Description
Enjoy this protein-packed Tuscan White Bean Soup. It is hearty and flavorful.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups vegetable broth
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
- 1 cup chopped kale
- Lemon juice, to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more.
- Pour in vegetable broth. Add cannellini beans, rosemary, thyme, and red pepper flakes. Season with salt and pepper.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in kale and cook until wilted, about 5 minutes.
- Stir in lemon juice before serving.
Notes
- Add more vegetable broth for a thinner soup.
- Use other beans if you do not have cannellini.
- Top with a drizzle of olive oil before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tuscan