Description
A delightful Tuscan soup featuring creamy cannellini beans, tender vegetables, and fragrant herbs for a warm and nourishing experience.
Ingredients
Scale
- 1 can cannellini beans, drained and rinsed
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups kale, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onions, carrots, and celery, and sautรฉ until softened, about 5 to 7 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the cannellini beans and pour the vegetable broth. Sprinkle in the thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat to a simmer.
- Simmer for about 15 minutes, allowing flavors to meld.
- Add the chopped kale and simmer for an additional 5 minutes until the kale is tender but vibrant.
- Taste and adjust seasoning as needed. Serve hot, garnished with olive oil or fresh herbs if desired.
Notes
Opt for high-quality broth and fresh ingredients for the best flavor. This soup can be enjoyed alone or paired with crusty bread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg