Name: Tuscan White Bean Soup
Total time: 30 min
Yield: 6 servings
Ingredients: 1 large onion, finely chopped; 4 cloves garlic, minced; 5 stalks celery, diced; 2 1/2 large carrots, chopped; 1/4 cup olive oil; 1 tbsp Italian seasoning; 1/2 cup white wine; 3 cans cannellini beans, rinsed and drained; 6 cups vegetable broth; 1/2 tsp salt, to taste; 1/2 tsp black pepper, to taste; 1/4 tsp red pepper flakes; 3 bay leaves; 2 handfuls kale, chopped; 3 tbsp parsley, finely chopped

Estimate, per serving

Cal: 332
Protein: 13g
Carbs: 45g
Fat: 9g
Sodium: 552mg
Fiber: 13g

Ingredients

onionfinely chopped: 1/3 large
garlicminced: 1 cloves
celerydiced: 2 stalks
carrotschopped: 0.83 large
olive oil: 0.08 cup
Italian seasoning: 1/3 tbsp
white wine: 0.17 cup
cannellini beansrinsed and drained: 1 cans
vegetable broth: 2 cups
saltto taste: 0.17 tsp
black pepperto taste: 0.17 tsp
red pepper flakes: 0.08 tsp
bay leaves: 1
kalechopped: 2/3 handfuls2/3 handfuls
parsleyfinely chopped: 1 tbsp

Method

01Heat olive oil in a large pot over medium heat. Add onion and garlic, saute 3 minutes.
02Add celery and carrots, saute 7 to 10 minutes.
03Stir in Italian seasoning and cook 30 seconds.
04Pour in white wine and simmer until reduced, about 3 minutes.
05Add beans, broth, salt, pepper, red pepper flakes, and bay leaves. Stir, cover, and bring to a boil.
06Reduce heat to low and simmer 15 minutes.15 min
07Remove 2 cups of soup including veggies and beans. Puree in a blender or with an immersion blender.
08Return blended soup to the pot. Stir in kale and parsley. Adjust seasonings to taste.

Fits

Vegan
Vegetarian
Pescatarian
Gluten-free
Dairy-free
Egg-free
Soy-free