Description
Tuscan White Bean Soup is a hearty one pot meal made with cannellini beans, kale, herbs, and vegetables. Perfect as a vegan soup or gluten free dinner.
Ingredients
3 15 ounce cans cannellini beans drained and rinsed
1 yellow onion finely chopped
4 cloves garlic minced
2 tablespoons olive oil
2 large carrots peeled and chopped
1 stalk celery diced
1/3 cup white wine
2 cups chopped kale stems removed
2 1/2 – 4 cups vegetable or chicken broth
1 tablespoon tomato paste
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
1/4 teaspoon Italian seasoning
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon dried oregano
Instructions
1. Saute onion in olive oil until slightly browned.
2. Add garlic, celery and carrots. Cook until softened.
3. Add white wine and cook until reduced.
4. Add beans, broth, tomato paste, herbs and seasonings except kale.
5. Bring to boil, cover and simmer 15 minutes.
6. Remove bay leaves and blend 2-3 cups of soup until smooth.
7. Return blended soup to pot and stir.
8. Add kale and simmer until wilted.
9. Adjust seasoning and serve warm.
Notes
Start with 2 1/2 cups broth and add more as needed.
Add lemon juice before serving for brightness.
Soup thickens as it cools.