Description
A hearty and comforting Tuscan White Bean Soup that is perfect for chilly days, packed with flavor and nutrition.
Ingredients
Scale
- 2 cups cooked white beans (cannellini or navy beans)
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 cups kale, chopped
- Juice of 1 lemon
Instructions
- In a large pot, heat olive oil over medium heat.
- Add onion, carrots, and celery; sauté until softened, about 5-7 minutes.
- 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 the chopped kale and lemon juice; cook for an additional 5 minutes.
- Adjust seasoning if necessary and serve hot.
Notes
- For a creamier soup, blend a portion of the soup and mix it back in.
- This soup can be stored in the refrigerator for up to 5 days.
- Freezes well for up to 3 months.
- Prep Time: 10 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: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Tuscan White Bean Soup, Comfort Food, Healthy Soup, Italian Recipe