Description
A hearty soup with white beans, kale, and Tuscan flavors.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1/2 teaspoon red pepper flakes
- 6 cups vegetable broth
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 5 cups chopped kale
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery; cook until softened, about 5 minutes.
- Stir in garlic, rosemary, and red pepper flakes; cook for 1 minute.
- Pour in vegetable broth and bring to a boil.
- Add cannellini beans and kale.
- Reduce heat and simmer for 15 minutes, or until kale is tender.
- Season with salt and pepper.
Notes
- Serve with crusty bread.
- Add a squeeze of lemon juice for extra flavor.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: Tuscan
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Tuscan soup, white bean soup, kale soup, vegan soup