Vegetarian Tuscan White Bean Soup

Total time45 min

Prep time15 min

Cook time30 min

4.7

(25)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

3 tbsp garlic-infused olive oil
6 scallions, green tops only, thinly sliced
2 medium carrots, peeled and diced
2 stalks celery, diced
1 tsp dried rosemary
1 tsp dried thyme
½ tsp red pepper flakes (optional)
1 can (14 oz) diced tomatoes, with juices
2 cans (15 oz each) cannellini beans, drained and rinsed
4 cups chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
3 cups lacinato kale, stems removed, leaves roughly chopped
1 tbsp lemon juice
salt and pepper, to taste

For serving

¼ cup finely grated parmesan cheese, for serving (optional)
extra virgin olive oil, for drizzling (optional)

Instructions

1
Heat the garlic-infused olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the scallion greens, carrots, and celery and cook, stirring occasionally, until the vegetables are softened and the scallions are wilted, about 6–8 minutes.
2
Stir in the dried rosemary, dried thyme, and red pepper flakes, if using, and cook until fragrant, about 1 minute.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!