Tuscan Bean Soup


  • Cannellini beans, 1 lb., rinsed, cooked ’til just soft in water to cover
  • Spanish onion, 1 lg.
  • Celery, 4-6 stalks
  • Carrots, 4-6 lg.
  • Summer squash, 2
  • Zucchini, 2
  • Kale, Lacinato, 4-6 leaves
  • Plum Tomatoes, 8, or one 28-oz. can petite diced
  • Tomato paste, 3 oz.
  • Extra virgin olive oil, 1/4-1/2 cup
  • Salt, 1 TB.
  • Hot paprika, 1 tsp.
  • Garlic, fresh, 1 TB.
  • Basil, fresh, 1/2 cup chopped (or to taste)
  • Water, 1-2 quarts, as needed for consistency


  1. Rinse and cook the beans in water to cover. Start with 3-4 times the volume of water to beans, bring to boil, turn heat down to simmer, and cook ’til barely soft. Check water to be sure beans remain covered.
  2. Cover bottom of soup pot with extra virgin olive oil.
  3. Add minced garlic and chopped onion to oil and sauté briefly.
  4. Add bias cut celery and carrot to pot and continue to sauté.
  5. Quarter the zucchini and squash lengthwise, then cut across in 1/2″ slices. Add to pot with other veggies and sauté.
  6. Add petite diced tomatoes, tomato paste and one quart of water, salt and hot paprika to pot, bring to a boil, reduce heat to simmer, cook until veggies are barely al dente.
  7. Add the chopped kale and continue to simmer for another 10 minutes.
  8. Add beans with their liquid to the soup, and continue to simmer to let flavors blend, adding more water as necessary to bring soup to desired consistency.
  9. Add basil, check seasoning and adjust … And done!

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