Description
This Tuscan White Bean Soup With Kale is healthy and ready in just 30 minutes!
Ingredients
Units
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- 2 tbsp olive oil
- 3 shallots, finely chopped
- 2 garlic cloves, chopped
- 1 large carrot, chopped x
- 1 large celery stalk, chopped
- 1 19oz can cannellini beans
- 1 sprig rosemary
- 1/2 tsp herbs de provence (can sub some dried thyme or oregano)
- 1/2 tsp red chili flakes (optional for spice)
- 1 litre low-sodium vegetable broth
- salt & pepper to taste
- 1 cup kale, stems removed and chopped.
Instructions
- Heat the olive oil in a large pot then add the shallots and a pinch of salt letting cook on medium heat for 1-2 minutes, then add the garlic and cook for another minute.
- Add the chopped carrots and celery and cook on medium high heat for 5 minutes until the veggies are tender.
- Add the cannellini beans, sprig of rosemary, herbs de provence, chilli flakes, vegetable broth brinigning everything to a boil, then reducing heat to low and covering to let simmer for 15 minutes.
- Remove the sprig of rosemary and transfer 1/3 of the soup to a blender (can alterntively use a hand blender) and blend until smooth. Add back to the soup and mix togehter.
- Add the kale to the soup and stir until wilted.
- Serve this soup with some freshly chopped herbs and a sprinkle of chili flakes if desired.
Notes
Substitute cannellini beans with any white beans you love.
You don’t have to blend any of this soup, but blending 1/3 of the soup helps result in a creamier soup.
Store in the fridge for 5 days or freezer for 3 months.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 160
- Sodium: 290mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 18g
- Fiber: 5.5g
- Protein: 8g
