Spinach & Ricotta Canneloni

Tuscan Beans & Vegetable Soup

Category: Weekday Meals

Cuisine: Mediterranean

Yield: 8-10

Tuscan Beans & Vegetable Soup


  • 2 tbsp olive oil
  • 1 pack diced soup mix vegetables
  • 2-3 tsp crushed garlic
  • 1/4 tsp red chilli flakes
  • 1/4 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1 litre vegetable stock (2 Knorr stock pots)
  • 2 tins cannelini beans, rinsed and drained
  • 1 tin diced tomatoes
  • 3 cups chopped kale
  • 2 tsp salt
  • ground black pepper
  • 1 tbsp white wine vinegar


  1. Heat 2 tbsp olive oil in a large pot over medium high heat. Add the diced vegetables and saute for 4-5 minutes.
  2. Add the garlic, red chili flakes, thyme and rosemary and cook for 30 seconds or so.
  3. Stir in the stock, beans and tomatoes and bring to a boil. Once boiling, turn the heat down to low and stir in the kale. Cover the pot and simmer for 15 minutes.
  4. Using a hand blender, partially blend the soup, keeping a chunky texture.
  5. Add the salt, pepper and vinegar, tasting and adjusting according to your liking.
  6. Serve topped with shaved Parmesan cheese and some crusty bread.