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A warm bowl of Tuscan White Bean Soup with kale and carrots
Print Recipe

Tuscan White Bean Soup

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 6 servings
Calories: 280kcal

Ingredients

  • 2 tablespoons extra -virgin olive oil
  • 1 medium yellow onion, diced
  • 2 large carrots , peeled and sliced into rounds
  • 2 stalks celery , diced
  • 3 cloves garlic , minced
  • 2 cans (15.5 oz each) Cannellini beans, rinsed and drained
  • 1 can (14.5 oz) diced tomatoes
  • 6 cups low -sodium vegetable broth
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 bay lea f
  • 4 cups chopped kale, stems removed
  • 1 teaspoon sea salt
  • 0.5 teaspoon ground black pepper
  • 1 tablespoon fresh lemon juice

Instructions

  • Heat olive oil in a large stockpot over medium heat.
  • Add onion, carrots, and celery; sauté for 8 minutes until vegetables soften.
  • Stir in minced garlic, rosemary, and thyme, cooking for 60 seconds until fragrant.
  • Add the rinsed beans, diced tomatoes with their juices, and broth to the pot.
  • Place the bay leaf in the liquid and bring the mixture to a rolling boil.
  • Reduce heat to low and simmer uncovered for 15 minutes to allow flavors to meld.
  • Incorporate the chopped kale and continue to simmer for 5 minutes until the greens are tender.
  • Season with salt, pepper, and lemon juice.
  • Remove the bay leaf and serve warm.