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Tuscan White Bean Soup

13 INGREDIENTS • 9 STEPS • 53MINS

Tuscan White Bean Soup

Recipe

4.6

8 ratings
Editor's Choice
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!
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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!
author_avatar
Jessica in the Kitchen
My mission is to provide simple and delicious meals from my kitchen to yours.
https://jessicainthekitchen.com/

53MINS

Total Time

$1.90

Cost Per Serving

Ingredients

Servings
6
us / metric
Oil
2 Tbsp
Oil
Red Onion
1
Large Red Onion, diced
Celery
4 stalks
Celery, diced
Carrot
1
Large Carrot, diced
Garlic
5 cloves
Garlic, minced
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Italian Seasoning
1 Tbsp
Italian Seasoning
or 1 teaspoon dried Oregano, 1 teaspoon dried Parsley, 1 teaspoon dried Basil
Cannellini White Kidney Beans
2 cans
(15 oz)
Cannellini White Kidney Beans
Vegetable Broth
960 mL
Vegetable Broth
Water
120 mL
Water
Kale
25 g
Shredded Kale
Lime
1
Lime, juiced

Nutrition Per Serving

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Calories
261
Fat
5.5 g
Protein
11.1 g
Carbs
41.3 g
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author_avatar
Jessica in the Kitchen
My mission is to provide simple and delicious meals from my kitchen to yours.
https://jessicainthekitchen.com/

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 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 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 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 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 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 (25 g) and Lime (1). The residual heat will help to add heat to all of these.
step 8 Stir in the Kale (25 g) 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!
step 9 Allow soup to cool slightly then serve with some bread! Enjoy!
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