Tuscan White Bean Soup
Comforting Vegetarian Tuscan White Bean Soup is hearty, delicious and full of savory flavors and is only 170 calories per serving! It's easy to make with tender white beans, fresh veggies, and a touch of herbs.
Servings: 6 people
Equipment
Ingredients
- 2 Tablespoons light olive oil
- 1 small onion finely chopped
- 4-5 garlic cloves chopped
- 2 celery stalks chopped
- 1 carrot chopped
- 1 Tablespoon tomato paste
- 1 teaspoon Italian seasoning or herbs de Provence
- ½ teaspoon EACH red chili flakes, salt, black pepper
- 2 (15 oz) cans cannellini beans or any white bean
- 1 (32 oz) carton low-sodium vegetable broth
- 2 cups kale or spinach chopped
- Juice of 1 lemon about 2 Tablespoons
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the onion and cook for 3-4 minutes or until softened. Add the garlic and cook another few seconds then toss in chopped the celery, carrot, tomato paste, and seasoning.
- Sauté for 3-4 minutes then stir in the beans and cook for about a minute or until fully coated in the sauce then add in the vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes.
- Using an immersion blender, blend part of the soup to add creaminess. Alternatively, blend about ¼ of the soup in a blender then return to the soup.
- Add the chopped kale or spinach to the soup and stir until wilted. (Kale will take a few extra minutes to soften). Lastly, stir in the juice of 1 lemon at the very end.
- Serve this delicious soup with some freshly chopped herbs, grated parmesan, and a side of toasted crusty bread.
Nutrition
Serving: 1serving | Calories: 170kcal | Carbohydrates: 27g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 532mg | Potassium: 117mg | Fiber: 9g | Sugar: 2g | Vitamin A: 2450IU | Vitamin C: 9mg | Calcium: 119mg | Iron: 3mg