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Servings:

Tuscan White Bean Soup

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!

Total Time

53min

4.6

8 Ratings

Author: Jessica in the Kitchen

Servings:

Ingredients

•

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

•

4 cups

Vegetable Broth

•

1/2 cup

Water

•

1 cup

Shredded Kale

•

Lime , juiced

Cooking Instructions

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

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.

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.

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

Pour in the Vegetable Broth (4 cups) and stir again.

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

Remove 2 cups of the soup (with veggies in it - just scoop two cups out), and add to your blender. Add Water (1/2 cup) to that mix, and blend until completely smooth). Pour this mix back into your soup, and stir to combine.

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

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

Nutrition Per Serving

CALORIES

261

FAT

5.5 g

PROTEIN

11.1 g

CARBS

41.3 g