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Tuscan White Bean Soup

Tuscan White Bean Soup
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Indulge in the warmth and comfort of Tuscan White Bean Soup, a delightful blend of cannellini beans, vibrant vegetables, and aromatic herbs. This hearty dish is perfect for cozy dinners or meal prep and is packed with plant-based protein and fiber, making it not only satisfying but also nutritious. With its rich flavors and creamy texture, this vegan and gluten-free soup is ideal for any occasion. Serve it warm with crusty gluten-free bread for dipping or enjoy it on its own as a nourishing meal.

Ingredients

Scale
  • 3 cans (15 ounces each) cannellini beans (drained and rinsed)
  • 2 to 4 cups vegetable or chicken broth
  • 1 yellow onion (finely chopped)
  • 4 cloves garlic (minced)
  • 2 large carrots (peeled and chopped)
  • 1 stalk celery (diced)
  • 2 cups chopped kale (stems removed)
  • 2 tablespoons olive oil
  • 1/3 cup white apple vinegar
  • 1 tablespoon tomato paste
  • Spices: salt, black pepper, red pepper flakes, Italian seasoning, bay leaves, dried thyme, dried oregano

Instructions

  1. Heat olive oil in a large pot over medium heat. Sauté the chopped onion until slightly browned.
  2. Add minced garlic, diced celery, and chopped carrots; sauté for about 10 minutes until softened.
  3. Pour in the white apple vinegar; cook until most of the liquid evaporates (about 5 minutes).
  4. Stir in the cannellini beans and broth; bring to a boil, then reduce heat to low and simmer for about 15 minutes.
  5. Remove bay leaves and blend part of the soup until smooth. Return blended soup to pot.
  6. Stir in chopped kale; simmer for an additional few minutes until wilted.
  7. Adjust seasoning as needed before serving warm.

Nutrition

Find it online: https://cookingwithmia.com/tuscan-white-bean-soup/