Tuscan White Bean Soup with Kale
Hearty and filling, this Tuscan White Bean Soup with Kale is a cozy, plant-based meal filled with vegetables, protein-packed beans, and Italian herbs.
Equipment
- Knife and cutting board
- large pot
- Blender or immersion blender
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 medium carrots diced
- 2 ribs celery diced
- 0.5 teaspoon salt
- 0.25 teaspoon pepper or to taste
- 1 medium shallot minced (optional)
- 6 cloves garlic minced
- 2 cans (15-ounce) cannellini beans drained and rinsed
- 2 tablespoons Italian seasoning
- 4 cups vegetable broth
- 3 cups kale chopped (1-pound bunch lacinato kale)
Optional for serving
- Freshly grated parmesan cheese
- Crushed red pepper flakes
- Fresh bread
Instructions
- Add oil to a large pot over medium-high heat. Stir in onion, carrot, and celery, salt, and pepper, and cook, stirring occasionally, 5 minutes, or until onions are translucent. Stir in shallot (if using) and garlic and cook 2 minutes, or until fragrant. Stir in cannellini beans and Italian seasoning and stir until evenly mixed. Pour in broth, bring to a boil over high heat, and then reduce heat to low and simmer 10 minutes.
- Transfer about half of the soup to a blender and blend on high for 30 seconds, or until smooth. (You can also blend about half of the soup in the pot with an immersion blender.) Pour blended soup back into the pot and stir until evenly mixed. Stir in kale and cook 4 minutes, or until tender.
- Serve with parmesan cheese, crushed red pepper flakes, and fresh bread if desired. Enjoy!
Nutrition
Serving: 1bowlCalories: 230kcal
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