Description
This hearty Tuscan White Bean & Kale Soup is a nourishing bowl of comfort, rich in flavor and perfect for any occasion.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 stalks celery, chopped
- 4 cups kale, chopped (or spinach)
- 2 cans (15 oz each) white beans (cannellini or great northern), drained
- 4 cups low-sodium vegetable broth
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, drizzle olive oil. Add diced onions, carrots, and celery. Sauté until softened, about 5 minutes.
- Stir in minced garlic and sauté for an additional minute until fragrant.
- Pour in vegetable broth and add drained white beans. Bring to a gentle boil.
- Stir in chopped kale (or spinach). Simmer uncovered for about 10 minutes until the greens are tender.
- Sprinkle in dried basil and oregano along with salt and pepper to taste. Stir well.
- Ladle into bowls and finish with a drizzle of olive oil if desired.
Nutrition
- Serving Size: 1 cup ≈ 240g
- Calories: 200
- Sugar: 2g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: For extra flavor, consider adding red pepper flakes for a spicy kick. You can substitute kale with spinach based on preference. This soup stores well; refrigerate leftovers for up to five days or freeze for later use.