Tuscan Navy Bean Soup
This quick Tuscan Navy Bean Soup is a hearty one-pot meal made with tender navy beans, tomatoes, vegetables, garlic, and Italian herbs. Ready in about 30 minutes, this easy vegan soup is comforting, flavorful, and perfect for a satisfying lunch or weeknight dinner.
Ingredients
- 2 15 ounce canned navy beans, rinsed and drained
- 1 14.5 ounce can diced tomatoes, undrained
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 carrots, peeled and diced small
- 2 celery stalks, diced small
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 teaspoon thyme
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon crushed red pepper flakes, optional
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon pepper, or to taste
- 1/4 cup chopped fresh parsley (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 6–8 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the garlic, tomato paste, thyme, Italian seasoning, crushed red pepper flakes, salt, and black pepper. Cook for 1 minute, stirring frequently, until fragrant.
- Add the diced tomatoes, vegetable broth, and navy beans. Stir to combine and bring the soup to a gentle boil.
- Reduce the heat to medium-low and simmer uncovered for 15–20 minutes, or until the vegetables are tender and the flavors have blended.
- Stir in the chopped parsley and serve. Enjoy your vegan Tuscan navy beans!