Tuscan White Bean Soup
This healthy Tuscan White Bean Soup is so easy to make! It's a warm and comforting vegetarian meal packed with nutritious vegetables including sweet potatoes and kale.
Servings: 6 servings
- 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
- 1/8 teaspoon black pepper
- 2 cans (15 ounces each) 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.
Serving: 1/6 recipe | Calories: 221kcal | Carbohydrates: 39g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Sodium: 1169mg | Potassium: 405mg | Fiber: 8g | Sugar: 4g | Vitamin A: 10956IU | Vitamin C: 56mg | Calcium: 172mg | Iron: 4mg
Nutrition information is only an estimate.
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