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Tuscan White Bean Soup

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A rustic, pantry-friendly pot of beans, tomatoes, and kale simmered in savory broth, perfect for a simple, warming meal.

Ingredients

Scale
  • 1 can (15 oz) white beans, drained and rinsed (cannellini or great northern)
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth (use low sodium if preferred)
  • 1 can (14 oz) diced tomatoes
  • 2 cups kale, chopped (stems removed)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Instructions

  1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 5-7 minutes.
  2. Stir in minced garlic and cook for 30-60 seconds until fragrant.
  3. Add drained white beans, diced tomatoes with juices, vegetable broth, chopped kale, oregano, and thyme. Stir to combine.
  4. Bring soup to a gentle boil, then reduce heat to low and let it simmer uncovered for about 20 minutes.
  5. Taste and season with salt and pepper. For a thicker soup, mash a few beans against the pot side and stir.
  6. Ladle soup into bowls and serve with rustic bread.

Notes

Cool leftover soup to room temperature within two hours of cooking, then refrigerate for up to 4 days. To freeze, portion and store for up to 3 months.

Nutrition

Find it online: https://www.simplefamilydishes.com/tuscan-white-bean-soup-3/