Tuscan Bean Soup

This Tuscan Bean Soup is gluten-free and vegan, and can be in the slow cooker or in your Instant Pot! Creamy, delicious, good-for-you comfort food.DF, EF, GF, NF, SF, NS, V

📝 Ingredients

• 1 tbsp coconut oil
• 1 yellow onion (, chopped)
• 3 carrots (, chopped)
• 4 celery stalks (, chopped)
• 3 cloves garlic (, minced)
• 1 tsp fresh thyme (, minced)
• 1 tsp fresh rosemary (, minced)
• 1/4 tsp red pepper flakes
• 3 tomatoes (, chopped)
• 1 zucchini (, quartered and sliced into 1/2-inch pieces)
• 3 to 4 cups of water
• 3 cups cooked cannellini beans ((or 2 15oz cans), rinsed and drained)
• fine sea salt
• 3 cups lacinato kale (, ribs removed and leaves coarsely chopped)
• freshly ground black pepper

👨‍🍳 Instructions

1. 1In a large Dutch oven, melt the coconut oil over medium heat and saute the onion, carrots, and celery until tender.
2. 2Add the garlic, thyme, rosemary, and red pepper flakes and saute for another minute, just until fragrant.
3. 3Add the tomatoes and zucchini and saute for 5 minutes to soften them.
4. 4Add 3 cups of the water along with the beans and 1tsp salt.
5. 5Bring the soup to a boil.
6. 6Lower the heat and stir in the kale, then cover and simmer for 15 minutes.
7. 7Season with black pepper and use an immersion blender to puree the soup. You want to add creaminess while still leaving some texture.
8. 8If the soup is too thick, add some of the remaining 1 cup water.
9. 9After you have reached your desired texture, season with salt.
10. 10Store leftovers in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 3 months.