Description
A hearty and flavorful Tuscan-inspired white bean soup.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes
- 8 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
- Salt and freshly ground black pepper to taste
- Crusty bread for serving
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
- Add garlic, rosemary, thyme, and red pepper flakes. Cook for 1 minute more until fragrant.
- Pour in vegetable broth, cannellini beans, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Stir in chopped kale and cook until wilted, about 5 minutes.
- Season with salt and pepper to taste.
- Serve hot with crusty bread.
Notes
- For a creamier soup, blend about 1 cup of the soup and return it to the pot.
- You can add cooked sausage or chicken for extra protein.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8g
- Sodium: 700mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg
Keywords: Tuscan white bean soup, cannellini bean soup, kale soup, Italian soup, vegetarian soup, hearty soup