Description
This Tuscan White Bean Soup is a flavorful and hearty dish, perfect for any occasion.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 can (15 ounces) white beans, drained and rinsed
- 4 cups vegetable broth
- 2 cups kale, chopped
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the onions, carrots, and celery, cooking until softened.
- Stir in the garlic, thyme, and rosemary, cooking for another minute.
- Add the white beans and vegetable broth, bringing to a boil.
- Reduce heat and simmer for 20 minutes.
- Add kale and cook for an additional 5 minutes, seasoning with salt and pepper.
- Stir in lemon juice before serving.
Notes
- This soup can be made ahead of time and freezes well.
- Serve with crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg