope it does the same for you......



  • 1 ¼ cup dried great northern white beans; Soak in 5 cups cold water overnight, one day prior to using
  • 1 cup onions, cut ¼ inch cubes
  • ½ cup celery, cut ¼ inch cubes
  • 2 tsp garlic, chopped, about 3 large cloves
  • 8 cups vegetable stock or 8 cups water + 2 organic vegetable bouillon cubes
  • ¾ tsp ground fennel
  • ¾ tsp Italian seasoning
  • 1 oz parmesan rind, or 1/3 cup nutritional yeast if you want to keep it dairy free
  • 1/8 tsp chili flakes, or more if you like it spicy
  • ¼ tsp black pepper
  • 3 cups kale, de stemmed, cut into bite size pieces and washed
  • ½ tsp sea salt, optional



  1. Heat a 2 gallon stock pot on high heat for about 45 seconds.
  2. Add oil, and cook onions, celery, and garlic on medium heat for about 2-3 minutes, until fragrant and translucent. Drain the beans and rinse them under cold water, while your onions cook.
  3. Add the beans, veg stock, parm rind, (or nutritional yeast, if using) fennel, chili flakes and black pepper.
  4. Bring to a boil, reduce to a simmer and cook for 60-70 minutes, stirring occasionally to ensure even cooking.
  5. Remove from heat and add kale
  6. Taste before adding salt. You may not need, depending on the sodium content of your vegetable stock, and if using the parmesan rind, that will add an element of salt too.
  7. Your soup is now ready to enjoy. When soup has cooled, transfer the remainder into airtight containers and store in the refrigerator for up to six days. I usually keep the parmesan rinds in the soup for a day or two after it’s made before discarding.