Description
This One-Pot Creamy Tuscan White Bean & Kale Soup offers a hearty combination of flavors with fresh veggies and herbs. It’s a quick, healthy option perfect for any meal!
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, you can also swap for dried sicilian oregano
- 1 tablespoon chopped fresh basil, i only recommend using fresh basil, but if you must use dried use 2 teaspoons.
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 healthy pinch red pepper flakes (adjust to desired level of spice)
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat and sauté diced onion, carrots, celery, and a pinch of salt for 4-5 minutes.
- Add the minced garlic and diced zucchini, cooking for another 3 minutes.
- Incorporate the diced tomatoes, tomato paste, vegetable broth, cannellini beans, thyme sprigs, basil, oregano, salt, pepper, and red pepper flakes. Cover and simmer on low-medium heat for 30 minutes, stirring occasionally.
- Remove from heat and stir in chopped kale, allowing it to wilt in the hot soup for 2-3 minutes.
- Taste the soup and adjust seasoning if necessary. Garnish with fresh basil before serving.
Notes
For a spicier soup, increase the amount of red pepper flakes to your liking.
Consider adding other vegetables like spinach or bell peppers for extra nutrition and flavor.
This soup can be stored in the fridge for up to 4 days, making it great for meal prep.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg