Tuscan White Bean Soup

A warm and delicious Tuscan White Bean Soup with Kale, this recipe is an easy and healthy one to have on hand. made with vegetable or chicken stock, the ingredients are simple and always on hand.

Course Appetizers, Soup

Cuisine American, Italian

Keyword appetizers, soup, vegetarian

Prep Time 15

Cook Time 20

Servings

Calories 214kcal

Author Luci Petlack

Ingredients

2 tablespoons extra-virgin olive oil
1 small yellow onion chopped
1 cup shredded or chopped carrot
½ teaspoon salt or to taste
¼ teaspoon ground black pepper or to taste
¼ teaspoon dried oregano
2 fresh thyme sprigs
15 oz Canned Great Northern White Beans or Cannellini Beans
2 cups vegetable stock*
2 cups finely chopped kale
Crostini for serving

Instructions

Heat the olive oil over medium-high in large saucepan or small soup pot. Add the onion and carrot and cook for 1 minute. Add the salt, pepper, oregano, and thyme sprigs. Continue to cook for 4 to 5 more minutes until the vegetables begin to soften.
Add the beans with the liquid from the can. Stir in the vegetable stock. Bring to a boil and then reduce to simmer and cook partially covered for 5 minutes.
Discard the thyme sprigs. Stir in the kale and cook about 1 minute, until wilted. Add more salt or pepper, if desired. Serve warm with crostini.

Notes

*You can absolutely use a chicken stock if you prefer.

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