13 INGREDIENTS •9 STEPS •53min

Tuscan White Bean Soup

Name: Tuscan White Bean Soup
Total time: 3180 s
Yield: 6
Ingredients: 2 tablespoon Oil; 1 Red Onion; 4 stalk Celery; 1 Carrot; 5 clove Garlic; to taste Salt; to taste Ground Black Pepper; 1 tablespoon Italian Seasoning; 2 can Cannellini White Kidney Beans; 4 cup Vegetable Broth; 1/2 cup Water; 1 cup Kale; 1 Lime

RECIPE

4.6

8 Ratings

Editor's Choice

This Tuscan White Bean Soup is not only deceptively healthy - it's also full of amazing flavor, warm and filling, and completely plant-based. My trick to a thick and creamy, yet dairy-free soup? Simply puree some of the white beans and add them back into the pot!

Tuscan White Bean Soup Recipe | SideChef

SAVE RECIPE

Jessica in the Kitchen

My mission is to provide simple and delicious meals from my kitchen to yours.

https://jessicainthekitchen.com/

Jessica in the Kitchen

My mission is to provide simple and delicious meals from my kitchen to yours.

https://jessicainthekitchen.com/

53min

Total Time

Ingredients

Servings

US / METRIC

2 Tbsp

Oil

Large Red Onion , diced

4 stalks

Celery , diced

Large Carrot , diced

5 cloves

Garlic , minced

to taste

Salt

to taste

Ground Black Pepper

1 Tbsp

Italian Seasoning

or 1 teaspoon dried Oregano, 1 teaspoon dried Parsley, 1 teaspoon dried Basil

2 cans
(15 oz)

Cannellini White Kidney Beans

960 mL

Vegetable Broth

120 mL

Water

25 g

Shredded Kale

Lime , juiced

Nutrition Per Serving

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CALORIES

261

FAT

5.5 g

PROTEIN

11.1 g

CARBS

41.3 g

Cooking Instructions

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Step 1

In a large, deep pot over medium heat, add the Oil (2 Tbsp) to heat.

Step 2

Add the Red Onion (1) , Celery (4 stalks) , Carrot (1) , Salt (to taste) and Ground Black Pepper (to taste) . Stir together and allow to sauteé for about 8 minutes, until the onions are translucent and the carrots are softened.

Step 3

Add in the Garlic (5 cloves) , and stir to combine. Cook for another 5 minutes until the garlic is fragrant and the veggies begin to look caramelized.

Step 4

Add in the Italian Seasoning (1 Tbsp) and Cannellini White Kidney Beans (2 cans) , and stir to combine.

Step 5

Pour in the Vegetable Broth (960 mL) and stir again.

Step 6

Bring to a boil, and then to a simmer for about 20 minutes.

Step 7

Remove 2 cups of the soup (with veggies in it - just scoop two cups out), and add to your blender. Add Water (120 mL) to that mix, and blend until completely smooth). Pour this mix back into your soup, and stir to combine.

Step 8

Stir in the Kale (240 mL) and Lime (1) . The residual heat will help to add heat to all of these.

Step 9

Allow soup to cool slightly then serve with some bread! Enjoy!