Description

This One-Pot Creamy Tuscan White Bean & Kale Soup is a delightful blend of flavors. With simple prep and wholesome ingredients, it’s an ideal choice for a quick dinner or a healthful meal packed with comfort.

Ingredients

Scale

1 tbsp olive oil
1 medium-large yellow onion, finely diced
2–3 large garlic cloves, minced
2 celery stalks, diced
2 large carrots, leave unpeeled and dice
1 medium-sized zucchini, diced
3 cups chopped kale
1 can 15 oz fire roasted diced tomatoes
1 can 15 oz cannellini beans
2 tablespoons tomato paste
4 cups vegetable broth
3–4 large fresh thyme sprigs
2 heaping teaspoons chopped fresh oregano
1 tablespoon chopped fresh basil
1 teaspoon salt
1/2 teaspoon black pepper
1 healthy pinch red pepper flakes

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Instructions

Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, celery, and a pinch of salt; sauté for 4-5 minutes.
Stir in minced garlic and zucchini; cook for an additional 3 minutes.
Pour in diced tomatoes, tomato paste, vegetable broth, cannellini beans, thyme sprigs, basil, oregano, salt, pepper, and red pepper flakes. Cover and simmer on low-medium heat for 30 minutes, stirring occasionally.
Remove from heat and add kale leaves, stirring gently to wilt them for 2-3 minutes.
Taste the soup and adjust seasoning with more salt if necessary. Garnish with more fresh basil before serving.

Notes

Feel free to adjust the spice level with red pepper flakes based on your preference.
Using fresh herbs amplifies the flavor of the soup, but dried herbs can be substituted if needed.
Leftovers can be stored in an airtight container for up to 3 days.

Nutrition

Serving Size: 1 cup
Calories: 190
Sugar: 4g
Sodium: 600mg
Fat: 3g
Saturated Fat: 0.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 9g
Protein: 8g
Cholesterol: 0mg