Tuscan White Bean Soup
Indulge in the warmth of this Tuscan white bean soup, a nourishing and hearty dish that’s perfect for cozy evenings or meal prep. Full of wholesome ingredients like cannellini beans, fresh vegetables, and aromatic herbs, this vegan and gluten-free soup is not only easy to make but also incredibly satisfying. With just one pot required, cleanup is minimal, allowing you to enjoy more time with family and friends. Whether you're serving it as a comforting main course or alongside crusty bread for dipping, this flavorful soup promises to impress everyone at your table.
Ingredients
- 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 apple vinegar
- 2 cups chopped kale (stems removed)
- 2.5 – 4 cups vegetable or chicken broth
- 1 tablespoon tomato paste
- Spices: salt, black pepper, red pepper flakes, Italian seasoning, bay leaves, dried thyme, oregano
Instructions
- 1
Heat olive oil in a large pot over medium heat. Sauté onion until translucent.
- 2
Add garlic, celery, and carrots; sauté for about 10 minutes until softened.
- 3
Stir in white apple vinegar and cook until evaporated.
- 4
Add cannellini beans, tomato paste, broth (starting with 2.5 cups), and spices; mix well.
- 5
Bring to a boil then reduce heat and simmer for about 15 minutes.
- 6
Discard bay leaves; blend part of the soup until smooth.
- 7
Return blended soup to pot; adjust thickness with additional broth if necessary.
- 8
Stir in kale and simmer until wilted; season to taste.
Cook it from the original
This recipe comes from bazarecipe.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on bazarecipe.com