Description
This rustic, vegetable-forward Tuscan white bean soup is a comforting bowl of goodness perfect for crisp evenings. Featuring creamy cannellini beans, vibrant carrots, celery, and healthy kale simmered in a fragrant vegetable broth, it is a naturally nourishing, fiber-rich meal that feels like a warm hug. Easy to prepare and even better the next day, this soup is the ultimate quick, wholesome dinner for busy families.
Ingredients
1 tablespoon olive oil
1/2 cup chopped onion
1/2 tablespoon minced garlic
2 cups peeled and sliced carrots
1.5 cups diced celery
1 teaspoon Italian seasoning
2 teaspoons fresh thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
2 15 oz cans cannellini beans, drained and rinsed
6 cups vegetable broth
4 cups chopped kale
Instructions
Heat olive oil in a large soup pot over medium heat.
Add the onion, carrots, and celery to the pot and sauté until softened.
Stir in the garlic, Italian seasoning, thyme, salt, pepper, and red pepper flakes, cooking until fragrant.
Add the cannellini beans and vegetable broth, bringing the mixture to a gentle boil.
Reduce heat to low and simmer for about 20 minutes to allow the flavors to meld.
Stir in the chopped kale and cook for an additional 3-5 minutes until the greens are tender.
Serve hot and enjoy immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can easily adapt this by adding zucchini or swapping kale for spinach. The soup thickens as it sits; add a splash of broth when reheating if desired.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Stovetop simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 4g
- Sodium: 450mg
- Fat: 3.5g
- Saturated Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 11g
- Protein: 10g
- Cholesterol: 0mg