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Tuscan bean soup

Tuscan bean soup


Light but filling, this feels like an Italian holiday in a bowl.

  • Feeds 2 Feeds 2
  • Ready in 40 minutes

Each serving contains

  • Energy
    1229kj 293kcal
  • Fat
    Low 8%
  • Saturates
    Low 6%
  • Sugar
    Low 8%
  • Salt
    Low 8%

% of adult’s reference intake | Carbohydrates per serving : 38g


  • 1/2 tbsp Co-op olive oil
  • 1/2 onion, finely chopped
  • 1 Co-op British carrot, grated
  • 1 clove garlic, finely chopped, plus 1 clove, halved (optional)
  • 3 sprigs thyme, leaves chopped, or 1/4 tsp dried
  • 1/2 sprig rosemary, leaves finely chopped, or 1/4 tsp dried
  • Pinch chilli flakes
  • 1 red pepper, deseeded and sliced
  • 400g can Co-op chopped tomatoes with mixed herbs
  • 500ml vegetable stock, made using 1/2 stock cube
  • 400g can Co-op cannellini beans, drained
  • 50g kale, shredded
  • 6 spears Co-op British tenderstem broccoli
  • 4 Co-op baguette slices (optional)
  • 10g Cheddar, grated (optional)


  1. Heat the olive oil in a large pan and gently fry the onion, carrot and chopped garlic for 10 mins
  2. Add the herbs, chilli and red pepper, and cook for 2-3 mins more
  3. Add the chopped tomatoes, stock and cannellini beans and bring to the boil
  4. Turn down to a simmer and cook for 10 mins
  5. Add the kale and broccoli, cover and cook for a further 5 mins, until the veg is tender
  6. Meanwhile, toast the baguette slices, if using, then rub one side of each with the cut side of the halved garlic, and sprinkle over some Cheddar
  7. Melt under the grill and serve with the soup