Recipe courtesy of Lynn Fredericks

Tuscan Bean Soup with Greens

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  • Level: Easy
  • Yield: 4 servings
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1/4 cup olive oil

1 medium onion, diced

2 cloves garlic, diced fine

3 1/2 cups chicken stock

3 cups torn broccoli rabe

3 cups torn kale

2 cans cannellini beans

1 large can whole tomatoes

3 sprigs fresh thyme or 1 teaspoon dried thyme

Salt and pepper to taste


  1. In a large pot heat olive oil and cook the onion until translucent. Add the garlic. In a saucepan heat the chicken stock. Add the torn broccoli rabe and kale and stir frequently until wilted. Add the beans to the pot and stir to combine. Add the chicken stock. Squeeze the whole tomatoes into the pot one by one and stir to combine. Add the thyme and season with salt and pepper to taste. Bring to a simmer and cook until heated through. Serve hot.