Description
A comforting and hearty Tuscan white bean soup that is perfect for any occasion.
Ingredients
Scale
- 2 cans of white beans (cannellini or great northern), drained and rinsed
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves of garlic, minced
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 cups kale, chopped
- Olive oil for drizzling
Instructions
- In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery, and sauté until softened.
- Add the garlic and cook for another minute until fragrant.
- Stir in the white beans, diced tomatoes, vegetable broth, thyme, rosemary, salt, and pepper.
- Bring the soup to a boil, then reduce heat and let it simmer for about 20 minutes.
- Add the chopped kale and cook for an additional 5 minutes until wilted.
- Adjust seasoning as needed and serve hot, drizzled with olive oil.
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- It freezes well, so consider making a double batch for later.
- Feel free to add other vegetables or spices to customize the flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg