Description
A delicious and hearty soup made with white beans, vegetables, and spices, perfect for a comforting meal.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 can (14.5 ounces) diced tomatoes, undrained
- 4 cups vegetable broth
- 2 cans (15 ounces each) white beans, drained and rinsed
- 2 cups kale, chopped
- Salt and pepper to taste
- Juice of 1 lemon
- Grated Parmesan cheese for serving (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened.
- Stir in the minced garlic, diced carrots, and diced celery. Cook for another 5 minutes until the vegetables are tender.
- Add the dried thyme and rosemary, stirring to combine. Cook for 1 minute until fragrant.
- Pour in the diced tomatoes with their juice and the vegetable broth. Bring the mixture to a boil.
- Reduce the heat to a simmer and add the white beans and chopped kale. Cook for 15-20 minutes until the kale is wilted and tender.
- Season the soup with salt, pepper, and lemon juice to taste.
- Serve hot, garnished with grated Parmesan cheese if desired.
Notes
- For a creamier soup, blend a portion of the beans before adding them back to the pot.
- Try adding cooked sausage or diced chicken for extra protein.
- You can also substitute spinach for kale if preferred.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg