This Tuscan white bean soup recipe is easily one of my favorite recipes to make. I can eat it just about any time of the year. It’s loaded with vitamins, fiber, and most of all, flavor! The picture above is before blending.
3 tablespoons extra virgin olive oil
1 medium yellow onion diced
1 Small leek sliced
2 medium carrots diced
2 stalks celery diced
1 medium zucchini diced (I sometimes add in a yellow squash too)
3cloves garlic pressed
½ teaspoon red pepper flakes (less if you’re not sure about the heat)
1 teaspoon thyme chopped
1 teaspoon rosemary chopped
1-quart vegetable broth
2 (14 ounce) cans white beans drained and rinsed (I can my own)
1 (14 ounce) can no-salt-added diced fire-roasted tomatoes with juices
3 cups chopped kale ribs removed
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 tablespoon white wine vinegar
- Heat 3 tablespoons of olive oil in a 6 quart or larger Dutch oven over medium-high heat. Add the onions, leek, carrots, celery, zucchini, and squash. Saute for 5 minutes. Veggies should be lightly browned
- Add the garlic, red pepper flakes, thyme, and rosemary. Cook about 1 minute
- Stir in the broth, beans, and tomatoes. Bring the contents to a boil, then turn the heat down to low.
- Simmer for 20 minutes. Add the chopped kale. Cover the pot and simmer for 20 minutes.
- Use an immersion/stick blender to partially puree the soup, leave some chunks of beans vegetables for texture.
- Add the salt, pepper, and vinegar. Taste and adjust seasonings as needed.
Serve with a side of crusty bread.
This soup is even better the next day!