Description
A comforting and healthy Tuscan White Bean Soup that’s hearty, flavorful, and perfect for chilly days.
Ingredients
Scale
- 2 cans of white beans (cannellini or great northern), drained and rinsed
- 1 onion, diced
- 2 cloves of garlic, minced
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 2 cups kale, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Olive oil for sautรฉing
Instructions
- In a large pot, heat olive oil over medium heat.
- Add the diced onion and sautรฉ until translucent.
- Add the minced garlic and sautรฉ for another minute until fragrant.
- Stir in the white beans, diced tomatoes, vegetable broth, oregano, thyme, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes.
- Add the chopped kale and cook for another 5 minutes until the kale is wilted.
- Serve hot with rustic gluten-free bread for dipping.
Notes
For a creamier texture, blend a portion of the soup with an immersion blender. Great with added carrots or celery.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg