Tuscan White Bean Soup

Rate this Recipe!

from kristineskitchenblog.com

This Tuscan White Bean Soup is a hearty vegetarian soup recipe filled with nourishing vegetables, white beans and fresh herbs. It's so good served with some crusty bread for dunking!

Prep Time25

Cook Time25

Total Time50

Servings: servings

Calories: 327kcal

Author: Kristine Rosenblatt

Ingredients

2 tablespoons olive oil
1 cup diced yellow onion
3 large carrots sliced into ¼-inch thick rounds
3 ribs celery chopped
4 cloves garlic minced
1 tablespoon tomato paste
6 leaves fresh sage chopped
4 cups low sodium vegetable broth
¾ teaspoon salt or to taste
¼ teaspoon black pepper
1 sprig fresh rosemary
3 (15 ounces each) cans cannellini beans rinsed and drained
3 cups chopped (loosely packed) Tuscan/Lacinato kale tough stems removed (or fresh spinach)
squeeze of fresh lemon juice for serving

Instructions

Heat olive oil in a large Dutch oven or other heavy pot over medium-high heat. Add the onion, carrots and celery and cook, stirring often, for about 6 minutes, until they start to soften.
2 tablespoons olive oil, 1 cup diced yellow onion, 3 large carrots, 3 ribs celery
Add the garlic, tomato paste and chopped sage and cook, stirring, for 1-2 minutes. Then stir in the vegetable broth, salt, pepper and sprig of fresh rosemary.
4 cloves garlic, 1 tablespoon tomato paste, 6 leaves fresh sage, 4 cups low sodium vegetable broth, ¾ teaspoon salt, ¼ teaspoon black pepper, 1 sprig fresh rosemary
Bring the soup to a boil, then reduce the heat to maintain a medium simmer and cover the pot. Simmer the soup for 15 minutes, then stir in the cannellini beans. Cover the pot and simmer for 5 more minutes, or until carrots are soft.
3 (15 ounces each) cans cannellini beans
Remove and discard rosemary sprig (some of the leaves will have fallen off in the soup).
To thicken the soup, transfer 2-2½ cups of soup to a countertop blender and blend until smooth. (For safety, before blending, remove the center piece from the blender lid and cover the small opening with a folded kitchen towel so that steam can escape as you blend. Be sure to fully cover the opening with the folded towel and press down on the lid as you blend.) Return the pureed soup to the pot.
Stir the kale into the soup and simmer until wilted, about 2 minutes. Taste soup and add more salt and/or pepper if needed.
3 cups chopped (loosely packed) Tuscan/Lacinato kale
Serve soup with a squeeze of lemon juice in each bowl.
squeeze of fresh lemon juice

Video

Notes

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat in a covered pot on the stove over medium heat.
To freeze: Store in an airtight container in the freezer for up to 3 months. Thaw overnight in the refrigerator and then reheat in a covered pot on the stove over medium heat.

Nutrition

Nutrition information is only an estimate.