Tuscan Bean Soup
"Quick and easy weeknight dinner at your service 💁⁠ ⁠ This Tuscan Bean Soup is another little number from my 5-Ingredient Cookbook and it's SOOOOO easy to make (and cheap too!). ⁠ ⁠Just combine:⁠ 1) Beans⁠ 2) Kale⁠ 3) Onion⁠ 4) Carrots ⁠ 5) Pesto⁠ And, boom, dinner is served in under 30 minutes! Folk, I ain't lying when I say eating well is easy, you just need some tools in your toolkit, and 5-ingredient recipes are a great way to do it.⁠"
-- @stephaniekaynutrition
A Note from Feedfeed

Let's take a little trip to Tuscany why don't we? This vegetable-based soup is seasoned with pesto to give it multiple layers of herby flavor. You'll quickly become addicted to making this recipe because a) it's quick- I bet you have everything already in your fridge! b) it's deliciously healthy and c) it'll warm your heart and soul

This recipe is printed with permission from 5-Ingredient Recipes, by Stephanie Kay.


Prep time 5mins
Cook time 25mins
Serves or Makes: 4


  • Olive oil
  • 1 onion, diced
  • 2 carrots, peeled and sliced
  • 3 tablespoons vegan pesto
  • 1 (15.5 ounce) can white beans
  • 4 cups kale, ribs removed and roughly chopped
  • Salt, To taste
  • Black pepper, To taste


  • Step 1

    Heat a drizzle of olive oil in a pot on medium heat. Add the onion and carrots and cook until tender, 4-5 minutes. Add the pesto and cook for 30 seconds, then stir in the white beans and 4 cups of water.

  • Step 2

    Reduce heat to simmer and cook for 10 minutes.

  • Step 3

    Stir in chopped kale. Cook for 5 minutes, until bright green. Season to taste with salt and black pepper.

  • Step 4

    Serve immediately or store in the fridge for up to 5 days.