Description
This Tuscan White Bean Soup is a cozy, one-pot meal packed with protein-rich beans, hearty kale, and flavorful herbs. It’s easy to make, naturally gluten-free, and perfect for meal prep.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 2 carrots, diced
- 2 ribs celery, diced
- 3 cups vegetable broth
- 2 cans (15 oz each) white beans, drained and rinsed
- 2 tbsp tomato paste
- 1 tsp Italian seasoning
- 1 tsp dried oregano
- ½ tsp thyme
- ¼ tsp red pepper flakes (optional)
- 1 bay leaf
- Salt and pepper, to taste
- 2 cups chopped kale (or spinach)
- 1 tbsp lemon juice
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and sauté for 3-4 minutes until translucent.
- Stir in garlic, carrots, and celery. Cook for another 3 minutes.
- Add tomato paste, Italian seasoning, oregano, thyme, and red pepper flakes. Stir well and cook for 1-2 minutes.
- Pour in vegetable broth, add white beans and the bay leaf. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Remove 2-3 cups of soup, blend until smooth, and return it to the pot for a creamy texture.
- Stir in kale, cook for 2-3 minutes until wilted, then finish with lemon juice.
- Adjust seasoning and serve hot.
Notes
- For extra creaminess, add coconut milk or cashew cream.
- Substitute spinach or Swiss chard for kale.
- Add chicken or turkey sausage for more protein.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian