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Tuscan White Bean Soup

Tuscan White Bean Soup
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If you’re in search of a warm and comforting dish, look no further than this delightful Tuscan White Bean Soup. This one-pot wonder is not only easy to prepare but also filled with nutritious ingredients like protein-packed cannellini beans and leafy kale. The rich flavors meld beautifully, creating a hearty soup that’s perfect for cozy dinners or elegant gatherings alike. Serve it alongside rustic gluten-free bread for a truly satisfying meal that everyone will appreciate.

Ingredients

Scale
  • 3 cans cannellini beans (drained and rinsed)
  • 1 yellow onion (finely chopped)
  • 4 cloves garlic (minced)
  • 2 tablespoons olive oil
  • 2 large carrots (peeled and chopped)
  • 1 stalk celery (diced)
  • 1/3 cup white grape juice
  • 2 cups chopped kale (stems removed, finely chopped)
  • 2 1/2 – 4 cups vegetable or chicken broth
  • 1 tablespoon tomato paste
  • 1 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 1/4 teaspoon red pepper flakes (omit if you don't like spice)
  • 1/4 teaspoon Italian seasoning
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano

Instructions

  1. Heat olive oil in a large pot over medium heat. Sauté chopped onion until slightly browned.
  2. Add minced garlic, diced celery, and chopped carrots; sauté for about ten minutes until softened.
  3. Pour in white grape juice and allow most of the liquid to evaporate (about five minutes).
  4. Stir in remaining ingredients except kale; adjust broth based on desired thickness and mix well.
  5. Bring to a boil, then reduce heat and simmer for 15 minutes.
  6. Blend half of the soup until smooth; return it to the pot.
  7. Stir in chopped kale and simmer for an additional few minutes until wilted.
  8. Taste and adjust seasoning as needed before serving warm.

Nutrition

Find it online: https://recipeswithrachel.com/tuscan-white-bean-soup/