Tuscan White Bean Soup
This Tuscan White Bean Soup is a one-pot, vegan, gluten-free dish, perfect for meal prep and full of protein.
Equipment
- large pot
Ingredients
- 3 15 ounce cans cannellini beans drained and rinsed
- 1 medium yellow onion finely chopped
- 4 cloves garlic minced
- 2 tablespoons olive oil
- 2 large carrots peeled and chopped
- 1 stalk celery diced
- ⅓ cup white wine I used pinot grigio
- 2 cups chopped kale stems removed, finely chopped
- 2 ½ – 4 cups vegetable or chicken broth see notes
- 1 tablespoon tomato paste
- 1 teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- ¼ teaspoon red pepper flakes omit if you don’t like spice
- ¼ teaspoon Italian seasoning
- 2 leaves bay leaves
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
Instructions
- Saute the finely chopped onion in a large pot with the olive oil.
- Once it starts to brown slightly, add in the garlic, celery, and carrot. Saute an additional 10 minutes to let the veggies soften and brown slightly.
- Add in the white wine and saute until most of the liquid has evaporated, about 5 minutes.
- Add in all remaining ingredients except for the kale and stir well.
- Bring to a boil, then cover and reduce heat to low. Let simmer for 15 minutes.
- Discard the bay leaves, then transfer about 2 ½ – 3 cups worth of the soup to a blender. Blend until smooth.
- Transfer back to the pot and stir well to combine. If it’s too thick, add in more broth until it reaches your desired consistency.
- Add in the chopped kale and let simmer for a few minutes to allow the kale to wilt. Taste and adjust flavors as desired.
- Serve warm as is or with a hearty bread on the side.
Notes
The amount of broth can vary depending on your desired thickness. Start with 2 ½ cups for a thicker stew and add more for a thinner soup. Wine is optional but recommended for flavor.
Nutrition
Serving: 1bowlCalories: 221kcalCarbohydrates: 25gProtein: 15gFat: 5gSaturated Fat: 1gPotassium: 198mgFiber: 14gSugar: 1g
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