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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Tuscan White Bean And Kale Soup

10.0

2 tablespoons Olive Oil (or preferred oil)

½ large Onion (diced (1 cup))

2 Carrots (diced (1 cup))

2 ribs Celery (diced (1 cup))

5 cloves Garlic (minced)

1 (28-ounce can) Diced Tomatoes or Crushed Tomatoes (don't drain)

2 (15-ounce cans) Cannellini Beans (drained and rinsed (about 3 cups))

4 cups Vegetable Broth

1 teaspoon Italian Seasoning

1 teaspoon Sea Salt

½ teaspoon Crushed Red Pepper (optional)

4 cups Kale (any variety, chopped)

Lemon zest, fresh parsley, croutons, and grated Parmesan cheese.

Heat OLIVE OIL in soup pot on medium-high heat until shimmering.
Add ONIONS, CARROTS, CELERY, and GARLIC.
Sauté a few minutes until tender, stirring as needed.
Stir in TOMATOES, VEGETABLE BROTH, WHITE BEANS, ITALIAN SEASONING, SALT, and CRUSHED RED PEPPER.
Bring everything just to a boil. Lower heat and simmer 10-15 minutes, stirring as needed.
Stir in KALE or other greens at any point during the simmering process.
Serve warm.
Refrigerate in an airtight container up to 5 days or freeze up to 3 months (longer if vacuum-sealed).

Course🍽️Main Course

Diets🥕Vegetarian🌾Gluten-free...

Category🍲Soup

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 111 weeks ago

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