Description
This One-Pot Creamy Tuscan White Bean & Kale Soup brings together irresistible flavors with simple prep, making it an ideal comfort food for quick dinners or healthy meals.
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, warm the olive oil and sauté the diced onion, carrots, celery, and a little salt for 4-5 minutes.
- Add the minced garlic and zucchini to the pot, cooking for an additional 3 minutes.
- Introduce the diced tomatoes, tomato paste, vegetable broth, cannellini beans, thyme sprigs, basil, oregano, salt & pepper, and red pepper flakes. Cover and let simmer on low-medium heat for 30 minutes, stirring occasionally.
- Turn off the heat and stir in the chopped kale leaves, allowing them to wilt in the hot soup for 2-3 minutes.
- Before serving, taste the soup and adjust the salt if necessary. Garnish with more fresh basil before serving.
Notes
For an extra depth of flavor, consider using homemade vegetable broth.
You can substitute the fresh herbs with dried herbs if needed, adjusting the quantities accordingly.
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 4g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg