Tuscan White Bean Soup

Name: Tuscan White Bean Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 yellow onion (medium, diced); 2 carrots (peeled, diced); 2 celery stalks (diced); 3 clove garlic (minced); 1 teaspoon dried oregano; 0.5 teaspoon dried thyme; 1 can diced tomatoes (undrained); 2 can cannellini beans (rinsed, drained); 4 cup vegetable broth; 4 ounce kale (stems removed, chopped); 0.5 teaspoon kosher salt; 0.25 teaspoon black pepper; 0.5 whole crusty Italian bread; 3 cup mixed greens; 2 tablespoon Italian dressing

A rustic and flavorful vegetarian soup with cannellini beans, kale, diced tomatoes, and aromatic herbs in a rich vegetable broth, served with crusty Italian bread and a simple green salad.

Prep: 15 min
Cook: 35 min
Total: 50 min
Servings: 3
Cuisine: Italian
Difficulty: Easy
Cost: $4.21/serving

Dietary

Vegetarian
Dairy-Free
Vegan
Nut-Free
Soy-Free
Egg-Free
Pescatarian
High-Protein
High-Fiber

Ingredients

1 tablespoon olive oil
1 yellow onion (medium, diced)
2 carrots (peeled, diced)
2 celery stalks (diced)
3 clove garlic (minced)
1 teaspoon dried oregano
0.5 teaspoon dried thyme
1 can diced tomatoes (undrained)
2 can cannellini beans (rinsed, drained)
4 cup vegetable broth
4 ounce kale (stems removed, chopped)
0.5 teaspoon kosher salt
0.25 teaspoon black pepper
0.5 whole crusty Italian bread
3 cup mixed greens
2 tablespoon Italian dressing

Instructions

Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the yellow onion, carrots, and celery stalks and cook until softened, about 8-10 minutes.
Stir in the garlic, dried oregano, and dried thyme. Cook for 1 minute until fragrant.
Add the diced tomatoes (undrained), cannellini beans, and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes to allow flavors to meld.
Stir in the chopped kale and cook for another 5-7 minutes, or until the kale is tender.
Season the soup with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, adjusting to taste.
While the soup is finishing, slice the crusty Italian bread. In a small bowl, toss 3 cups of mixed greens with 2 tablespoons of Italian dressing.
Ladle the hot soup into bowls and serve immediately with slices of crusty Italian bread and the simple green salad.

Notes

For a richer flavor, you can mash a portion of the beans against the side of the pot to thicken the soup slightly. Store leftovers in an airtight container for up to 4 days.

Nutrition (per serving)

Calories: 445
Protein: 22.8 g
Carbohydrates: 70.3 g
Fat: 9.3 g
Fiber: 22.1 g
Sodium: 1280 mg
Saturated Fat: 1.3 g
Sugar: 10.2 g