Tuscan White Bean Soup

This Tuscan White Bean Soup is a lovely vegetarian recipe that works for dinner or meal prep any time you like. It’s flavorful, hearty, and simple to make.

Prep Time15

Cook Time20

Total Time35

Servings:

Calories: 67kcal

Author: Karin and Ken

Ingredients

2 carrots chopped
2 celery stalks chopped
½ cup yellow onion chopped
1 tablespoon avocado oil
4 garlic cloves minced
½ teaspoon Italian seasoning
½ teaspoon coarse kosher salt or sea salt
½ teaspoon black pepper
¼ teaspoon rosemary
¾ teaspoon thyme
¼ teaspoon onion powder
½ teaspoon garlic powder
⅛ teaspoon red pepper flakes
4 cups low-sodium vegetable stock
2 cans (15 oz) cannellini beans, great northern beans, or navy beans drained, rinsed
3 cups kale packed, washed and dried, divided
2 cups diced Yukon gold potatoes bite-sized pieces / small potatoes
¼ cup parsley

Instructions

To a large pot, add the carrots, celery, onions, and avocado oil over medium heat. Stir for 7-9 minutes or until the carrots and celery are tender.
Add the garlic and seasonings. Stir for 1 minute.
Add the vegetable stock and 1 can of beans. Place the beans in a pile in the pot.
Use an immersion blender to purée the beans, which helps create a creamy soup. Use the blender in the area of the piled beans for 5 seconds. Then, move the blender around the pot, keeping it mostly flat, so you don’t blend up all the carrots. Blend for an additional 10 seconds.
Add the remaining beans, 11/2 cups of kale, potatoes, and parsley.
Bring to a boil. Reduce the heat to low-medium and simmer for 10 minutes, or until the potatoes are fork-tender.
Add in the remaining kale. Simmer for 2 minutes.
Taste to see if more salt and pepper are needed.

Notes

If the leftover soup is very thick, add some extra vegetable or chicken broth to loosen it up.
You may use dry beans, but they must be soaked in cold water overnight before you cook them.
Be careful not to overcook the beans, or they will become mushy and fall apart.

Nutrition