Description
This One-Pot Creamy Tuscan White Bean & Kale Soup combines vibrant flavors and wholesome ingredients. It’s a quick and healthy meal ideal for chilly days, packed with nutrients from fresh kale and hearty beans, perfect for satisfying your comfort food cravings.
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
- In a large pot or Dutch oven over medium heat, sauté the diced onion, carrots, celery, and a pinch of salt in olive oil for 4-5 minutes.
- Add minced garlic and zucchini, cooking for an additional 3 minutes.
- Pour in diced tomatoes, tomato paste, vegetable broth, cannellini beans, thyme sprigs, basil, oregano, salt, pepper, and red pepper flakes.
- Cover and simmer on low-medium heat for 30 minutes, stirring occasionally.
- Turn off heat, stir in the kale leaves, letting them wilt in the hot soup for 2-3 minutes.
- Taste and adjust seasoning as needed, adding more salt if desired. Garnish with fresh basil before serving.
Notes
For a heartier soup, feel free to add more beans or vegetables like potatoes.
This soup can be stored in the fridge for up to 3 days or frozen for later enjoyment.
Adjust the spice level by varying the amount of red pepper flakes used.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 600mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg