Description
Tuscan White Bean Soup is a hearty dish packed with flavor and nutrition.
Ingredients
Scale
- 2 cups of canned white beans, drained and rinsed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 3 carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 cups kale, chopped
Instructions
- Heat olive oil in a pot over medium heat.
- Add onion, garlic, carrots, and celery. Sauté until softened.
- Add vegetable broth, thyme, and rosemary. Bring to a boil.
- Add white beans and kale. Simmer for 15 minutes.
- Season with salt and pepper. Serve hot.
Notes
- This soup can be stored in the refrigerator for up to three days.
- It can be frozen for up to three months.
- Feel free to add other vegetables for variety.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Tuscan White Bean Soup, hearty soup, vegan recipe