Tuscan White Bean Soup with Kale
Tuscan white bean soup with kale is an easy one-pot vegan recipe brimming with fresh herbs and vegetables. It's made with healthy plant-based ingredients, no added oil, that's dairy-free and gluten-free.
Servings: 4
Calories: 324kcal
Ingredients
- 4 ½ cups cannelloni beans 3 - 15-ounce/400-gram cans. Important: drain only 2 cans, save 1 can plus the liquid for blending
- 4 cups vegetable broth
- 1 medium onion chopped (1 cup)
- 4 cups carrots peeled and sliced or diced
- 2 stalks celery chopped (½ cup)
- 3 cloves garlic minced or pressed
- 1 tablespoon fresh thyme leaves chopped (or 1 teaspoon dried thyme)
- 1 tablespoon fresh rosemary leaves chopped (or 1 teaspoon dried rosemary)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup fresh basil chopped
- 4 cups kale chopped
- ½ cup fresh basil leaves chopped
- 1 tablespoon lemon juice more if desired
Instructions
- Empty 1 can of beans with the liquid plus 1 cup of vegetable broth in a blender, small food processor, or immersion blender container. Blend the beans and liquid until smooth. Set aside. Drain the remaining 2 cans and set them aside.
- Heat a soup pot or Dutch oven over medium-high heat. Add the onions, carrots, and celery. Cook the vegetables for 3-4 minutes until they soften.
- Add the garlic, thyme, rosemary, salt, and pepper. Stir to mix. (about 30 seconds).
- Pour in the remaining vegetable broth. Stir with a wooden spoon or non-abrasive utensil to clear the bottom of the pot.
- Add the pureed beans and whole white beans. Bring the ingredients to a simmer. Cover and simmer for 20 minutes, stirring occasionally. Add ½ cup of vegetable broth or more as needed if the soup is too thick.
- Stir in the kale, basil, and lemon juice. Continue simmering for another 5 minutes to soften the kale.
- Taste and add more lemon juice, salt, or pepper if desired.
Notes
- If you mistakenly drain all the beans, blend 1 ½ cups with 2 cups of vegetable broth. You'll need another 3 cups of broth for the soup.
- To store, cool the soup to room temperature and store it in an airtight container in the refrigerator for 3-4 days or freeze for 3 months.
- To use frozen kale or spinach, thaw it, then press out any excess water before adding it to the soup.
Nutrition
Calories: 324kcal | Carbohydrates: 64g | Protein: 17g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Sodium: 1358mg | Potassium: 1537mg | Fiber: 15g | Sugar: 10g | Vitamin A: 24489IU | Vitamin C: 36mg | Calcium: 282mg | Iron: 7mg