Description

This One-Pot Creamy Tuscan White Bean & Kale Soup delivers a delightful mix of flavors with fresh ingredients. It’s perfect for a quick dinner or a comforting meal, bringing together hearty beans, vibrant kale, and aromatic herbs in one simple dish.

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

Heat olive oil in a large pot over medium heat.
Sauté the diced onion, carrots, celery, and a pinch of salt for about 4-5 minutes.
Add minced garlic and diced zucchini, cooking for another 3 minutes.
Incorporate the diced tomatoes, tomato paste, vegetable broth, cannellini beans, thyme, basil, oregano, salt, pepper, and red pepper flakes. Stir well.
Cover the pot and let the soup simmer on low-medium heat for 30 minutes, stirring occasionally.
Turn off the heat and stir in the chopped kale, allowing it to wilt in the hot soup for 2-3 minutes.
Taste the soup and adjust seasoning, adding more salt if needed. Garnish with fresh basil before serving.

Notes

Fresh herbs enhance the flavor, but dried can be substituted if necessary.
Adjust red pepper flakes according to your spice preference.
This soup can be stored in the refrigerator for up to 5 days.

Nutrition

Serving Size: 1 bowl
Calories: 250
Sugar: 5g
Sodium: 600mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 10g
Protein: 12g
Cholesterol: 0mg