Description
Tuscan White Bean Soup is a delightful and nourishing dish that captures the essence of Italian comfort food. This hearty, vegan-friendly soup combines cannellini beans, fresh vegetables, and aromatic herbs to create a rich and flavorful experience. Perfect for meal prepping or cozy dinners, it’s not only easy to make but also versatile—customize it with your favorite veggies or spices! Pair it with rustic bread for a satisfying meal that warms the soul. With its protein-packed ingredients and wholesome goodness, this soup is an ideal choice for anyone seeking a comforting yet nutritious dish.
Ingredients
- 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 apple vinegar
- 2 cups chopped kale
- 2.5 – 4 cups vegetable or chicken broth
- Salt
- Black pepper
- Red pepper flakes
- Italian seasoning
- Bay leaves
- Dried thyme
- Dried oregano
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat and sauté the chopped onion until translucent.
- Add minced garlic, diced celery, and chopped carrots; sauté for about ten minutes until softened.
- Pour in the white apple vinegar and cook until most liquid evaporates.
- Stir in cannellini beans, broth (starting with 2.5 cups), tomato paste, and seasonings; bring to a boil.
- Cover and reduce heat; simmer for about fifteen minutes.
- Remove bay leaves and blend part of the soup until smooth; return blended soup to pot.
- Add chopped kale; simmer until wilted. Adjust seasoning as needed before serving warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Soup
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 430mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Customize by adding different vegetables like zucchini or spinach. For added protein, stir in cooked quinoa or lentils. Letting the soup sit for about 30 minutes after cooking allows flavors to meld beautifully.