Tuscan Bean Soup (gluten & dairy-free)

Serves 6-8
Prep time 20 minutes
Cook time 40 minutes
Total time 1 hour
Dietary Gluten-free
Meal type Soup
Region Italian
There is nothing quite like the rich, complexity of flavors in this Tuscan Bean Soup (gluten & dairy-free). Pour yourself a bowl and allow the good earth flavors to warm your soul.


  • 1 Large chicken breast (sauteed and chopped)
  • 1 Medium onion (chopped)
  • 1 stalk celery (chopped)
  • 1 Large carrot (chopped)
  • 2 cloves garlic (minced)
  • 32fl oz organic chicken stock
  • 5 tablespoons Extra Virgin Olive Oil (divided- 2 for the chicken breast, 3 for the sauteed vegetables)
  • 15oz canned garbanzo beans (preferably organic)
  • 15oz canned cannelloni beans (preferably organic)
  • 15oz canned chopped tomatoes (preferably organic)
  • 1 cup water
  • 1 cup Kale (Chopped)
  • 1 1/2 teaspoon sea salt
  • 1 teaspoon cracked black pepper
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon red chili flakes


Step 1
Saute chicken breast in two tablespoons of evoo (extra-virgin-olive-oil). Brown on both sides, cooking thoroughly, approximately 15-20 minutes.
Step 2
Chop onion, celery, and carrots for immediate use, chop kale and set aside. Place onion, celery, and carrots into a large soup pot with 3 tbsp of evoo. Stir frequently, cooking on medium high heat until onion is translucent. Add garlic and saute another minute.
Step 3
Add chicken broth and water to the vegetables and stir. Add canned ingredients of garbanzo beans, cannelloni beans and tomatoes.
Step 4
Chop the chicken into small cubes and add to broth. Add all herbs and spices and turn down heat to simmer soup.
Step 5
Simmer for at least 15 minutes on low, then serve warm in bowls. Enjoy!