Tuscan White Bean Soup [With Kale]
User Reviews
5
Tuscan White Bean Soup [With Kale]
Description
This soup starts by sautéing diced onion, garlic, carrots, and celery in olive oil to develop flavor. Italian seasoning and tomato paste are stirred in before adding water and vegetable bouillon cubes to form a richly flavored broth. Cannellini beans are added, and the mixture is simmered until vegetables are tender.
Part of the soup is blended to thicken the base while maintaining some bean and vegetable pieces, giving it a creamy yet textured consistency. Fresh chopped kale is stirred in off heat and allowed to wilt gently from residual warmth, preserving its color and nutrients.
The soup can be garnished with fresh parsley and enhanced by squeezing in lemon juice for acidity. It can be served as a comforting starter or light meal with a toasted bread side. The flavor deepens when left overnight, making it suitable for leftovers.
For variation, the sauté can be done using broth instead of oil to reduce fat. Adjust the blend amount to control thickness from brothy to creamy according to preference.
Ingredients
- 3 tablespoons olive oil
- 1 large yellow onion diced
- 5 cloves garlic minced
- 2 large carrot diced
- 2 celery diced, stalks
- ¼ teaspoon Italian seasoning
- 2 tablespoons tomato paste
- 4 cups of water
- 2 vegetable bouillon cubes low-sodium
- 3 cannellini beans drained and rinsed, 15-ounce cans
- 1 teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 3 cups kale stems removed and chopped
- 1 lemon (optional)
- parsley to garnish (optional)
Instructions
- Over medium-high heat, heat the oil in a large pot with a lid. Add the onion, garlic, carrots, and celery. Sauté for 5 minutes.
- Add in the Italian seasoning and stir for 20 seconds.
- Add the tomato paste and mix for another 20 seconds.
- Add the water, vegetable bouillon cubes, beans, salt, and pepper. Mix well, bring to a boil, cover with the lid, and lower the heat to a simmer for 20 minutes.
- Once the 20 minutes have passed, turn off the heat, uncover, and blend 2 cups of soup. Pour the blended soup back into the pot and mix well.
- Add the kale and juice of one lemon if using. Mix well, cover with the lid, and allow the soup's heat to wilt the kale for 5 minutes.
- Serve and optionally garnish with parsley.
Notes
- Sauté vegetables slowly to develop full flavor and deepen the soup's taste.
- Allow the soup to simmer gently for melding flavors; it tastes better the next day.
- Blend more or less soup for preferred thickness, from creamy to brothy.
- To make oil-free, use some broth instead of olive oil to sauté the vegetables.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Calories | 233kcal | 12% |
| Carbohydrates | 30g | 10% |
| Protein | 8g | 16% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 1263mg | 53% |
| Potassium | 372mg | 8% |
| Fiber | 9g | 36% |
| Sugar | 5g | 10% |
| Vitamin A | 7813IU | 156% |
| Vitamin C | 38mg | 42% |
| Calcium | 153mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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