Tuscan White Bean Soup

by Bonnie Long

This take on a chunky, Tuscan soup makes for the perfect light dinner. The white beans and veg will keep you nourished and the hearty tomato & vegetable stock broth adds a delicious flavour. You can also easily double up on the recipe and save the leftovers for lunch the next day.

Ingredients: 

  • 2 tbsp olive oil
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 2 celery stalks, diced
  • 2 large carrots, diced
  • 2 zucchini, diced
  • 3 cups chopped kale
  • 1 can diced tomatos
  • 1 can cannellini beans
  • 2 tbsp tomato paste
  • 4 cups vegetable broth
  • 2 teaspoons (each) dried thyme, oregano, basil if using fresh herbs you'll want to use a bit more, so around 1 Tablespoon each of the herbs.
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes (adjust to desired level of spice

Method: 

  1. Sauté vegetables: In a large pot or dutch oven on medium heat, sauté in olive oil onion, carrots, celery, and a little salt for 4-5 minutes. Add garlic and zucchini, cook for 3 additional minutes.

  2. Add liquids and simmer: Add diced tomatoes, tomato paste, vegetable broth, cannellini beans, and all of seasonings. On low-medium heat, cover and let soup simmer for 30 minutes – stir occasionally. Turn burner off and stir in kale leaves.

  3. Taste and serve: Before serving, taste the soup. If it needs more flavour add a pinch more salt at a time until just right. 

 

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