Description
This One-Pot Creamy Tuscan White Bean & Kale Soup is a comforting blend of fresh vegetables, creamy cannellini beans, and fragrant herbs. Ideal for a quick dinner, it brings delicious homemade flavors to your table with minimal effort—simple prep and unforgettable taste!
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
- Heat olive oil in a large pot or Dutch oven over medium heat and sauté the diced onion, carrots, celery, and a pinch of salt for 4-5 minutes.
- Add minced garlic and zucchini to the pot, cooking for an additional 3 minutes.
- Incorporate the fire roasted diced tomatoes, tomato paste, vegetable broth, cannellini beans, thyme sprigs, basil, oregano, salt, pepper, and red pepper flakes. Cover and simmer for 30 minutes, stirring occasionally.
- Remove from heat and stir in the chopped kale, allowing it to wilt for 2-3 minutes.
- Taste the soup and adjust seasoning with more salt if necessary. Garnish with extra fresh basil before serving.
Notes
Feel free to adjust the level of red pepper flakes based on your spice preference.
This soup can be stored in the fridge for up to 4 days, making it a great meal prep option.
For added creaminess, blend a portion of the soup before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 440mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg