This soup is simple and hearty, and very healthy! It’s vegan and can be made gluten-free, and I promise you won’t miss a thing. Serve with a salad and bread for a delicious meal.

Amy’s Tuscan Bean Soup


Amy's Tuscan Bean Soup


Saute in a large stock pot over medium heat for 5 minutest:

  • 1 Tbsp olive oil
  • 1 cup chopped onion
  • 3 stalks sliced celery
  • 3 tsp minced garlic (3 cloves)


Stir in and saute for 2-3 minutes more:

  • 1 Tbsp whole wheat flour (omit if making gluten-free)
  • 1 tsp chopped fresh rosemary
  • 1 Tbsp Italian seasoning
  • 1/4 tsp pepper


Add and bring to a boil, then simmer uncovered 10-15 minutes while stirring occasionally:

  • 8 cups vegetable broth
  • 1 can lima beans, rinsed and drained
  • 1 can garbanzo beans, rinsed and drained
  • 1 can red kidney beans, rinsed and drained
  • 2 Tbsp tomato paste


Add and bring to a boil, then simmer uncovered 10 minutes until vegetables are tender:

  • 2 cups cooked barley (omit if making gluten-free)
  • 1 large diced potato, unpeeled
  • 1 cup chopped carrots
  • 2 cups chopped kale






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