Description
Enjoy this hearty Tuscan White Bean Soup that’s easy to make, vegan, and perfect for meal prep. Try it today for a wholesome dish!
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
- 2.5 – 4 cups vegetable or chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1/4 teaspoon red pepper flakes (omit if you don't like spice)
- 1/4 teaspoon Italian seasoning
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the onion until golden brown.
- Add garlic, celery, and carrots; cook for about 10 minutes until softened.
- Pour in the white grape juice and simmer for 5 minutes.
- Stir in remaining ingredients except kale; bring to a boil.
- Cover and simmer on low for about 15 minutes.
- Blend part of the soup for creaminess (optional) then return to pot.
- Add kale and let wilt before serving warm.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg