Tuscan White Bean Soup
If you’re in search of a warm, comforting dish, look no further than this Tuscan White Bean Soup. This hearty one-pot recipe blends creamy cannellini beans with vibrant kale and fresh vegetables for a nourishing meal that’s perfect for any occasion. Not only is it vegan and gluten-free, but it’s also packed with protein and nutrients, making it an ideal choice for meal prep. Whip up a large batch on the weekend, and you’ll have satisfying lunches ready to enjoy all week long! Serve with crusty gluten-free bread for the ultimate cozy experience.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Cooking
- Cuisine: Italian
Ingredients
Scale
- 3 cans cannellini beans (drained and rinsed)
- 1 yellow onion (finely chopped)
- 4 cloves garlic (minced)
- 2 tablespoons olive oil
- 2 large carrots (peeled and chopped)
- 1 stalk celery (diced)
- 1/3 cup white grape juice
- 2 cups chopped kale (stems removed)
- Vegetable broth
- Tomato paste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the onion until golden.
- Add garlic, celery, and carrots; cook for another 10 minutes until softened.
- Stir in white grape juice and let reduce for about five minutes.
- Add cannellini beans, vegetable broth (starting with 2½ cups), tomato paste, and spices; stir well.
- Bring to a boil, then reduce to low heat and simmer for 15 minutes.
- Blend part of the soup until smooth for a creamy texture while keeping some beans intact.
- Return blended soup to pot, add chopped kale, simmer for three more minutes.
- Adjust seasoning to taste before serving warm.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 3g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg
Find it online: https://quickfamilyfeast.com/tuscan-white-bean-soup/