Tuscan White Bean & Pasta Soup

Tuscan White Bean & Pasta Soup Recipe

By Batch Cooking Club

🔪Prep Time: 15 minutes

👩‍🍳Cook Time: 20 minutes


1 Tbsp olive oil or vegetable broth

1 medium onion chopped

3 cloves garlic minced

2 celery stalks, chopped

1 fennel bulb, chopped

1 ½ Tbsp Italian herb seasoning blend

1 14.5-oz can white beans (any variety)

1 Tbsp tomato paste

6 cups vegetable broth

2 ½ cups regular or gluten-free, vegan ravioli, tortellini or pasta (such as fusili or farfalle)

2 cups chopped lacinato kale, stems removed (about 2 heads)

sea salt, to taste

freshly ground pepper, to taste


1In a large stockpot or Dutch oven, heat the oil or vegetable broth over medium heat and add the onion and garlic. Cook for about 5 minutes until translucent. Add the celery, fennel and Italian herb seasoning blend, and cook for another 5 minutes.

2Stir in the beans, tomato paste, vegetable broth and pasta. Cook for about 10 minutes or until the pasta is cooked through. (If making ahead of time, wait to add the pasta until reheating. Simmer on the stovetop and add the pasta 10 minutes before serving.)

3Taste and season with salt and pepper to taste.

4Remove from the heat and stir in the kale. (If preparing ahead of time, store and add the kale when reheating the soup to serve.

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