Description
A hearty and flavorful Tuscan White Bean Soup that’s easy to make. This soup is perfect for a comforting meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups vegetable broth
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 bunch kale, stems removed and leaves chopped
- 1 tablespoon lemon juice
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Stir in garlic, rosemary, thyme, salt, and pepper. Cook for 1 minute more until fragrant.
- Pour in vegetable broth, cannellini beans, and diced tomatoes. Bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Add chopped kale and cook until wilted, about 5 minutes.
- Stir in lemon juice.
- Serve hot.
Notes
- For a creamier soup, blend a portion of the soup before adding the kale.
- Add a pinch of red pepper flakes for a little heat.
- Garnish with fresh parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg