Tuscan White Bean and Kale Soup is a nutritious and satisfying dish that brings together wholesome ingredients in a delightful combination. The creamy texture of the white beans paired with the vibrant greens of the kale creates a visually appealing and comforting bowl of soup.
Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (15 oz) white beans (such as cannellini), drained and rinsed
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes, undrained
- 4 cups kale, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley, for garnish
- Lemon wedges, for serving
Directions:
- In a large pot, heat olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté until the vegetables are tender, about 5-7 minutes.
- Add the minced garlic and cook for another minute, stirring frequently.
- Stir in the white beans, vegetable broth, diced tomatoes, thyme, rosemary, salt, and pepper. Bring to a boil.
- Reduce the heat and let the soup simmer for 15 minutes to allow the flavors to meld.
- Add the chopped kale and cook for an additional 5-7 minutes, or until the kale is wilted and tender.
- Taste and adjust the seasoning if necessary. Serve hot, garnished with fresh parsley and lemon wedges.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 220 kcal | Servings: 6 servings
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