Tuscan White Bean Soup
Recipes Main Dish Other ethnic food Quick and Easy Soups and stews Vegetarian
Description
This is a one pot meal that's simple to make fairly quickly. It's healthy, vegetarian, vegan, gluten free, full of protein and seriously delicious.
Ingredients
3 - 15 oz. cans cannellini beans, drained and rinsed
1 yellow onion, finely chopped
4 cloves garlic, minced
2 T. olive oil
2 large carrots, peeled and chopped
1 stalk celery, diced
1/3 c. white wine
2 c. chopped kale, stems removed, finely chopped
2 1/2 – 4 c. vegetable broth
1 T. tomato paste
1 t. salt, or to taste
1/2 t. black pepper
1/4 t. crushed red pepper flakes, optional
1/4 t. Italian seasoning
2 bay leaves
1 t. dried thyme
1/2 t. dried oregano
Directions
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Saute the onion in a large pot or dutch oven in the oil. When it starts to brown slightly, add in the garlic, celery and carrots; saute another 10 minutes for the vegetables to soften, brown slightly, adding lots of flavor.
Add in the wine; saute until most of the liquid has evaporated, about 5 minutes.
Add in all remaining ingredients, except for the kale. The amount of broth is a range, but start with 2 1/2 cups; stir well.
Bring to a boil; cover; reduce heat to low. Simmer for 15 minutes.
Discard the bay leaves. Transfer about 2 1/2 – 3 c. of the soup to a blender; blend until smooth. Transfer back to the pot; stir to combine. If soup is too thick, add in more broth until it reaches the desired consistency.
Add in the chopped kale; simmer for a few minutes, allowing the kale to wilt.
Season to taste with salt and pepper and maybe a squeeze of lemon juice.
Serve hot.
6 servings.