Name: Tuscan White Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 0.50 tsp salt; 0.25 tsp black pepper; 2.00 tbsp olive oil; 2.00 large carrots, sliced; 2.00 celery stalks, sliced; 4.00 cups vegetable broth; 1.00 large yellow onion, chopped; 3.00 garlic cloves, minced; 2.00 15 oz cans canned white beans, drained and rinsed; 4.00 cups kale, chopped; 1.00 tsp dried thyme; 1.00 tsp dried rosemary; 0.25 tsp red pepper flakes (optional); 0.25 cup parmesan cheese, grated (optional)

Tuscan White Bean Soup

Warm and comforting, this soup combines the rustic charm of Tuscan cuisine with modern simplicity. Ideal for chilly evenings, the hearty mix of white beans, kale, and vegetables brings a vibrant, satisfying flavor. It's both nourishing and easy to make, providing a nourishing option for those seeking comfort food with a healthy twist.

For a velvety texture, consider blending a portion of the soup before adding the kale. If you prefer a bit of heat, a pinch of red pepper flakes will do the trick. Vegetarian or vegan diets can easily enjoy this soup by using vegetable broth and omitting any optional cheese toppings.

Serve with crusty bread for dipping, or pair with a light salad for a full meal. This soup is perfect for family dinners, meal prep, or cozy gatherings with friends. It's versatile for any season, but especially delightful as the weather turns cooler.

45min total

4 servings

320 kcal

Ingredients

0.50 tsp salt
0.25 tsp black pepper
2.00 tbsp olive oil
2.00 large carrots, sliced
2.00 celery stalks, sliced
4.00 cups vegetable broth
1.00 large yellow onion, chopped
3.00 garlic cloves, minced
2.00 15 oz cans canned white beans, drained and rinsed
4.00 cups kale, chopped
1.00 tsp dried thyme
1.00 tsp dried rosemary
0.25 tsp red pepper flakes (optional)
0.25 cup parmesan cheese, grated (optional)

Instructions

1

Heat olive oil in a large pot over medium heat.
2

Add onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables start to soften.
3

Stir in garlic and cook for 1 more minute.
4

Add the white beans and vegetable broth, stirring well.
5

Season with thyme, rosemary, salt, pepper, and optional red pepper flakes.
6

Bring the soup to a simmer and cook for 15 minutes, stirring occasionally.
7

Add the kale and cook for an additional 5 minutes until wilted.
8

For a thicker consistency, blend half of the soup and return to the pot.
9

Serve hot, garnished with optional Parmesan cheese.

Tuscan White Bean Soup

Instructions

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