Tuscan Bean Soup
Alex Brown

This Tuscan bean soup recipe by Ava Jane’s Kitchen is good at any time of year. The heartiness and warmth in this soup bring new meaning to cozy, comfort food. This recipe for Tuscan bean soup has abundant amounts of nourishing superfood ingredients like garlic, avocado oil, carrots, and beans that will nourish your body.

This Tuscan bean soup recipe is easy to make and even kids will like this recipe and ask for seconds!



1 shallot peeled and diced
1 leek chopped
2 tablespoons Ava Jane Avocado Oil
½ tsp of salt
3 cloves garlic peeled and chopped finely
3 celery stalks, chopped
2 carrots, chopped
14 oz can Italian diced tomatoes
14 oz can cannellini beans, drained
14 oz can butter beans, drained
½ cup of fresh basil, chopped
1/2 cup of fresh Italian parsley leaves, chopped
4 cups vegetable or chicken stock


Large soup pot, that’s it!


Heat your soup pot over medium-low heat and add the avocado oil, leek, shallot, garlic, celery, salt, and carrots. Cook, stirring often, for 15 to 20 minutes, or until veggies are just softening.

Stir in the tomatoes and cook for a few more minutes.

Add butter beans and cannellini beans, half of the basil and parsley, and stir. Cook for 10 minutes.

Add the veggie or chicken stock and bring the soup to a boil before reducing to a simmer for 25 to 30 minutes.

Add the remaining basil and parsley before serving for an added boost of color and flavor.

Serve and enjoy!

Looking for another Tuscan inspired recipe packed with superfoods? Try our easy One Skillet Tuscan Chicken Thighs recipe by Mira Dessy, The Ingredient Guru! Mira is an author, speaker, Holistic Nutritionist and real food advocate. Mira emphasizes the importance of a healthy lifestyle through whole foods and helps people how to decipher food labels like an expert.