This healthy 30 Minute Tuscan White Bean and Kale Soup is so easy to make! It’s a warm and comforting vegetarian meal.
Last week was quiet here on the blog, but I had a good reason! I’ve been really busy, with life in general, but also with something super exciting. My sister just had her second set of twins! Yes, you read that right, she has four-year-old twin girls and now she just had a sweet little baby girl and boy. It seems like forever ago when we celebrated her first babies with this twin girls baby shower. I still can’t believe that she’s a mom to two(!) sets of twins now.
Of course I’ve been doing what any proud Auntie would do – visiting her as much as possible and cooking and baking her all sorts of yummy things to eat. With two babies to take care of and feed she certainly needs to keep her energy up!
My mom and I have both been searching my blog archives for recipes that Karen and her family can enjoy when they have a minute to eat in between all of the baby feedings and diaper changes. This Slow Cooker Taco Chicken, some Butternut Squash and Quinoa Chili Soup, homemade chicken tenders, stacked chicken enchiladas… there are so many good options to make ahead for families with new babies. I even made them a batch of baked oatmeal for quick breakfasts and snacks.
I think Karen and her family would love a pot of this 30 Minute Tuscan White Bean and Kale Soup. Warm and comforting, a bowl of this soup makes for a quick and healthy lunch. The leftovers reheat well so it’s a good meal to make for dinner and then eat for lunch for a couple of days.
This 30 Minute Tuscan White Bean and Kale Soup is a vegetarian meal with plenty of fiber and protein to fill you up. My favorite ingredients are the cannellini beans and sweet potatoes. If you’re worried about adding kale to your soup, don’t be. The hot broth helps to wilt and tenderize the kale.
Since today is 30 Minute Thursday, this soup can of course be made in just 30 minutes. Let’s get dinner on the table fast, and let’s make it healthy while we’re at it! I like to throw together a quick green salad and serve this soup with some crusty bread. We’ve still got quite a stretch of winter ahead of us, which means plenty of time to make and enjoy this nutrient and flavor-packed soup. Sound good? I thought so. 😉
- 2 tablespoons olive oil
- 2 medium sweet potatoes, cut into ½-inch pieces
- 1 medium onion
- 4 ribs celery
- 3 cloves garlic
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 2 (15 ounces each) cans cannellini beans, rinsed and drained
- 4 cups low sodium vegetable broth
- 1 medium bunch kale, removed from tough stems and chopped (about 4 packed cups)
- Heat olive oil in a large Dutch oven or pot over medium heat. Add the sweet potatoes, onion, and celery and cook, stirring often, for 5 minutes. Add the garlic, rosemary, thyme, salt, and pepper and cook for 30 seconds. Stir in the cannellini beans and broth.
- Increase the heat to high and bring to a boil. Cover, reduce heat to a medium simmer, and cook until sweet potatoes are softened, about 8 minutes. Stir in the kale and cook until wilted, about 2 minutes. Serve.
Ready for more 30 minute dinner recipes? Here are the other 30 Minute Thursday recipes for February:
Baked Ham and Cheese Roll-Ups by Pumpkin ‘N Spice
One Pot Pizza Gnocchi Pasta by Savory Nothings
30-Minute Cheesy Mexican Rice Skillet by Flavor the Moments
Skinny Cajun Shrimp Alfredo Pasta by Bake. Eat. Repeat.
Vegetable Noodle Stir Fry with Orange by Floating Kitchen
One Pot BBQ Bacon Cheeseburger Rice by The Recipe Rebel
Kale Pesto Pasta with Tofu by She Likes Food
Garlic Butter Monte Cristo Pull-Apart Sliders by Whole and Heavenly Oven
Shrimp and Vodka Penne Pasta by My Kitchen Craze