Tuscan White Bean Soup

Tuscan White Bean Soup

from asimplepalate.com
60 min
8 servings

This Tuscan White Bean Soup is an easy vegetable soup made with sautéed veggies, tomatoes, white beans, in a hearty tomato & vegetable broth!  It has so much flavorful, is easy to throw together, and is a soup you will make on repeat once you try it. 

Ingredients

  • 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, (you can also swap for dried Sicilian oregano)
  • 1 Tablespoon chopped fresh basil, (I only recommend using fresh basil, but if you must use dried use 2 teaspoons.)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 healthy pinch red pepper flakes ((adjust to desired level of spice))

Directions

  1. 1

    Sauté vegetables: In a large pot or Dutch oven on medium heat, sauté in olive oil the diced onion, carrots, celery, and a little salt for 4-5 minutes. Then add the minced garlic and zucchini, and cook for 3 minutes.

  2. 2

    Add liquids and simmer: Add diced tomatoes, tomato paste, vegetable broth, cannellini beans, thyme sprigs, basil, oregano, salt & pepper, and red pepper flakes. On low-medium heat, cover and let the soup simmer for 30 minutes - stir occasionally. Turn the heat off and stir in kale leaves, let them wilt, and cook in the hot soup for 2-3 minutes.

  3. 3

    Taste and serve: Before serving, taste the soup. If it needs more flavor, add a pinch more salt until the flavor is just right. Garnish with additional fresh basil and serve!