Need an easy and fast meal for those busy weeknights? This Tuscan white bean soup is a great go-to recipe. It’s hearty, warm and totally satisfying. My family loves this soup, even my carnivore husband. So simple and full of comforting flavors.
In a large heavy-bottomed pot saute onions, carrots, and celery. Dump the garlic, red pepper flakes, thyme, bay leaf and rosemary. Saute another 1 minute.
Pour in the vegetable broth, beans, tomatoes, salt, and pepper. Bring to a boil, turn down to a simmer, cover with a lid and cook for 15 minutes. Add the kale and simmer another 10-15 minutes. Remove the bay leaf, use an immersion blender to partially puree the soup. Leave some chunks of beans and vegetables. If you don’t have an immersion blender, remove a couple of cups of soup to a blender, puree then pour back into the pot.
Easy, quick and completely satisfying! Can’t go wrong with this soup.
Tuscan White Bean Soup
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, pressed
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- 1- quart vegetable broth (or chicken)
- 2 14 ounce cans cannellini beans, drained and rinsed
- 1 14 ounce can diced tomatoes with juices
- 3 cups kale, ribs removed and chopped
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Heat 2 tablespoons of olive oil in a large heavy-bottomed pot over medium-high heat. Add the onions, carrots, and celery. Saute for about 4 minutes.
- Add the garlic, red pepper flakes, thyme, bay leaf and rosemary. Cook another 1 minute.
- Stir in the broth, beans, tomatoes, salt, and pepper. Bring the contents to a boil, then turn the heat down to low and simmer. Cover the pot and simmer for 15 minutes.
- Add the kale and simmer another 10 minutes.
- Remove the bay leaf. Use an immersion blender to partially puree the soup, leaving some chunks of beans vegetables for texture.
- Taste and adjust seasonings as needed.
- Serve topped with Parmesan
Recipe inspired by thewanderlustkitchen