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–+ servings
Buffet of Mediterranean recipes on a plate.

Mediterranean recipes

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 - 6 people
Author: Nico Pallotta

  • 3 tablespoons extra virgin olive oil
  • 1 large onion chopped
  • 3 stalks celery chopped
  • 3 medium carrots chopped
  • 1 leek thinly sliced
  • 2 cloves garlic pressed
  • ⅓ cup (85 grams) tomato paste
  • 1 teaspoon thyme or 1 sprig of rosemary
  • 8 ounces (220 grams) kale sub spinach
  • 8 ounces (220 grams) chard sub Bok choi
  • 8 ounces (220 grams) savoy cabbage sub Chinese cabbage
  • 3 cans (15-ounce each) (720 grams) white beans cannellini or navy beans - 4 cups if using cooked beans
  • 4 cups (1 litre) vegetable stock
  • 1½ teaspoons salt or more to taste
  • ⅛ teaspoon black pepper

FOR SERVING

  • 4 slices crusty bread toasted, rubbed with garlic, and drizzled with extra virgin olive oil. Parmesan cheese is optional.

MAKE THE FLAVOR BASE

  • In a large pot, heat 3 tablespoons extra virgin olive oil. Add 1 large onion, 3 stalks celery, 3 medium carrots (all chopped), 1 leek (thinly sliced), and 2 cloves garlic (pressed).
    Cook gently for 10 minutes. Stir often.
    onion, celery and carrot in a Dutch oven
  • Add ⅓ cup tomato paste and 1 teaspoon thyme and cook for 2 more minutes.
    vegetables and tomato paste

ADD THE GREENS

  • Rinse and chop 8 ounces kale, 8 ounces chard, and 8 ounces savoy cabbage, then add them to the pot.
    Add 3 cups vegetable broth and season with 1½ teaspoons salt and ⅛ teaspoon black pepper.
    Stir, cover with a lid, and simmer on medium heat for 10 minutes.
    leafy greens in the soup

ADD THE BEANS

  • Blend 1 cup of white beans (drained) with 1 cup of vegetable broth.
    blended cannelini beans
  • Pour blended beans and remaining whole beans into the pot with the veggies.
    Stir and keep simmering for another 10 to 15 minutes, uncovered.
    Taste and adjust for salt and let soup cool down 10 minutes.
    Tuscan white bean soup and how to store it
  • Serve with a thick slice of toasted crusty bread, brushed with garlic, sprinkled with a pinch of salt, and drizzled with good quality extra virgin olive oil. 
    Tuscan white bean soup with silver spoon and fresh herbs on the side
Nutrition information is an estimate for 1 large serving of Tuscan soup out of 4 servings without bread.
STORAGE & MAKE AHEAD
Make ahead: Tuscan soup is an excellent recipe for meal prep as it keeps for days, and its flavor improves as the ingredients meld together.
Refrigerator: Keep leftovers in an airtight container in the fridge for up to 4 days. The next day, the soup will be even more delicious! Reheat it in a pot with some water or microwave for 2 minutes.
Freezer: let the Tuscan soup cool down completely, then transfer it to a freezer-friendly container and freeze for up to three months.
Thaw: defrost it in the fridge over several hours, in the microwave or stovetop.
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