Description
This One-Pot Creamy Tuscan White Bean & Kale Soup features robust flavors from garlic and fresh herbs, offering a comforting meal that’s easy to prepare. It’s a perfect dish for a quick dinner or a healthy lunch, satisfying your cravings with wholesome ingredients.
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 and sauté the diced onion, carrots, celery, and a pinch of salt for 4-5 minutes.
- Add minced garlic and zucchini, cooking for an additional 3 minutes.
- Stir in diced tomatoes, tomato paste, vegetable broth, cannellini beans, thyme sprigs, basil, oregano, salt and pepper, and red pepper flakes. Cover and let the soup simmer on low-medium heat for 30 minutes, stirring occasionally.
- Turn off the heat and incorporate the kale leaves, allowing them to wilt in the hot soup for 2-3 minutes.
- Taste the soup before serving; add more salt if needed to enhance the flavor. Garnish with fresh basil and serve.
Notes
For added depth of flavor, consider using homemade vegetable broth.
Leftovers can be refrigerated and enjoyed over the next few days, making it a great meal prep option.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 500mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg