Description

This One-Pot Creamy Tuscan White Bean & Kale Soup combines hearty flavors with simple preparation. It’s loaded with veggies, creamy broth, and wholesome beans—ideal for a quick and healthy dinner, or as comforting meal any time.

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

Heat olive oil in a large pot or Dutch oven over medium heat. Sauté the diced onion, carrots, celery, and a pinch of salt for about 4-5 minutes.
Add minced garlic and diced zucchini to the pot and cook for an additional 3 minutes.
Pour in the diced tomatoes, tomato paste, vegetable broth, cannellini beans, thyme sprigs, basil, oregano, salt, pepper, and red pepper flakes. Stir well and allow the soup to simmer on low-medium heat, covered, for 30 minutes, stirring occasionally.
After 30 minutes, remove the pot from heat and stir in the chopped kale, allowing it to wilt in the hot soup for 2-3 minutes.
Taste the soup and adjust seasoning with more salt if needed. Garnish with extra fresh basil before serving.

Notes

Feel free to adjust the spice levels by adding more or less red pepper flakes.
Fresh herbs work best in this recipe for added flavor, but dried alternatives can be used in moderation.
This soup can be stored in the refrigerator for up to 3 days and tastes even better the next day.

Nutrition

Serving Size: 1 cup
Calories: 220
Sugar: 4g
Sodium: 500mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 9g
Protein: 11g
Cholesterol: 0mg