• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Tuscan White Bean Soup (Delicious)

  • Recipe Submitted by on

Category: Soups, Vegetarian

 Ingredients List

  • 1 lb Fresh kale; collard greens
  • -OR Swiss chard
  • 1/4 c Chopped fresh thyme
  • 1 md Onion; diced
  • 2 Stalks celery; sliced
  • 2 md Carrots; cut in 1/4" thick
  • -half-moon slices
  • 4 oz Shiitake mushrooms; fresh,
  • -remove stems and slice 1/4"
  • -thick
  • 30 oz Navy or great northern
  • -beans; with liquid or two
  • -cans
  • 4 c Water; or stock
  • 3/4 ts Sea salt; *see note
  • 1 tb Lemon juice
  • Freshly ground black pepper;
  • -to taste


1.To prepare greens, strip leaves from each stem. Submerge leaves in a sink
full of cold water, swirl gently, then allow to rest briefly on the surface
before lifting out of water to drain. Repeat with fresh water until no dirt
remains in bottom of sink. Stack leaves in piles and chop into bite-sized

2. In a 2 or 3 quart saucepan or deep skillet, combine greens with thyme,
onion, celery, carrots, mushrooms, beans and stock. Bring to a boil, cover,
and reduce heat to medium-low. Simmer until greens are tender, about 10 to
20 minutes depending on greens. Season to taste with salt or miso and
pepper. Dissolve miso first in a small bowl of the hot soup liquid before
adding to the soup. Stir in lemon juice. Simmer 5 to 10 minutes.

Variation1: Puree half the beans before adding to soup for a creamier

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