Tuscan White Bean Soup
My Tuscan white bean soup is loaded with tender beans and veggies in a rich and creamy broth. It's made in one pot and cook up in under 30 minutes! Watch the video below to see how I make it in my kitchen!
Servings 4 servings
Calories 263kcal
Ingredients
- 1/4 cup olive oil
- 3 shallots chopped
- 4 cloves garlic minced
- 2 large carrots chopped
- 3 stalks celery diced
- 1 tablespoon tomato paste
- 17 oz cannellini beans canned, drained and rinsed
- 3 cups vegetable broth * see notes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon red pepper flakes
- 4 ounces kale or baby spinach
Instructions
- Heat olive oil in a large pot and place over medium-high heat.
- Saute onion and garlic for 3 minutes, then add carrots and celery stalks and saute until the vegetables start getting soft.
- Add tomato paste, quickly stir, and add beans, vegetable broth, salt, pepper, Italian seasoning, and red pepper flakes. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for another 10-15 minutes.
- Using a hand mixer, blitz half of the soup in the pot, so it becomes creamier, careful not to blend everything. Add spinach or kale and cook for several more minutes, until it wilts.
- Give everything a good mix, remove from the heat, and ladle into bowls.
Video
Notes
* You can cook up to 5 cups of vegetable broth if you prefer a thinner soup.
TO STORE: Store leftovers in an airtight container in the fridge for up to one week.
TO FREEZE: Let the soup cool completely, then store it in a freezer-safe container for six months. Let thaw before reheating.
TO REHEAT: Microwave single-serve portions in 30-second intervals or reheat on the stovetop over medium heat, stirring often, until warm.
Nutrition
Serving: 1serving | Calories: 263kcal | Carbohydrates: 31g | Protein: 9g | Fat: 14g | Sodium: 950mg | Potassium: 427mg | Fiber: 10g | Vitamin A: 9358IU | Vitamin C: 33mg | Calcium: 193mg | Iron: 4mg | NET CARBS: 21g