Tuscan White Bean Soup Recipe
An easy vegetarian 30-minute meal. So warm, satisfying, and healthy!
Servings: 6
Calories: 257kcal
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 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)
- 28 oz cannellini beans, drained and rinsed 2 - 14-ounce cans
- 28 oz diced tomatoes with juices 2 - 14-ounce cans
- 3 cups fresh kale, ribs removed and chopped
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- 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
Nutrition
Calories: 257kcal | Carbohydrates: 42g | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Sodium: 1244mg | Potassium: 1106mg | Fiber: 9g | Sugar: 7g | Vitamin A: 7259IU | Vitamin C: 55mg | Calcium: 201mg | Iron: 6mg