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