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Tuscan White Bean & Kale Soup

A rustic, plant-based soup of cannellini beans, kale, carrots, and rosemary in a rich tomato-vegetable broth.

Ingredients

  • 2 tbsp olive oil
  • 1 onion diced
  • 2 carrots diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 2 cans (15 oz each) cannellini beans drained and rinsed
  • 4 cups low-sodium vegetable broth
  • 1 can (14 oz) diced tomatoes
  • 4 cups chopped kale
  • 1 tsp dried rosemary
  • 1/2 tsp red pepper flakes optional
  • salt and pepper to taste

Instructions

  1. Heat olive oil in a large pot over medium heat and sauté onion, carrots, and celery until softened, about 6 minutes.
  2. Add garlic and cook 1 minute, then stir in beans, vegetable broth, diced tomatoes, and rosemary.
  3. Bring to a simmer and cook, uncovered, 20 minutes to let the flavors meld.
  4. Stir in kale and red pepper flakes, and cook 5 minutes more, until kale is wilted and tender.
  5. Season with salt and pepper and serve hot.