Tuscan White Bean Soup
Ingredients
- 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
- 3 cloves garlic pressed
- 1 quart vegetable broth
- 2 14 ounce cans white beans drained and rinsed
- 1 14 ounce can no-salt-added diced fire-roasted tomatoes with juices
- 3 cups kale ribs removed
- 2 teaspoons salt
- ½ teaspoon red pepper flakes less if you're not sure about the heat
- 1 teaspoon thyme chopped
- 1 teaspoon rosemary chopped
- 1 teaspoon freshly ground black pepper
- 1 tablespoon White wine vinegar
Instructions
- 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. Sauté 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.
Nutrition
Calories: 754kcalCarbohydrates: 80gProtein: 14gFat: 47gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 31gSodium: 9482mgPotassium: 2232mgFiber: 19gSugar: 41gVitamin A: 44751IUVitamin C: 263mgCalcium: 735mgIron: 8mg
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