Tuscan White Bean Soup
Ingredients
The base
-
2
tablespoons
oil
-
1
large
red onion, finely diced
-
4
ribs
celery, finely diced
-
1
large
carrot, diced
-
5
cloves
garlic, minced
-
1
tablespoon
Italian seasoning
-
30
ounces
cooked white kidney beans
-
4
cups
vegetable broth
-
½
cup
water
-
1
cup
kale, shredded
-
1
small
lime, juiced
Seasoning
-
to taste
salt
-
to taste
pepper
Instructions
- Heat oil in a large pot over medium heat.
- Add onions, celery, carrots, salt, and pepper; sauté for about 8 minutes until onions are translucent.
- Stir in garlic and cook for another 5 minutes until fragrant.
- Add Italian seasoning and kidney beans; stir to combine.
- Pour in vegetable broth and bring to a boil, then simmer for about 20 minutes.
- Remove 2 cups of the soup and blend with ½ cup of water until smooth.
- Return the blended mixture to the pot and stir to combine.
- Add kale and lime juice; stir and let the residual heat wilt the kale.
- Allow to cool slightly before serving, ideally with bread.
Nutrition Facts (estimated)
Servings
8 servings
Calories
192
Total fat
4g
Total carbohydrates
30g
Total protein
10g
Sodium
518mg
Cholesterol
0mg
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