Description

This One-Pot Creamy Tuscan White Bean & Kale Soup is a delightful blend of flavors, featuring tender beans, fresh kale, and vibrant vegetables. It’s a healthy, easy meal perfect for quick dinners!

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

In a large pot or Dutch oven over medium heat, add olive oil and sauté diced onion, carrots, celery, and a pinch of salt for 4-5 minutes.
Stir in minced garlic and zucchini; cook for an additional 3 minutes.
Add the fire roasted 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 the heat and mix in the chopped kale, allowing it to wilt in the hot soup for 2-3 minutes.
Taste the soup and adjust seasoning with a pinch more salt if necessary. Garnish with fresh basil before serving.

Notes

This soup can be stored in the fridge for up to 3 days.
For added creaminess, consider blending a portion of the soup before serving.
Feel free to add any leftover vegetables you have on hand for extra nutrition.

Nutrition

Serving Size: 1 cup
Calories: 180
Sugar: 3g
Sodium: 600mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 8g
Protein: 7g
Cholesterol: 0mg