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–+ servings

Tuscan White Bean Kale Soup

Beverly Verwey
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Servings 4 people
Calories 154 kcal

Ingredients
  

  • 1 - 2 tbsp water or vegetable broth for sautéing
  • 1 - 2 cloves garlic minced
  • 1 medium sweet yellow onion diced
  • 3 medium carrots diced
  • 3 medium celery stalks diced
  • 2 - 3 medium russet potatoes peeled and diced
  • 19 oz can cannellini beans drained and rinsed
  • 1 bay leaf
  • 1/2 - 1 tsp pepper flakes
  • 4 cups vegetable broth
  • 15 oz can tomato diced
  • 1 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp dries basil
  • 1/2 tsp dried thyme
  • 1 medium zucchini diced
  • 1 cup kale chopped
  • to taste black pepper

Instructions
 

  • In a large pot, sauté garlic, onion, carrots, celery and potatoes in 2 tbsp of water or vegetable broth for approximately 10 minutes until vegetables are tender. Add more liquid if needed 1 tbsp at a time.
  • To pot, add beans, bay leaf, pepper flakes, vegetable broth, tomatoes with juices, tomato paste, basil, oregano, thyme. Bring to a boil and then simmer for 20 minutes.
  • Add zucchini and cook for an additional 5 minutes.
  • Add kale and black pepper to taste and cook until kale is wilted.
  • Serve.

Nutrition

Calories: 154kcalCarbohydrates: 26.1gProtein: 0.9gFat: 5.5gSodium: 127.2mg
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