Description
This comforting Tuscan White Bean Soup combines hearty vegetables, creamy blended beans, and fresh kale in a savory Italian-seasoned broth. Perfect for a wholesome and flavorful meal in under 40 minutes, this soup brings rustic Tuscan flavors right to your kitchen with a simple stovetop preparation.
Ingredients
Vegetables
- 2 carrots, chopped
- 2 celery stalks, chopped
- ½ cup yellow onion, chopped
- 4 garlic cloves, minced
- 3 cups kale, packed, washed and dried, divided
- 2 cups diced Yukon gold potatoes (bite-sized pieces)
- ¼ cup parsley
Seasonings & Oils
- 1 tablespoon avocado oil
- 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
Other Ingredients
- 4 cups low-sodium vegetable stock
- 2 cans (15 oz each) cannellini beans, great northern beans, or navy beans, drained and rinsed
Instructions
- Sauté Vegetables: In a large pot over medium heat, add the chopped carrots, celery, onions, and avocado oil. Stir and cook for 7-9 minutes, or until the carrots and celery become tender.
- Add Garlic and Seasonings: Stir in the minced garlic along with Italian seasoning, kosher salt, black pepper, rosemary, thyme, onion powder, garlic powder, and red pepper flakes. Sauté for 1 minute to release the flavors.
- Add Stock and Beans: Pour in the vegetable stock and add one can of drained and rinsed beans, piling the beans in one area of the pot.
- Blend Beans: Use an immersion blender to purée the beans for about 5 seconds focusing on the bean pile, then gently move the blender around the pot for another 10 seconds, blending without fully pureeing the carrots to maintain texture and create a creamy base.
- Add Remaining Ingredients: Stir in the remaining beans, 1½ cups of kale, diced potatoes, and parsley.
- Simmer Potatoes and Kale: Bring the soup to a boil, then reduce heat to low-medium and simmer for 10 minutes, or until the potatoes are fork-tender.
- Finish with Remaining Kale: Add the remaining kale to the pot and simmer for an additional 2 minutes to wilt the greens.
- Season to Taste: Taste the soup and adjust salt and pepper as needed before serving.
Notes
- Using an immersion blender helps thicken the soup without losing all the vegetable texture.
- You can swap kale for spinach or Swiss chard depending on availability.
- For a richer flavor, consider adding a splash of olive oil or grated Parmesan cheese when serving.
- Vegetable stock can be substituted with chicken stock if not vegetarian.
- Leftovers can be refrigerated for up to 5 days or frozen for up to 3 months.
