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Tuscan Bean Soup

Featuring beans, greens and herbs, this simple soup is both flavorful and nutritious.


  • 2 Tbs. olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1/2 bunch kale (about 1/2 lb.)
  • 1/2 bunch broccoli rabe (about 1/2 lb.)
  • 1 (28-oz.) can no-salt-added whole tomatoes
  • 2 (15-oz.) cans no-salt-added white cannellini beans
  • 4 cups low-sodium vegetable broth
  • 3 sprigs fresh thyme
  • 1 tsp. kosher salt
  • Freshly ground pepper


Adults: Heat a large stockpot over medium heat. Add olive oil. When the oil is hot, add the chopped onion and reduce the heat to low. Cook, stirring occasionally, or until onions are translucent, about 8 minutes
Together: Stir in the garlic and cook for 1-2 minutes.
Kids: While the onions are cooking, tear up the kale leaves (discard the large stems) and chop the broccoli rabe.
Together: Add the greens to the stockpot, increase heat to medium, and stir the greens until they wilt.
Together: Open the cans of tomatoes and beans with a can opener.
Kids: With clean hands, squeeze the tomatoes into the stockpot.
Together: Drain and rinse the beans in a colander. Add to the beans and broth to the stockpot and bring to simmer, cooking 5 more minutes.
Kids: Pluck the thyme leaves from their stems.
Together: Add the leaves to the pot and discard the stems. Simmer for an additional 10 minutes.
Kids: Season with up to 1 tsp. salt and freshly ground pepper.

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About this Recipe
  • Serves: 4
  • Prep Time: 0 minutes
  • Cook Time: 15 minutes
Submitted By
Kids Cook Monday
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