Tuscan Bean Soup

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  • Total Time: 0 hrs 25 mins
  • Hands-on Time: 0 hrs 15 mins
  • Makes: 4 servings

Experience the flavor nuances of Tuscany in this soup that's packed with vegetables and cannellini beans, then well spiced with lemon powder, red pepper flakes, bay leaf, thyme, rosemary and more.


  • 4 teaspoons Frontier Co-op No Chicken Broth Powder

  • 3 1/2 cup water

  • 1/2 teaspoon Frontier Co-op Powdered Lemon Peel

  • 4 tablespoons Frontier Co-op Vegetable Soup Blend

  • 1 teaspoon Frontier Co-op Tomato Flakes

  • 1/4 teaspoon Frontier Co-op Crushed Red Chili Peppers

  • 1/2 teaspoon Frontier Co-op Thyme Leaf

  • 1/4 teaspoon Frontier Co-op Rosemary Leaf

  • 1/2 teaspoon Frontier Co-op Celery Flakes

  • 1 tablespoon Frontier Co-op Parsley Flakes

  • 3/4 tablespoon Frontier Co-op Sweet Basil

  • 1/4 teaspoon Frontier Co-op Garlic Powder

  • 1 Frontier Co-op Bay Leaf

  • 1 can (14 ounces) cannellini beans, drained and rinsed


    1. In a medium saucepan, combine 3 1/2 cups water and chicken broth powder. As the liquid heats, whisk until smooth.

    2. Once simmering, add lemon powder, dried vegetable soup blend, tomato flakes and red pepper flakes, if desired. Gently simmer for about five minutes until dehydrated vegetables begin to re-hydrate and become plump.

    3. Add remaining spices, bay leaf and beans and turn heat to low. Cook 5 to 10 minutes, until spices are open and aromatic and beans are cooked through.

    4. Remove bay leaf and garnish with optional toppings.

    5. Serve hot with fresh, warm bread, if desired.

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