Description

Tuscan White Bean Soup is a hearty, flavorful dish that combines protein-packed cannellini beans and vibrant vegetables into a comforting bowl of goodness. This vegan and gluten-free recipe is perfect for those busy weeknights or cozy gatherings, providing a wholesome meal that can be prepared in just one pot. With its rich blend of spices and fresh ingredients, this soup not only satisfies your hunger but also nourishes your body. Plus, it’s an excellent option for meal prep—make a large batch at the beginning of the week and enjoy delicious lunches or dinners throughout!

Ingredients

Scale

3 cans (15 oz each) 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 to 4 cups vegetable or chicken broth
1 tablespoon tomato paste
1 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
1/4 teaspoon red pepper flakes (omit if you don't like spice)
1/4 teaspoon Italian seasoning
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon dried oregano

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Instructions

Heat olive oil in a large pot over medium heat. Add onion and sauté until slightly browned.
Stir in garlic, celery, and carrots; continue cooking for about 10 minutes until softened.
Add white apple vinegar and sauté until most liquid evaporates.
Combine remaining ingredients except kale; stir well.
Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes.
Remove bay leaves. Blend about half the soup until smooth; return to pot.
Adjust thickness with more broth if needed; add kale and simmer until wilted.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Simmering
Cuisine: Italian

Nutrition

Serving Size: 1 cup (240g)
Calories: 220
Sugar: 3g
Sodium: 500mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 10g
Protein: 12g
Cholesterol: 0mg