Tuscan Bean Soup

Products you'll need:

CAMPBELL’S® Ready to Use Vegetable Broth

CAMPBELL’S® Ready to Use Vegetable Broth

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  • 3 tbsp (45 mL) olive oil
  • 2 medium leeks, cleaned and finely chopped (whites and pale green parts)
  • 1 medium onion, chopped fine
  • 2 garlic cloves, chopped fine
  • 1 large potato, diced
  • 1 carton CAMPBELL’S® Ready to Use Vegetable Broth
  • 19 oz (538 g) white cannellini beans, drained, liquid reserved
  • 2 cups (500 mL) savoy cabbage (or other green cabbage, chopped
  • 3 tbsp (45 mL) pesto,
  • 1/4 tsp (1 mL) black pepper
  • 1/4 cup (60 mL) lemon zest
  • 1/2 cup (125 mL) lemon juice
  • 1/2 cup (125 mL) Parmesan cheese
  • 1/4 cup (60 mL) chopped parsley


  1. Heat oil in a large heavy bottom pot over medium-high heat and sauté leeks and onions for 3-4 minutes until soft. Add garlic and continue to cook for 1 minute.
  2. Add potatoes, broth and reserved bean liquid, cover and simmer over low heat for 15 minutes.
  3. Add beans, cabbage, pesto, black pepper and lemon juice, simmer for another 15 minutes.
  4. Partially puree the soup using a hand blender for 10 seconds to increase the thickness
  5. Garnish with chopped parsley and cheese.

Recipe tips

Instead of using a hand blender you can transfer ¼ of the soup to a blender and puree. Stir pureed soup back into pot and combine.

Ratings & Reviews

  • Tony S.

    January 25, 2014

    Review by Tony S.

    I exchanged the pesto for 3/4 tsp. Thyme and 3/4 tsp. Italian seasoning. I don't really like pesto. I also added 1 cup diced celery and 4 cups of sliced spinach. I served this soup to several people who really liked it. T.S.

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Amount Per Serving
Calories 250
Fat 9 g
Sodium 510 mg
Carbohydrate 31 g
Dietary Fibre 6 g
Protein 10 g
Calcium 15 %DV
  • One serving of vegetables
  • Source of calcium
  • Good Source of fibre

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