Description
Warm and hearty, this Tuscan White Bean & Kale Soup is a comforting blend of earthy beans and vibrant greens—perfect for chilly nights.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth (low-sodium)
- 1 can (15 oz) cannellini beans, rinsed and drained
- 4 cups fresh kale, chopped (or spinach)
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, add olive oil. Once hot, add chopped onion, carrots, and celery. Sauté until softened—about five minutes.
- Stir in minced garlic and cook for another minute until fragrant.
- Pour in diced tomatoes with their juices followed by vegetable broth. Bring to a gentle boil while stirring occasionally.
- Once boiling, add rinsed white beans into the pot. Stir well to combine all ingredients.
- Add chopped kale along with Italian seasoning. Simmer until the kale wilts down—about five minutes more.
- Season with salt and pepper to taste. Ladle into bowls while still hot.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 218
- Sugar: 3g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: For added flavor, use fresh herbs like thyme or rosemary. Substitute kale with spinach or chard for variety. Serve with crusty bread or a fresh salad for a complete meal.