Tuscan White Bean Soup
Anyone in the mood for a bowl of Tuscan White Bean Soup? This flavorful soup is satisfying and sure to keep you cozy all season long. It’s loaded with all the hearty veggies your immune system will thank you for during the rough cold and flu months.
This recipe is freezer-friendly, so don’t forget to use your Ello 7 Cup Round Meal Prep Container to freeze any leftover up to three months for quick dinners in the future!
Prep time: 5 minutes
Cook time: 25 minutes
Ready in: 30 minutes
Serves: 4
Ingredients
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2 tablespoons olive oil
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1 medium yellow onion, finely chopped
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2 medium carrots, peeled and sliced into coins
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2 large celery stalks, finely chopped
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2 cloves garlic, finely chopped
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2 (15.5-ounce) cans cannellini beans, drained
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2 sprigs each fresh rosemary and thyme
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4 cups low-sodium vegetable broth
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Kosher salt and freshly ground black pepper, to taste
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1 bunch fresh kale, stems removed and chopped
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Crushed red pepper flakes, for serving
Method
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Heat oil in large pot or Dutch oven over medium-high heat. Add onion, carrots and celery and saute until tender, 5 minutes. Add garlic and cook another minute.
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Stir in beans, rosemary, thyme and vegetable broth. Season with salt and pepper, to taste. Bring soup to boil and reduce heat to medium. Cover and simmer 15 minutes.
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Remove about 1 1/2 cups of soup from pot and carefully blend until smooth. Return pureed soup to pot and stir to combine. Add kale to soup and stir until just wilted. Serve topped with crushed red pepper flakes.
Bon appetite!