Tuscan White Bean and Kale Soup
A hearty vegan soup featuring creamy cannellini beans, earthy kale, and a garlicky, savory broth that warms you with every bite.
10 min
Prep
30 min
Cook
4
Serves
320
Calories
Macros · per serving
26g protein
45g carbs
10g fat
Ingredients
For 4 servings
- 4 cups cannellini beans
- 6 cups vegetable broth
- 4 cups kale
- 2 tablespoons olive oil
- 1 onion
- 4 cloves garlic
- 2 carrot
- 2 celery stalk
- 1 teaspoon thyme
- salt — to taste
- black pepper — to taste
Instructions
- 1
Drain and rinse the cannellini beans, reserving 1 cup to be blended later.
- 2
Dice the onion, carrots, and celery. Mince the garlic.
- 3
In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery, and cook until softened, about 5 minutes.
- 4
Add the thyme, salt, and black pepper, stirring to combine for 1 minute.
- 5
Pour in the vegetable broth and bring to a simmer.
- 6
Add the cannellini beans, reserving one cup.
- 7
Blend the reserved 1 cup of beans with some of the broth in a blender until smooth and add back to the pot for a creamy texture.
- 8
Simmer the soup for 10 minutes.
- 9
Chop the kale into bite-sized pieces, add to the pot, and simmer for an additional 5 minutes until the kale is tender.
- 10
Adjust seasoning with salt and pepper to taste before serving.
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