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Tuscan White Bean Soup

Tuscan White Bean Soup
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Enjoy a warming bowl of Tuscan white bean soup that’s vegan and gluten-free! Perfect for meal prep—try it today and savor every bite!

Ingredients

Scale
  • 3 15-ounce cans cannellini beans (drained and rinsed)
  • 1 yellow onion (finely chopped)
  • 4 cloves garlic (minced)
  • 2 tablespoons olive oil
  • 2 large carrots (peeled and chopped)
  • 1 stalk celery (diced)
  • 1/3 cup white grape juice
  • 2 cups chopped kale (stems removed, finely chopped)
  • 2 1/2 – 4 cups vegetable broth
  • 1 tablespoon tomato paste
  • 1 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 1/4 teaspoon red pepper flakes (omit if you don't like spice)
  • 1/4 teaspoon Italian seasoning
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano

Instructions

  1. In a large pot, heat olive oil over medium heat. Sauté finely chopped onion until golden.
  2. Add garlic, celery, and carrots; sauté for about 10 minutes until softened.
  3. Pour in white grape juice; cook until most liquid evaporates (about 5 minutes).
  4. Stir in cannellini beans and initial amount of vegetable broth; mix well.
  5. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
  6. Blend about half of the soup until smooth for creaminess; return blended soup to pot.
  7. Fold in chopped kale, simmer for a few more minutes, and adjust seasoning as needed.

Nutrition

Find it online: https://kitchenmealplan.com/tuscan-white-bean-soup/