Description
This One-Pot Creamy Tuscan White Bean & Kale Soup is bursting with flavor and packed with nutrition. Quick to prepare, it combines white beans, fresh kale, and tomatoes for a comforting meal perfect for any night!
Ingredients
Scale
- 1 tbsp olive oil
- 1 medium-large yellow onion, finely diced
- 2–3 large garlic cloves, minced
- 2 celery stalks, diced
- 2 large carrots, leave unpeeled and dice
- 1 medium-sized zucchini, diced
- 3 cups chopped kale
- 1 can 15 oz fire roasted diced tomatoes
- 1 can 15 oz cannellini beans
- 2 tablespoons tomato paste
- 4 cups vegetable broth
- 3–4 large fresh thyme sprigs
- 2 heaping teaspoons chopped fresh oregano
- 1 tablespoon chopped fresh basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 healthy pinch red pepper flakes
Instructions
- In a large pot or Dutch oven over medium heat, heat olive oil and sauté diced onion, carrots, celery, and a sprinkle of salt for 4-5 minutes.
- Add minced garlic and diced zucchini to the pot and cook for an additional 3 minutes.
- Pour in the diced tomatoes, tomato paste, vegetable broth, cannellini beans, thyme sprigs, basil, oregano, salt, pepper, and red pepper flakes. Stir to combine and cover. Let the soup simmer on low-medium heat for 30 minutes, stirring occasionally.
- After 30 minutes, turn off the heat and fold in the chopped kale, letting it wilt for about 2-3 minutes in the hot soup.
- Before serving, taste the soup and adjust seasoning with salt as needed. Garnish with additional fresh basil.
Notes
For a thicker soup, you can blend a portion of the soup and mix it back in.
Feel free to adjust the spice level by adding more or fewer red pepper flakes.
This soup can be stored in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 500mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg