Tuscan White Bean Soup
Tuscan White Bean Soup is a hearty, creamy one pot meal ready in 30 minutes, packed with veggies, beans, and spices for a soul-warming depth of flavor.
Servings: 6 servings
Calories: 332kcal
Ingredients
- 1 large onion finely chopped
- 4 large garlic cloves minced
- 5 large celery stalks diced
- 2-3 large carrots chopped
- 1/4 cup olive oil extra virgin
- 1 tablespoon Italian seasoning
- 1/2 cup white wine
- 3 14 ounces cans low sodium cannellini beans rinsed & drained
- 6 cups vegetable broth low sodium
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 3 bay leaves
- 2 handfuls chopped kale or baby spinach
- 3 tablespoons parsley or basil finely chopped
Instructions
- Preheat large pot on medium heat and add olive oil. Add onion and garlic, saute for 3 minutes, stirring occasionally. Add celery and carrots, saute for another 7-10 minutes, stirring occasionally.
- Add Italian seasoning and cook for 30 seconds, stirring a few times. Add white wine and simmer until reduced, about 3 minutes.
- Add beans, broth, salt, pepper, red pepper flakes and bay leaves. Stir, cover and bring to a boil. Reduce heat to low and simmer for 15 minutes.
- Remove 2 cups of soup, making sure to grab some veggies and beans, and puree in a blender or with an immersion blender.
- Return blended soup back to the pot along with kale and parsley. Stir and adjust any seasonings to taste.
- Serve hot with crusty bread or dinner rolls.
Notes
- Store: Refrigerate in an airtight container for up to 5 days. Reheat desired amount by simmering on low heat while covered.
- Freeze: Freeze in an airtight container, leaving some room for expansion, for up to 3 months.
Nutrition
Calories: 332kcal | Carbohydrates: 45g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Sodium: 552mg | Fiber: 13g | Sugar: 5g