Description
This Tuscan White Bean Soup is a healthy, hearty, and incredibly satisfying meal that can be prepared in under thirty minutes. It features creamy cannellini beans, fresh kale, and savory garlic, delivering rich Mediterranean flavors perfect for a busy schedule.
Ingredients
Scale
2 cans (15 oz each) Cannellini Beans
2 tablespoons Extra Virgin Olive Oil
1 medium Yellow Onio
2 medium Carrots
2 stalks Celery
4 cloves Garlic
1 tablespoon Fresh Rosemary
4 cups Vegetable Broth
1 bunch Lacinato Kale
1 tablespoon Lemon Juice
Salt & Black Pepper to taste
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the diced onion, carrots, and celery, sauté for 5-6 minutes until softened
- Stir in the minced garlic and chopped rosemary, cook for 60 seconds until fragrant
- Pour in the vegetable broth and add the drained beans. Bring to a boil, then reduce heat to simmer
- Crush about 1/4 of the beans in the pot with a potato masher for a creamy texture
- Stir in the chopped kale and simmer for 3-5 minutes until tender
- Remove from heat, stir in lemon juice, and season with salt and black pepper to taste
- Serve in bowls, drizzled with more olive oil
Notes
Rinse canned beans to avoid excess sodium.
Crushing beans directly in the pot saves dishes and creates a creamy texture without cream.
For added flavor, add a Parmesan cheese rind while simmering.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 245 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg