Description
A hearty and nourishing Tuscan White Bean Soup that’s packed with flavor and perfect for any time of the year.
Ingredients
- 2 cans of white beans (cannellini or great northern), drained and rinsed
- 1 onion, diced
- 2 cloves of garlic, minced
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 2 cups kale, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent.
- Add the minced garlic and sauté for another minute until fragrant.
- Stir in the white beans, diced tomatoes, vegetable broth, oregano, thyme, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes.
- Add the chopped kale and cook for another 5 minutes until the kale is wilted.
Notes
For added flavor, add a dash of red pepper flakes. This recipe can be made in a slow cooker; sauté the onion and garlic first, then add everything to the slow cooker and let it cook on low for 6-8 hours.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian