Description
This One-Pot Creamy Tuscan White Bean & Kale Soup is a delightful blend of fresh herbs, hearty beans, and healthy vegetables, making it a perfect choice for a quick yet fulfilling dinner. Enjoy the irresistible flavor packed in every spoonful!
Ingredients
Scale
- 1 tbsp olive oil
- 1 medium-large yellow onion, finely diced
- 2–3 large garlic cloves, minced
- 2 celery stalks, diced
- 2 large carrots, leave unpeeled and dice
- 1 medium-sized zucchini, diced
- 3 cups chopped kale
- 1 can 15 oz fire roasted diced tomatoes
- 1 can 15 oz cannellini beans
- 2 tablespoons tomato paste
- 4 cups vegetable broth
- 3–4 large fresh thyme sprigs
- 2 heaping teaspoons chopped fresh oregano
- 1 tablespoon chopped fresh basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 healthy pinch red pepper flakes
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat.
- Sauté the diced onion, carrots, celery, and a pinch of salt for 4-5 minutes.
- Add minced garlic and zucchini, cooking for an additional 3 minutes.
- Stir in diced tomatoes, tomato paste, vegetable broth, cannellini beans, thyme sprigs, basil, oregano, salt, and pepper.
- Cover and let the soup simmer on low-medium heat for 30 minutes, stirring occasionally.
- Turn off the heat and mix in the chopped kale, allowing it to wilt for 2-3 minutes.
- Taste the soup and adjust seasoning if necessary before serving.
Notes
For a richer flavor, use homemade vegetable broth.
Feel free to adjust the spice level by varying the amount of red pepper flakes.
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 4g
- Sodium: 600mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg