Easy Tuscan White Bean Soup
A hearty and cozy Italian soup featuring cannellini beans, fresh herbs, and kale simmered in a savory vegetable broth for a flavorful vegan meal.
Equipment
- 1 large pot for stovetop cooking
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion chopped
- 2 medium carrots chopped
- 2 ribs celery chopped
- 3 cloves garlic minced
- 3 cups cooked cannellini beans or two 15 oz cans, rinsed and drained
- 4 cups vegetable broth
- 1 tablespoon fresh rosemary chopped
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
- 2 cups kale chopped and stemmed
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
- 1 tablespoon lemon juice optional, for brightness
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion, carrot, and celery and cook for 7 to 8 minutes until softened.
- Stir in minced garlic, rosemary, and thyme, cooking for 1 to 2 minutes until fragrant.
- Add cannellini beans and vegetable broth. Stir well and bring the soup to a boil.
- Reduce heat and simmer the soup for 20 minutes to allow flavors to blend.
- Add chopped kale and cook for an additional 5 minutes until the greens are tender.
- Season with salt, black pepper, and lemon juice if desired. Serve hot.
Notes
- This soup can be stored in the refrigerator for up to 3 days.
- It freezes well for up to 3 months.
- Customize by adding your preferred vegetables or spices.