Tuscan Kale and White Bean Soup
This Tuscan Kale and White Bean Soup is a celebration of wholesome ingredients and the joy of homemade comfort.
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.