Description
This One-Pot Creamy Tuscan White Bean & Kale Soup is a delightful blend of fresh vegetables and creamy beans. Perfect for a comforting dinner, this recipe brings together irresistible flavors and simple preparation, making it an ideal choice for cozy nights in.
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 on medium heat, sauté the diced onion, carrots, celery, and a pinch of salt in olive oil for 4-5 minutes.
- Add the minced garlic and zucchini, and cook for an additional 3 minutes.
- Stir in the diced tomatoes, tomato paste, vegetable broth, cannellini beans, thyme sprigs, basil, oregano, salt, black pepper, and red pepper flakes.
- Cover and let the soup simmer on low-medium heat for 30 minutes, stirring occasionally.
- Turn off the heat and stir in the kale leaves, allowing them to wilt for 2-3 minutes before serving.
- Taste and adjust flavor with more salt if needed. Garnish with additional fresh basil and serve.
Notes
For a thicker soup, blend a portion of the soup and return to the pot.
Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 600mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg