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Tuscan White Bean Soup

Tuscan White Bean Soup
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If you’re seeking a heartwarming dish that nourishes both body and soul, look no further than this Tuscan White Bean Soup. This comforting blend of hearty cannellini beans, vibrant vegetables, and aromatic herbs delivers a deliciously rich flavor profile without any hassle. Perfect for chilly evenings or as a meal prep option, this soup is vegan and gluten-free, making it a crowd-pleaser for everyone at the table. The delightful aroma of garlic and fresh greens will greet you as you prepare this one-pot wonder. With each spoonful, you’ll enjoy a satisfying taste that warms you from the inside out.

Ingredients

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  • 3 cans cannellini beans (drained and rinsed)
  • 1 yellow onion (finely chopped)
  • 4 cloves garlic (minced)
  • 2 tablespoons olive oil
  • 2 large carrots (peeled and chopped)
  • 1 stalk celery (diced)
  • 1/3 cup white grape juice
  • 2 cups chopped kale
  • 2 to 4 cups vegetable or chicken broth
  • salt (to taste)
  • black pepper (to taste)
  • red pepper flakes (optional)
  • Italian seasoning
  • bay leaves
  • dried thyme
  • dried oregano

Instructions

  1. In a large pot over medium heat, sauté the chopped onion in olive oil until it begins to brown.
  2. Add minced garlic, diced celery, and chopped carrots; cook for about 10 minutes until softened.
  3. Pour in white grape juice and let it cook down for five minutes.
  4. Add remaining ingredients except kale; stir well to combine.
  5. Bring to a boil, then cover and simmer on low for 15 minutes.
  6. Remove bay leaves and blend part of the soup until smooth for creaminess.
  7. Return blended soup to pot; adjust consistency with broth if needed.
  8. Stir in kale; simmer for a few more minutes until wilted.
  9. Serve warm with crusty bread or your favorite sides.

Nutrition

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