Tuscan White Bean Soup

Tuscan White Bean Soup

This soup can easily be doubled. If possible, make this soup a day in advance as the flavors really come out the longer it sits.

Ingredients:

  • 1 medium yellow onion, chopped
  • 4 medium carrots, sliced
  • 3 small celery ribs, sliced
  • 5 garlic cloves, minced
  • 4 tablespoons dried oregano
  • 4 cups vegetable broth
  • 2 15oz cans white beans (or 3 cups cooked from dry)
  • 1 Tablespoon nutritional yeast
  • 1 1/2 teaspoons fresh rosemary, minced
  • 1/2 teaspoon ground black pepper
  • 4 cups kale (or more)
  • juice of 1/2 lemon
Directions:
  1. Heat some water in a large pot over medium-high heat.  Add the onion, carrots, celery, garlic and oregano and saute until the onion is translucent. Continue adding water as needed to prevent sticking.
  2. Add the broth, beans, nutritional yeast, rosemary, and pepper.  Increase the heat to high and bring to a boil.  Once it begins to boil, reduce the heat to low and simmer 20 minutes, or until the carrots are soft.
  3. Once the carrots are soft, blend with a stick blender to the desired consistency.  (You can blend just a little bit and leave some whole pieces of beans and vegetables, or completely blend it)
  4. Add kale and allow to simmer for about 4 more minutes.
  5. Stir in the lemon juice, and add more rosemary and pepper to taste.

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