Packed with veggies, this version of the ancient soup is from Tuscany, Italy. Substitute frozen green beans for fresh to make preparation easier.


  • 2 tbsp olive oil
  • 1 red onion, chopped
  • 2 medium carrots, peeled and sliced
  • 1 large celery stalk, sliced
  • 1 tsp minced fresh rosemary or 1/4 tsp dried
  • 1 (15 oz) can diced tomatoes
  • 1 large russet potato, peeled and diced
  • 1 bunch kale, stems removed, thinly sliced
  • 2 (15 oz) cans cannellini beans, rinsed and drained
  • 7 cups water, vegetable broth or bone broth
  • 1/2 lb green beans, trimmed and cut in 1-inch pieces
  • Salt and pepper
  • Parmesan cheese for serving (optional)



  • Large soup pot or Dutch oven
  • Measuring spoons and cups
  • Can opener
  • Knife
  • Cutting board
  • Peeler
  • Ladle or large spoon

How to:

In a large soup pot or Dutch oven, heat oil on medium to medium-high heat. Add the onion,carrots, celery, rosemary, and season to taste with salt and pepper. Cook, stirring occasionally, until onion begins to become translucent, about 8 minutes. Add tomatoes; cook until some of the fluid evaporates, about 2 minutes. Add potato, kale, cannellini beans and water. Bring to a boil. Stir in the green beans. Leave uncovered, reduce heat and simmer until vegetables aretender, about 20 minutes. Season again with salt and pepper if needed. Garnish with Parmesan cheese, if desired.