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Tuscan white bean soup - Dr. Axe

Tuscan White Bean Soup Recipe

  • Author: Dr. Josh Axe
  • Total Time: 45 minutes
  • Yield: 8 1x
  • Diet: Gluten Free


My Tuscan white bean soup comes together in just 45 minutes. This Mediterranean soup is full of veggies like zucchini, kale and cabbage.


  • 2 tablespoons avocado oil
  • 1 white onion chopped
  • 3 carrots, diced
  • 3 stalks of celery, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon sage leaves
  • ½ cup fresh parsley
  • 1 roma tomato, diced
  • 1 zucchini, diced
  • 1 yellow squash, diced
  • 1½ cup purple cabbage, sliced
  • 1½ cup lacinato kale
  • two 15.5 ounce cans of cannellini beans, rinsed
  • 6 cups vegetable broth or chicken broth
  • Salt and pepper to taste
  • Crumbled goat cheese for topping (optional)


  1. In the bottom of a stock pot add avocado oil and pan fry the carrots, onions, celery, garlic and squash over medium heat.
  2. Add broth.
  3. Add in the rest of the ingredients and simmer for 30 minutes.
  4. Top with crumbled goat cheese. (optional)


Use vegetable broth to keep it vegetarian. You can use your meat stock of choice if you aren’t concerned with keeping it vegan/vegetarian.

You can customize this recipe with different veggies and even add another protein source if you’d like, such as tempeh, chicken, bacon or beef.

Cheese topping is optional.

  • Prep Time: 5min
  • Cook Time: 40min
  • Category: Soups
  • Method: Stovetop
  • Cuisine: Mediterranean


  • Serving Size: 422g
  • Calories: 202
  • Sugar: 5.9g
  • Sodium: 651mg
  • Fat: 4.2g
  • Saturated Fat: 0.6g
  • Unsaturated Fat: 3.6g
  • Trans Fat: 0g
  • Carbohydrates: 33.7g
  • Fiber: 7.7g
  • Protein: 9.7g
  • Cholesterol: 0mg

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