Tuscan White Bean and Kale Soup (vegan, gluten-free)
This tuscan white bean and kale soup is hearty, creamy, and so nourishing. It's the ultimate cozy soup that tastes amazing!
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Ingredients
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, diced
- 3 big cloves garlic, minced
- 3 medium carrots, diced
- 3-4 stalks celery, diced
- 2 russet potatoes, diced
- 1 tsp sea salt
- fresh cracked black pepper
- 1/2 tsp dried rosemary
- 1/2 tsp dried thyme
- heaping 1/2 tsp Italian seasoning
- 1/4 tsp red pepper flakes
- 4 cups vegetable broth
- 1 (14 oz) can diced tomatoes
- 2 (14 oz) cans cannellini or great northern beans, drained and rinsed
- 4-5 cups chopped kale
- 2-3 tbsp fresh lemon juice (about 1 lemon juiced)
Instructions
- Heat olive oil in a large pot over medium-high heat. Add the onions, garlic, carrots, celery, and potatoes. Sauté for 4 minutes.
- Add the salt, pepper, rosemary, thyme, Italian seasoning, and red pepper flakes. Sauté and cook for 1 minute. Add a little bit of water to the pot to deglaze if it starts burning or sticking.
- Stir in the broth, beans, and tomatoes. Stir and bring to a boil, then turn the heat down to medium low, cover with a lid, and simmer for 15 minutes.
- Check if potatoes are done. Use an immersion blender to partially purée the soup, leaving some chunks of beans vegetables for texture. You can also add 1/3 of the soup to a regular blender if you don’t have an immersion blender. Then add the kale and lemon juice to the pot. Stir and cook until kale is wilted. Taste and add more salt and pepper if needed. Serve with crusty bread. Enjoy!
Servings: 4