Tuscan White Bean & Vegetable Soup
15min
30min
4
556
Chef's Note
For a creamier texture, blend 1 cup of the soup and return it to the pot instead of mashing. This soup tastes even better the next day as flavors continue to develop, making it perfect for meal prep. Store in the refrigerator for up to 3 days.
Tags
Ingredients
3 tablespoons olive oil
1 large, diced onion
2 medium, diced carrots
2 stalks, diced celery
3 cloves, minced garlic
1 tablespoon Italian seasoning
1/4 teaspoon red pepper flakes
3 cans (15 oz each), drained and rinsed cannellini beans
1 can (28 oz) diced tomatoes
6 cups vegetable broth
4 cups, chopped kale
1 cup, grated Parmesan cheese
8 slices whole grain bread
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup, chopped fresh basil
Instructions
- 1
Heat 3 tablespoons of olive oil in a large pot over medium heat.
- 2
Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks. Cook for 5 minutes until vegetables begin to soften.
- 3
Add 3 minced garlic cloves, 1 tablespoon Italian seasoning, and 1/4 teaspoon red pepper flakes. Cook for 1 minute until fragrant.
- 4
Add 3 cans of drained and rinsed cannellini beans, 1 can of diced tomatoes with their juice, and 6 cups of vegetable broth. Stir to combine.
- 5
Bring the soup to a boil, then reduce heat and simmer for 15 minutes to allow flavors to meld.
- 6
Using a potato masher or the back of a spoon, mash about 1/3 of the beans in the pot to thicken the soup.
- 7
Add 4 cups of chopped kale and cook for an additional 5 minutes until the kale is wilted.
- 8
Season with 1 teaspoon salt and 1/2 teaspoon black pepper, adjusting to taste.
- 9
Serve hot with 2 slices of whole grain bread per serving, topped with 1/4 cup grated Parmesan cheese and a sprinkle of fresh basil per serving.
Nutrition Information (per serving)
556
35g
62g
19g
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