Description
A hearty and nutritious Tuscan white bean soup packed with flavor and wholesome ingredients.
Ingredients
- 2 cups dried cannellini beans (or 3 cans, drained and rinsed)
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 1 bunch kale, stems removed and chopped
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Soak dried beans overnight or use canned beans for convenience.
- Heat olive oil in a large pot over medium heat.
- Sauté onions, carrots, celery, and garlic until softened.
- Add beans, broth, rosemary, and thyme. Bring to a boil.
- Reduce heat and simmer for 30 minutes until beans are tender.
- Stir in kale and cook for 5 more minutes.
- Season with salt and pepper. Serve warm.
Notes
- For extra flavor, add a Parmesan rind while simmering.
- Store leftovers in the fridge for up to 4 days.
- Freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian