This incredibly easy Tuscan Kale and White Bean Soup is so simple to make and tastes so comforting and delicious.
Ingredients You’ll Need for this Tuscan Kale and White Bean Soup
- Vegetables: Diced carrots, celery, onions, potatoes, kale, and tomatoes.
- Beans: Cannellini beans.
- Oil: Olive oil.
- Broth: Vegetable or chicken broth.
- Herbs and Spices: Fresh parsley, garlic, Italian seasoning, dried thyme, smoked paprika, red pepper flakes, lemon juice, salt, and pepper to taste.
A Flavorful Combination of Ingredients
The star of this soup is kale, a dark, leafy green with a slightly bitter taste. When combined with creamy white beans and potatoes, aromatic garlic, and savory vegetable broth, the result is a harmonious blend of textures and flavors. The kale adds a satisfying chewiness, while the white beans and potatoes bring a creamy element to the dish.
Tuscan Kale and White Bean Soup – Nutritional Powerhouse
Beyond its delicious taste, this soup is a nutritional powerhouse. Kale is packed with vitamins A, C, and K, as well as fiber and antioxidants. White beans contribute protein and fiber, making this one pot soup a wholesome option for those looking to maintain a balanced diet during the winter months.
One of the beauty of this vegan and gluten free Tuscan Kale and White Bean Soup is its ability to provide a hearty, satisfying meal without loading you up on calories. It’s a fantastic choice if you’re looking to manage your weight or simply maintain a balanced diet. The combination of kale and white beans offers a nutrient-dense meal that keeps you full and energized.
Versatility in Nutrient Variation
This Tuscan bean kale soup’s versatility allows for easy customization, allowing you to tailor it to your specific nutritional needs. Whether you’re aiming for higher protein intake, more greens, or additional vitamins, you can adapt the recipe to suit your preferences without sacrificing its delicious nature.
More Soup Recipes you will Enjoy!
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Tuscan Kale and White Bean Soup
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion (finely diced)
- 2 celery stalks (diced)
- 2 medium carrots (diced)
- 3 cloves of garlic (minced)
- 4 cups vegetable broth
- 1 (14.5 oz) can diced tomatoes
- 3 cups diced potatoes (about 3 potatoes)
- 2 teaspoons Italian seasoning
- 1 teaspoon sea salt (or to taste)
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper (or to taste)
- ¼ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes (or to taste)
- 1 (15 oz) can cannellini beans (drained and rinsed)
- Juice of 1/2 lemon
- 3 cups kale (chopped)
- ½ cup fresh parsley (chopped)
Instructions
- Heat a large soup pot over medium heat and add olive oil. Stir in onion, celery, carrots, and garlic. Allow to cook for 7 minutes, stirring occasionally.
- Pour in veggie broth, diced tomatoes with juice, and all of the seasonings. Stir well and bring to a boil. Once boiling, stir in the potatoes and reduce heat to a simmer. Cover the pot and simmer for 20 minutes, until potatoes are tender.
- Uncover the pot and stir in the beans and the lemon juice. Allow to simmer for 5 minutes.
- Stir in kale and allow to cook for 5 more minutes. Try and season with salt and black pepper to taste. Add parsley and serve.
Hi! I’m Irina. Here you’ll find healthy and healthy-ish recipes.
Have you tried this in a crockpot? Would it work well. Thank you so much for this delicious recipe
I haven’t tried making this soup in a crockpot, but it would probably work very well.