Description

This One-Pot Creamy Tuscan White Bean & Kale Soup combines hearty white beans and fresh vegetables for a rich, comforting meal perfect for any occasion.

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

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Instructions

Sauté the diced onion, carrots, and celery in olive oil with a sprinkle of salt over medium heat for 4-5 minutes.
Add minced garlic and zucchini to the pot, cooking for an additional 3 minutes.
Stir in diced tomatoes, tomato paste, vegetable broth, cannellini beans, thyme sprigs, basil, oregano, salt, pepper, and red pepper flakes.
Cover and let the soup simmer on low-medium heat for 30 minutes, stirring occasionally.
Once cooked, add the chopped kale and let it wilt in the hot soup for 2-3 minutes before serving.
Taste and adjust seasoning, adding more salt as needed, then garnish with fresh basil before serving.

Notes

Adjust red pepper flakes to modify the soup’s spice level according to your preference.
For a thicker soup, you can blend a portion of the soup before adding the kale.
Fresh herbs enhance flavor; consider using fresh herbs whenever possible.

Nutrition

Serving Size: 1 cup
Calories: 245
Sugar: 3g
Sodium: 480mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 10g
Protein: 11g
Cholesterol: 0mg