Tuscan White Bean Soup
This Tuscan White Bean Soup is a rich and creamy dish loaded with tender beans and veggies, perfect for a comforting meal.
Equipment
- large pot
Ingredients
- ¼ cup olive oil
- 3 shallots or one small onion, chopped
- 4 cloves garlic, minced
- 2 large carrots, chopped
- 3 stalks celery, diced
- 1 tablespoon tomato paste
- 17 oz cannellini beans, canned, drained and rinsed
- 3-5 cups vegetable broth * see notes
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon red pepper flakes
- 4 ounces kale or baby spinach
Instructions
- Heat olive oil in a large pot and place over medium-high heat.
- Saute onion and garlic for 3 minutes, then add carrots and celery stalks and saute until the vegetables start getting soft.
- Add tomato paste, quickly stir, and add beans, vegetable broth, salt, pepper, Italian seasoning, and red pepper flakes. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for another 10-15 minutes.
- Using a hand mixer, blitz half of the soup in the pot, so it becomes creamier, careful not to blend everything. Add spinach or kale and cook for several more minutes, until it wilts.
- Give everything a good mix, remove from the heat, and ladle into bowls.
Notes
You can cook up to 5 cups of vegetable broth if you prefer a thinner soup. Also, chicken broth works. Leftovers can be kept in the fridge for one week or in the freezer for up to 6 months.
Nutrition
Serving: 1servingCalories: 263kcalCarbohydrates: 31gProtein: 9gFat: 14gSodium: 320mgPotassium: 427mgFiber: 10gVitamin A: 9358IUVitamin C: 33mgCalcium: 193mgIron: 4mg
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