Tuscan Cannellini Soup

A quick and comforting Italian-inspired soup packed with cannellini beans, kale, diced tomatoes, and savory herbs, served with crusty whole wheat bread.

• Prep: 10 min
• Cook: 18 min
• Total: 28 min
• Servings: 4.5
• Cuisine: Italian
• Difficulty: Easy

Dietary

• Vegetarian
• Dairy-Free
• Nut-Free
• High-Fiber
• Pescatarian
• Low-Fat
• Low-Sugar
• Low-Saturated-Fat
• Low-Cholesterol
• Low-Calorie

Tags

• one-pot
• sauté
• healthy
• rich
• quick

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion (medium, chopped)
• 2 clove garlic (minced)
• 2 can cannellini beans (rinsed and drained)
• 1 can diced tomatoes (undrained)
• 4 cup vegetable broth
• 1 teaspoon dried oregano
• 0.5 teaspoon dried basil
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 4 cup fresh kale (chopped)
• 1 cup whole wheat baguette (sliced, for serving)

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped yellow onion and sauté until softened, about 5 minutes.
2. Stir in minced garlic and cook for 1 minute until fragrant.
3. Add rinsed cannellini beans, diced tomatoes (undrained), vegetable broth, dried oregano, dried basil, kosher salt, and black pepper. Bring to a simmer.
4. Stir in the chopped fresh kale. Cook for 5-7 minutes, or until the kale has wilted and softened.
5. Taste and adjust seasoning if needed. Serve hot with slices of whole wheat baguette.

Nutrition (per serving)

• Calories: 360
• Protein: 22.9 g
• Carbohydrates: 57.3 g
• Fat: 6.7 g
• Fiber: 15.6 g
• Sodium: 810 mg
• Saturated Fat: 1.1 g
• Sugar: 7.8 g