Description
- Tuscan White Bean Soup Recipe that’s hearty, smooth, and easy to make. Enjoy a warming bowl with rich flavor and simple ingredients.
Ingredients
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3 cans (15 oz each) cannellini beans, drained and rinsed
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1 yellow onion, finely chopped
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4 cloves garlic, minced
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2 tablespoons olive oil
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2 large carrots, peeled and chopped
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1 stalk celery, diced
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1 tablespoon tomato paste
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1 teaspoon salt (or to taste)
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¼ teaspoon black pepper (or to taste)
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¼ teaspoon red pepper flakes (optional)
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¼ teaspoon Italian seasoning
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1 teaspoon dried thyme
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½ teaspoon dried oregano
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2 bay leaves
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2 to 4 cups vegetable broth
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2 cups kale, stems removed and finely chopped
Instructions
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In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until it starts to turn golden.
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Stir in garlic, carrots, and celery. Cook for about 10 minutes, allowing the vegetables to soften and develop flavor.
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Add the tomato paste and mix well.
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Pour in 2½ cups of vegetable broth (start here; adjust later as needed). Add the cannellini beans, salt, pepper, red pepper flakes, Italian seasoning, thyme, oregano, and bay leaves. Stir to combine.
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Bring the soup to a boil, then cover and reduce the heat to low. Let it simmer for 15 minutes.
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Remove and discard the bay leaves. Carefully transfer about 2½ to 3 cups of the soup to a blender and blend until smooth.
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Return the blended soup to the pot and stir well. If it’s too thick, add more broth to reach your preferred consistency.
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Add in the chopped kale and simmer for a few more minutes, until wilted. Taste and adjust seasoning if needed.
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Serve hot with your favorite bread or enjoy on its own.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: SOUPS
- Method: Stovetop
- Cuisine: Italian