Tuscan White Bean Soup Flavorful and Simple Recipe

Ingredients

• 2 cups canned white beans (cannellini or great northern), rinsed and drained
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes (with juices)
• 1 cup kale, chopped
• to taste Salt and pepper
• for garnish Fresh parsley, chopped

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic, diced carrots, and celery. Cook for an additional 5-7 minutes until the vegetables start to soften.
3. Sprinkle in the dried thyme and rosemary, stirring to combine. Let it cook for about 1 minute to release the herbs' aroma.
4. Add the canned white beans and diced tomatoes (with their juices) to the pot. Pour in the vegetable broth and bring the mixture to a gentle boil.
5. Reduce the heat to low, cover, and let it simmer for about 20 minutes to allow the flavors to meld together.
6. Stir in the chopped kale and cook for another 5 minutes until the kale is wilted but still vibrant.
7. Season the soup with salt and pepper to taste. Adjust the seasoning as needed.
8. Serve hot, garnished with fresh parsley for an extra pop of color and flavor.