One Pot Tuscan White Bean Soup
One Pot Tuscan White Bean Soup
A hearty and flavorful Tuscan White Bean Soup, perfect for a comforting meal. This dish combines creamy white beans with aromatic herbs and vegetables in a savory broth.
Nutrition
Calories: 250cal
Carbohydrate: 35g
Protein: 10g
Fat: 7g
Cholesterol: – -mg
Sodium: 650mg
Difficulty Level: easy
15 min Prep
35 min Cook
50 min Total
4 Servings
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 4 cups vegetable broth
- 2 (15-ounce) cans white beans, drained and rinsed
- 1 (14-ounce) can diced tomatoes
- 2 cups kale, chopped
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
- Grated Parmesan cheese, for serving (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Once the oil is hot, add the chopped onion, garlic, carrots, and celery.
- Cook the vegetables, stirring occasionally, until the onion becomes translucent and the vegetables start to soften, about 5-7 minutes. This is a good time to season with a pinch of salt and pepper to build flavor from the start.
- Stir in the Italian seasoning and red pepper flakes, if using. Cook for an additional minute to release the spices’ aroma.
- Pour in the vegetable broth, and add the drained white beans and diced tomatoes with their juices. Stir to combine everything well.
- Bring the soup to a gentle boil, then reduce the heat to low and let it simmer uncovered for 20 minutes. Stir occasionally to ensure nothing sticks to the bottom.
- Add the chopped kale to the pot and stir. Continue to simmer for an additional 5 minutes or until the kale is wilted and tender.
- Taste the soup and adjust the seasoning with more salt and pepper if necessary.
- Serve the soup hot, garnished with chopped parsley and grated Parmesan cheese if desired. A little drizzle of olive oil on top can add extra flavor.