Tuscan White Bean Soup
This Tuscan White Bean Soup is the creamy comfort food of your dreams! This delicious gluten-free dinner full of nutritious veggies can easily be made vegetarian for a freezer-friendly meal for the whole family.
Servings: 6 servings
Equipment
Ingredients
- 2 tbsp avocado oil
- 1 yellow onion diced
- 2 medium carrots chopped
- 2 celery stalks chopped
- 8 cloves garlic minced
- 6 cups vegetable or chicken broth
- 3 15-ounce cans cannellini beans drained and rinsed
- 1 15-ounce can petite diced tomatoes no need to drain
- 1 tbsp balsamic vinegar
- 1 tbsp fresh chopped rosemary
- 1 tbsp fresh thyme leaves
- 2 tsp Italian seasoning
- 1 tsp dry sage
- 1 tsp salt
- ½ tsp black pepper
- 2 cups chopped kale
- ½ cup heavy cream
- Shaved parmesan optional for garnish
Instructions
- Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and saute until the onions are translucent and the vegetables are softening, about 3-4 minutes. Add the garlic and saute another 30 seconds.
- Add the broth, beans, tomatoes, vinegar, rosemary, thyme, Italian seasoning, sage, salt, and pepper and stir to combine. Bring to a boil, then reduce the heat to a simmer and simmer for 15 minutes or until the vegetables are softened to your liking.
- Add the kale and heavy cream and stir to combine. Allow the kale to soften, then remove from heat and serve garnished with shaved parmesan if desired.
Notes
- This soup freezes really well for up to 3 months and stays good in the fridge for up to 3 days.
- Feel free to use Great Northern white beans or other white beans, if desired! You can also substitute in spinach instead of kale.
Nutrition
Serving: 1 bowl (1/6th of soup) | Calories: 419kcal | Carbohydrates: 57.3g | Protein: 21g | Fat: 12.7g | Cholesterol: 22.4mg | Sodium: 1822.9mg | Fiber: 13.3g | Sugar: 6.1g