Description
This Tuscan White Bean Soup is a warm, comforting bowl of rustic Italian goodness that is as nourishing as it is delicious. Featuring creamy cannellini beans, vibrant fresh kale, and a aromatic base of carrots and celery, this plant-forward soup is perfect for a cozy weeknight meal. It is light, digestible, and full of earthy herbs, providing sustained energy without feeling heavy. Simple to prepare and excellent for meal prepping, this soup is sure to become a cherished staple in your kitchen.
Ingredients
1 tbsp extra virgin olive oil
1/2 cup yellow onion, finely chopped
3 cloves fresh garlic, minced
2 cups carrots, peeled and sliced into rounds
1.5 cups celery, diced
1 tsp dried thyme
2 cans (15 oz each) cannellini beans, rinsed and drained
6 cups vegetable broth
3 cups fresh kale, chopped
Salt and black pepper to taste
Instructions
Heat olive oil in a large pot over medium heat.
Add the onion, carrots, and celery, sautéing until softened about 5-7 minutes.
Stir in the minced garlic and thyme, cooking for another minute until fragrant.
Add the cannellini beans and vegetable broth, bringing the mixture to a gentle simmer.
Let the soup cook for 20 minutes to allow the flavors to meld.
Add the chopped kale and cook for another 3-5 minutes until wilted and tender.
Season with salt and pepper to taste and serve warm.
Notes
Serve with a slice of warm, crusty sourdough bread for a complete meal. Store leftovers in an airtight container in the refrigerator for up to 4 days.