Tuscan Bean Soup

Tuscan Bean Soup

Gentl & Hyers


  • thumb-sized piece kombu
  • cloves garlic, minced
  • 1 Cup  chopped onion
  • 2 Tablespoons  extra-virgin olive oil
  • 1 Tablespoon  dried basil
  • 2 Teaspoons  dried oregano
  • 1/4 Teaspoon  dried rosemary
  • 1 1/2 Cup  cooked chickpeas
  • 1 1/2 Cup  cooked white beans
  • 1 1/2 Cup  cooked aduki beans
  • 4 Cups  canned chopped tomatoes with their juices
  • bunch kale or collard greens, chopped into bite-size pieces
  • 2 Cups  water or vegetable stock
  • 1 Tablespoon  brown rice vinegar
  • 1 Cup  red wine
  •   Sea salt and freshly ground black pepper, to taste
  • 1/4 Cup  chopped parsley, for garnish

This soup has it all — protein, calcium, minerals, and more! If you’re short on time, use canned beans. For a heartier meal, serve over pasta or grilled polenta. Add some garlic bread and you have a delicious feast.


Place the kombu in a bowl with enough water to cover and soak until soft, about 10 minutes. Drain, mince, and set aside.

In a Dutch oven over medium heat, sauté the garlic and onion in the olive oil until soft, about 3 minutes. Add the basil, oregano, and rosemary and stir. Add the kombu, chickpeas, white beans, aduki beans, tomatoes, greens, and stock or water.

Bring to a boil, then reduce the heat and simmer. Stir in the vinegar and wine, season with salt and pepper, to taste, cover, and cook for 45 minutes. Remove from the heat, garnish with parsley, and serve.

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