Description
A comforting and nourishing Tuscan White Bean Soup, perfect for chilly evenings or quick family dinners, loaded with flavors from white beans, fresh vegetables, and aromatic herbs.
Ingredients
Scale
- 2 cans of white beans (rinsed and drained)
- 1 tablespoon olive oil
- 1 onion (chopped)
- 2 carrots (diced)
- 2 celery stalks (diced)
- 4 cloves garlic (minced)
- 6 cups vegetable stock
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 cups kale (chopped)
- 1 lemon (juiced)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion, diced carrots, and diced celery. Sauté for about 5 minutes, until softened.
- Mix in the minced garlic and cook for an additional minute.
- Stir in the rinsed white beans, vegetable stock, dried thyme, dried rosemary, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to let it simmer for 20 minutes.
- Add the chopped kale and cook for another 10 minutes.
- Remove from heat and stir in the lemon juice before serving warm.
Notes
For best flavor, consider sautéing garlic first and feel free to adjust the herbs to your palate.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 500mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg