Description
Tuscan White Bean Soup is a hearty dish perfect for cozy nights, packed with flavor and nutrition.
Ingredients
Scale
- 2 cups of white beans, cooked
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves of garlic, minced
- 4 cups of vegetable broth
- 1 can (14 oz) of diced tomatoes
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
- Salt and pepper to taste
- 2 cups of kale, chopped
- 2 tablespoons of olive oil
Instructions
- In a large pot, heat olive oil over medium heat.
- Add onion, carrots, and celery; sauté until softened.
- Stir in garlic and cook for another minute.
- Add the cooked white beans, vegetable broth, diced tomatoes, thyme, rosemary, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add chopped kale and cook for an additional 5 minutes.
- Adjust seasoning if necessary and serve hot.
Notes
- For a creamier texture, blend a portion of the soup and mix it back in.
- This soup can be stored in the refrigerator for up to 5 days.
- It freezes well; store in airtight containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg