Description
Warm your soul with this vibrant Tuscan White Bean & Kale Soup, packed with hearty ingredients and comforting flavors. It’s the perfect hug in a bowl for any occasion.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes with juices
- 4 cups vegetable broth
- 2 cans (15 oz each) canned white beans, drained and rinsed
- 4 cups kale, chopped
- Salt and pepper to taste
- red pepper flakes for added spice (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery until soft, about 5 minutes.
- Add minced garlic and cook for an additional minute until fragrant.
- Pour in the diced tomatoes with their juices and vegetable broth. Stir well to combine.
- Add the drained white beans and simmer for about 10 minutes to let flavors meld.
- Fold in chopped kale until it wilts slightly, about 2 minutes.
- Season with salt and pepper to taste. For an extra kick, add red pepper flakes if desired.
- Serve hot in bowls.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 3g
- Sodium: 590mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Feel free to swap kale for spinach or add diced potatoes for a heartier texture. This soup tastes even better the next day! Store leftovers in an airtight container in the fridge for up to five days.