Description
Tuscan White Bean Soup is a nourishing and comforting dish, perfect for chilly evenings or cozy gatherings. This hearty soup combines creamy cannellini beans with fresh kale, aromatic garlic, and vibrant vegetables, resulting in a delightful blend of flavors that warms your soul. Quick to prepare and full of wholesome ingredients, this recipe is ideal for busy weeknights or when you’re craving a warm hug in a bowl.
Ingredients
Scale
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 4 cloves garlic, minced
- 1 medium yellow onion, chopped
- 2 medium carrots, diced
- 4 cups fresh kale, chopped
- 1 tsp dried oregano
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, garlic, and carrots; sauté until softened (about 5 minutes).
- Stir in chopped kale until wilted, then add the cannellini beans.
- Pour in vegetable broth and bring to a gentle boil while scraping any bits from the bottom of the pot.
- Season with oregano, salt, and pepper; let simmer on low heat for about 15 minutes.
- For a creamier texture, blend soup briefly with an immersion blender.
- Serve warm with a drizzle of olive oil and garnishes as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 3g
- Sodium: 490mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg
Keywords: Feel free to substitute cannellini beans with chickpeas for a different flavor profile. Add lemon juice or crushed red pepper for extra brightness or heat. Store leftovers in an airtight container for up to five days or freeze for longer storage.