Kale and White Bean Soup
Rustic Tuscan Kale & Cannellini Bean Soup
Ingredients:
1 tbsp olive oil
1 medium onion, diced
2 garlic cloves, minced
2 carrots, peeled and sliced
2 celery stalks, chopped
1 tsp dried thyme
1/2 tsp red pepper flakes (optional)
1 can (400g) cannellini beans, drained and rinsed
4 cups (1 liter) vegetable broth
3 cups kale, stems removed and chopped
Salt and black pepper to taste
Juice of 1/2 lemon (optional)
Grated Parmesan or crusty bread, for serving
Directions:
Heat the olive oil in a large pot over medium heat. Add the onion and sauté until softened, about 5 minutes.
Stir in the garlic, carrots, and celery. Cook for another 5 minutes, stirring occasionally.
Add the thyme and red pepper flakes, stirring for 1 minute until fragrant.
Pour in the cannellini beans and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
Add the kale and cook for another 5–7 minutes, until tender but vibrant.
Season with salt and pepper. Stir in lemon juice for brightness if desired.
Serve hot, topped with grated Parmesan or alongside a slice of crusty bread.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 210 kcal | Servings: 4 servings
#kalesoup #whitebeansoup #vegetariansoup #tuscankale #comfortfood #easymeals #healthyrecipes #plantbased #onepotmeal #vegetariancomfortfood #meatlessmonday #homemadesoup #fallrecipes #cleaneating #quickdinnerideas #wholefoods #veggielovers #simpleeats #highfibermeals #souprecipe
A hearty bowl of Kale and White Bean Soup is all you need for that cozy, comforting vibe So simple, so good!
Kale and White Bean Soup
Rustic Tuscan Kale & Cannellini Bean Soup
Ingredients:
1 tbsp olive oil
1 medium onion, diced
2 garlic cloves, minced
2 carrots, peeled and sliced
2 celery stalks, chopped
1 tsp dried thyme
1/2 tsp red pepper flakes (optional)
1 can (400g) cannellini beans, drained and rinsed
4 cups (1 liter) vegetable broth
3 cups kale, stems removed and chopped
Salt and black pepper to taste
Juice of 1/2 lemon (optional)
Grated Parmesan or crusty bread, for serving
Directions:
Heat the olive oil in a large pot over medium heat. Add the onion and sauté until softened, about 5 minutes.
Stir in the garlic, carrots, and celery. Cook for another 5 minutes, stirring occasionally.
Add the thyme and red pepper flakes, stirring for 1 minute until fragrant.
Pour in the cannellini beans and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
Add the kale and cook for another 5–7 minutes, until tender but vibrant.
Season with salt and pepper. Stir in lemon juice for brightness if desired.
Serve hot, topped with grated Parmesan or alongside a slice of crusty bread.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 210 kcal | Servings: 4 servings
#kalesoup #whitebeansoup #vegetariansoup #tuscankale #comfortfood #easymeals #healthyrecipes #plantbased #onepotmeal #vegetariancomfortfood #meatlessmonday #homemadesoup #fallrecipes #cleaneating #quickdinnerideas #wholefoods #veggielovers #simpleeats #highfibermeals #souprecipe
A hearty bowl of Kale and White Bean Soup is all you need for that cozy, comforting vibe So simple, so good!
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