Tuscan White Bean & Kale Soup

🥣 Tuscan White Bean & Kale Soup

Warm, cozy, and packed with nutrition — perfect for chilly days!

Ingredients:

• 2 tbsp olive oil

• 1 onion, finely chopped

• 3 cloves garlic, minced

• 2 carrots, diced

• 2 celery stalks, diced

• 1 can (14 oz) diced tomatoes

• 2 cans (15 oz each) white beans (cannellini or navy beans), drained & rinsed

• 4 cups vegetable broth

• 1 tsp dried thyme

• 1 tsp Italian seasoning

• Salt and pepper to taste

• 2 cups chopped kale or spinach

• 1 tbsp lemon juice (optional)

• Fresh basil or parsley for garnish

Instructions:

1. Heat olive oil in a pot over medium heat.

2. Add onion, carrots, and celery; sauté until softened (5–6 mins).

3. Stir in garlic, thyme, and Italian seasoning; cook for 1 minute.

4. Add tomatoes, beans, and vegetable broth.

5. Bring to a boil, then reduce heat and simmer for 20 minutes.

6. Mash some beans in the pot to make the soup thicker.

7. Add kale and cook for another 5 minutes until wilted.

8. Season with salt, pepper, and lemon juice.

9. Serve hot, garnished with fresh basil or parsley. 🌿

Q&A :

Q1: Can I use dried beans instead of canned?
Yes! Soak 1 cup dried white beans overnight and cook until tender before using.

Q2: How can I make it creamier?
Blend a portion of the soup or add a splash of coconut milk for a rich texture.

Q3: Can I add protein?
Absolutely — grilled chicken, sausage, or tofu go perfectly with this soup.

Q4: How long can it be stored?
Keep refrigerated for up to 4 days or freeze for 2 months.

Q5: What’s best to serve it with?
Pair it with crusty garlic bread or a fresh green salad for a full meal.