Description

This One-Pot Creamy Tuscan White Bean & Kale Soup delivers incredible flavor in a hassle-free way. Packed with nutritious ingredients like kale and cannellini beans, it’s perfect for a quick dinner or a healthy comfort meal, all made in one pot!

Ingredients

Scale

1 tbsp olive oil
1 medium-large yellow onion, finely diced
2–3 large garlic cloves, minced
2 celery stalks, diced
2 large carrots, leave unpeeled and dice
1 medium-sized zucchini, diced
3 cups chopped kale
1 can 15 oz fire roasted diced tomatoes
1 can 15 oz cannellini beans
2 tablespoons tomato paste
4 cups vegetable broth
3–4 large fresh thyme sprigs
2 heaping teaspoons chopped fresh oregano
1 tablespoon chopped fresh basil
1 teaspoon salt
1/2 teaspoon black pepper
1 healthy pinch red pepper flakes

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Instructions

In a large pot or Dutch oven on medium heat, heat the olive oil and sauté the diced onion, carrots, celery, and a little salt for 4-5 minutes.
Add the minced garlic and zucchini, cooking for an additional 3 minutes.
Incorporate the diced tomatoes, tomato paste, vegetable broth, cannellini beans, thyme sprigs, basil, oregano, salt, pepper, and red pepper flakes. Cover and simmer on low-medium heat for 30 minutes, stirring occasionally.
Turn off the heat and stir in the kale leaves, allowing them to wilt in the hot soup for 2-3 minutes.
Taste the soup and add more salt if needed to enhance the flavor. Garnish with extra fresh basil and serve!

Notes

Feel free to adjust the amount of red pepper flakes based on your spice preference.
For added creaminess, you can stir in a splash of heavy cream or coconut milk just before serving.
Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Serving Size: 1 cup
Calories: 220
Sugar: 5g
Sodium: 600mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 10g
Protein: 10g
Cholesterol: 0mg