vegan soup Tuscan white beans

Tuscan Soup with Butter Beans, Kale and Red Pepper

The Balanced Kitchen
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2


  • 5oo mls tomato passata or a tin of chopped tomatoes
  • 200 mls vegetable stock
  • 400 g butter beans 1 tin, drained
  • 1 bell red pepper seeds removed, chunky chopped
  • 1 large brown onion skin removed, diced
  • 2 cloves garlic minced
  • 1 tsp sweet smoked paprika
  • 1 tsp dried parsley
  • 1 tsp dried sage
  • 1 tsp dried rosemary


  • Place the onion and garlic in a casserole pot with a lid, add a dash of oil and cook on a low heat for 5 minutes until they begin to soften and become translucent.
  • Add the red pepper and replace the lid.  Cook for another few minutes.
  • Stir in the dried herbs and paprika spice.
  • Add the butter beans, stock and passata. Stir and replace the lid.
  • Simmer on a low-medium heat for 15 minutes until the soup is heated through.
  • Serve immediately while still hot.


You can make this one day ahead and reheat the next day.
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