Description
This One-Pot Creamy Tuscan White Bean & Kale Soup is a delicious and healthy meal that combines tender beans, fresh kale, and aromatic herbs. It’s simple to prepare and ideal for a comforting dinner any night of the week!
Ingredients
Scale
- 1 tbsp olive oil
- 1 medium-large yellow onion, finely diced
- 2–3 large garlic cloves, minced
- 2 celery stalks, diced
- 2 large carrots, leave unpeeled and dice
- 1 medium-sized zucchini, diced
- 3 cups chopped kale
- 1 can 15 oz fire roasted diced tomatoes
- 1 can 15 oz cannellini beans
- 2 tablespoons tomato paste
- 4 cups vegetable broth
- 3–4 large fresh thyme sprigs
- 2 heaping teaspoons chopped fresh oregano
- 1 tablespoon chopped fresh basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 healthy pinch red pepper flakes
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Sauté the diced onion, carrots, celery, and a pinch of salt for 4-5 minutes.
- Add minced garlic and diced zucchini, cooking for an additional 3 minutes.
- Stir in the fire-roasted tomatoes, tomato paste, vegetable broth, cannellini beans, thyme, basil, oregano, salt, pepper, and red pepper flakes.
- Cover and simmer the soup on low-medium heat for 30 minutes, stirring occasionally.
- Remove from heat and fold in the kale, allowing it to wilt in the residual heat for 2-3 minutes.
- Taste the soup and adjust seasoning with more salt if needed. Garnish with fresh basil before serving.
Notes
Feel free to adjust the number of red pepper flakes to your desired spice level.
This soup can be enjoyed immediately, but the flavors deepen if allowed to sit for a few hours or overnight.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 800mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg