Tuscan White Bean Soup with Kale
Ingredients
The soup base
-
2
tablespoons
olive oil
-
1
medium
onion, diced
-
2
medium
carrots, diced
-
2
ribs
celery, diced
-
½
teaspoon
salt
-
¼
teaspoon
pepper
-
1
medium
shallot, minced (optional)
-
6
cloves
garlic, minced
-
2
cans (15-ounce)
canned cannellini beans, drained and rinsed
-
2
tablespoons
Italian seasoning
-
4
cups
vegetable broth
-
3
cups
chopped kale (1-pound bunch lacinato kale)
Optional toppings
-
to taste
freshly grated parmesan cheese
-
to taste
crushed red pepper flakes
-
to taste
fresh bread
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add onion, carrot, celery, salt, and pepper; cook until onions are translucent.
- Stir in shallot (if using) and garlic; cook until fragrant.
- Add cannellini beans and Italian seasoning; mix well.
- Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 10 minutes.
- Blend about half of the soup until smooth, then return it to the pot.
- Stir in kale and cook until tender.
- Serve with optional toppings and enjoy.
Nutrition Facts (estimated)
Servings
4
Calories
230
Total fat
8g
Total carbohydrates
36g
Total protein
10g
Sodium
1572mg
Cholesterol
0mg
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