Tuscan Potato Bean Soup

Course: Main Course

Cuisine: North American, Tuscan

Servings: people

Calories: 261.6kcal

Author: Lord Byron's Kitchen

Tuscan Potato Bean Soup is one of those meals that you enjoy so much, you completely forget that it is healthy and good for you!

2 tablespoons olive oil
1 large white onion, finely chopped
2 cloves garlic, finely minced
2 large stalks celery, diced
4 large carrots, diced
1/2 teaspoon dried red chili flakes
1/2 teaspoon dried rosemary
1/4 teaspoon salt (may need more salt depending on the salt levels in the stock - taste and adjust)
1/2 teaspoon ground black pepper
8 cups vegetable stock
28 ounces canned diced tomatoes
2 tablespoons tomato paste
2 whole bay leaves
6 large potatoes, peeled and diced into half inch chunks
2 cups canned navy beans, drained and rinsed
2 cups canned white kidney beans, drained and rinsed
1 small bunch kale, stems and ribs removed and discarded, leaves roughly chopped
1/2 cup fresh chopped parsley
1/2 cup freshly grated parmesan cheese

In a large heavy bottomed pot, over medium heat, add the olive oil and onions. Cook the onions until translucent. (About 4-5 minutes)
Next, add the garlic and stir into the onions. Cook for 2-3 minutes.
Add the carrots, celery, chili flakes, rosemary, salt, and pepper. Stir to combine. Cook for 5 minutes, stirring frequently.
Pour in the vegetable stock and the canned tomatoes.
Add the tomato paste and bay leaves. Stir everything together to combine. Place a lid on the pot and simmer for 15 minutes.
Add the potatoes and stir into the soup. Place the lid back on the pot and cook for 15 minutes.
Next, add the beans and the kale. Stir to combine. Place the lid back on the pot and simmer for 10 minutes.
Remove the lid. Check to see if the potatoes are cooked through. If not, continue to simmer until potatoes are cooked. If cooked, turn off heat and stir in the chopped parsley.
Remove the bay leaves and ladle the soup and top with a generous sprinkling of parmesan cheese. Serve with crusty bread.