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Tuscan White Bean Soup

Tuscan White Bean Soup
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Indulge in a warm bowl of Tuscan White Bean Soup, a comforting blend of flavors perfect for chilly nights or meal prep. This soup is not only hearty and nourishing but also entirely plant-based and gluten-free, making it an ideal choice for anyone seeking a wholesome dish. With protein-rich cannellini beans, vibrant kale, and aromatic spices, this recipe offers both satisfaction and nutrition in every spoonful. Prepare this one-pot wonder in under an hour, and enjoy the delightful combination of textures and tastes that will leave you coming back for more.

Ingredients

Scale
  • 3 cans (15 ounces each) cannellini beans (drained and rinsed)
  • 1 yellow onion (finely chopped)
  • 4 cloves garlic (minced)
  • 2 large carrots (peeled and chopped)
  • 1 stalk celery (diced)
  • 2 tablespoons olive oil
  • 1/3 cup white apple vinegar
  • 2 cups chopped kale (stems removed)
  • 2.5 to 4 cups vegetable or chicken broth
  • 1 tablespoon tomato paste
  • 1 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 1/4 teaspoon red pepper flakes (omit if you don't like spice)
  • 1/4 teaspoon Italian seasoning
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano

Instructions

  1. Heat olive oil in a large pot over medium heat. Sauté the chopped onion until slightly browned.
  2. Add minced garlic, diced celery, and chopped carrots; sauté for about 10 minutes until softened.
  3. Pour in the white apple vinegar and cook until most liquid evaporates (around 5 minutes).
  4. Stir in the cannellini beans and remaining ingredients except for kale; mix well.
  5. Bring to a boil, then cover and reduce heat to low. Let simmer for about 15 minutes.
  6. Discard bay leaves; blend part of the soup until creamy and return to pot.
  7. Add kale; simmer until wilted. Adjust seasonings as needed before serving.

Nutrition

Find it online: https://cooknatalie.com/tuscan-white-bean-soup/

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