Description
Indulge in the warmth of Tuscan White Bean Soup, a delightful one-pot meal that brings together rich flavors and wholesome ingredients. This vegan and gluten-free soup is not only quick to prepare but also packed with protein, making it an ideal choice for weeknight dinners or meal prep.
Ingredients
Scale
- 3 cans cannellini beans (drained and rinsed)
- 1 yellow onion (finely chopped)
- 4 cloves garlic (minced)
- 2 tablespoons olive oil
- 2 large carrots (peeled and chopped)
- 1 stalk celery (diced)
- 1/3 cup white wine
- 2 cups chopped kale
- Vegetable or chicken broth
- Tomato paste
- Salt
- Black pepper
- Red pepper flakes
- Italian seasoning
- Bay leaves
- Dried thyme
- Dried oregano
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the onion until slightly browned.
- Add garlic, celery, and carrots; sauté for about ten minutes until softened.
- Deglaze with white wine; cook until most liquid evaporates.
- Stir in remaining ingredients except kale; start with 2 ½ cups broth.
- Bring to a boil, cover, reduce heat, and simmer for fifteen minutes.
- Remove bay leaves, blend half of the soup until smooth; return to pot.
- Adjust consistency with more broth if desired.
- Fold in kale; simmer until wilted. Taste and adjust seasonings before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: One-pot cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 2g
- Sodium: 500mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg