Tuscan Vegetable Soup with White Beans and Parmesan

Name: Tuscan Vegetable Soup with White Beans and Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1-pound package dried cannellini (white kidney beans); 2 tablespoons olive oil; 1 large onion, finely chopped; 2 tablespoons chopped fresh thyme; 4 garlic cloves, minced; 1/4 head of green cabbage, cut into1/2-inch pieces; 2 cups chopped fresh tomatoes; 4 celery stalks, cut into 1/2-inch pieces; 3 carrots, cut into 1/2-inch pieces; 10 cups (or more) vegetable stock or canned vegetable broth; 2 medium potatoes, cut into 1/2-inch pieces; 1/2 cup chopped fresh basil; 1/2 head of red cabbage, cut into 1/2-inch pieces; 4 zucchini, cut into 1/2-inch pieces; 6 3/4-inch-thick slices 7-grain bread, toasted; 1 cup grated Parmesan cheese (about 3 ounces); Additional olive oil

Servings: persons

1 1-pound package dried cannellini (white kidney beans)
2 tablespoons olive oil
1 large onion, finely chopped
2 tablespoons chopped fresh thyme
4 garlic cloves, minced
1/4 head of green cabbage, cut into1/2-inch pieces
2 cups chopped fresh tomatoes
4 celery stalks, cut into 1/2-inch pieces
3 carrots, cut into 1/2-inch pieces
10 cups (or more) vegetable stock or canned vegetable broth
2 medium potatoes, cut into 1/2-inch pieces
1/2 cup chopped fresh basil
1/2 head of red cabbage, cut into 1/2-inch pieces
4 zucchini, cut into 1/2-inch pieces
6 3/4-inch-thick slices 7-grain bread, toasted
1 cup grated Parmesan cheese (about 3 ounces)
Additional olive oil

1
Place beans in heavy large pot.
2
Pour in enough water to cover beans by 3 inches.
3
Soak overnight.
4
Drain beans.
5
Heat 2 tablespoons olive oil in very large pot over medium heat.
6
Add onion, thyme, and garlic; saute 5 minutes.
7
Add green cabbage, tomatoes, celery, and carrots; saute 10 minutes.
8
Add beans, 10 cups stock, potatoes, and basil.
9
Bring to boil.
10
Reduce heat; cover and simmer 1 hour.
11
Add red cabbage and zucchini.
12
Cover and simmer until vegetables are tender, about 20 minutes longer.
13
Uncover.
14
Add toasted bread slices to soup and remove from heat; let stand 10 minutes.
15
Stir in cheese.
16
Divide soup among bowls.
17
Top each serving with ground pepper and additional olive oil and serve.

499

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1-pound package dried cannellini (white kidney beans), 2 tablespoons olive oil, 1 large onion, finely chopped, 2 tablespoons chopped fresh thyme, and more.

Yes, Tuscan Vegetable Soup with White Beans and Parmesan falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!