Tuscan Bean & Vegetable Soup
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Tuscan Bean & Vegetable Soup

Course: Italian Kitchen, Soup Recipes
Servings

1

servings
Prep time

15

minutes
Cooking time

35

minutes
Calories

340

kcal


Ingredients

  • 2 tbsp olive oil

  • 1/2 medium-large onion, finely chopped

  • 2 large garlic cloves, finely minced

  • 3 medium yellow or white potatoes, cut into cubes

  • 2 large carrots, chopped

  • 1 cup loosely packed sundried tomatoes, in oil

  • 3/4 tsp salt

  • 2 tsp Italian seasoning

  • ~8 grinds fresh black pepper, or to taste

  • 1 cup crushed or smooth tomatoes (low sodium if available)

  • 4.5 cups low sodium vegetable broth

  • 1 tsp sugar

  • 1 cup milk (or unsweetened non-dairy milk if vegan)

  • 540ml can white cannellini beans (low sodium if available)

  • 1/2 bunch kale, thick part of stems removed, roughly chopped (about 3 packed cups)


Directions

  • Heat olive oil in a large pot on medium heat while prepping the veggies.
  • Add the garlic and onion. Sauté for 5 minutes.
  • Add the carrot, potato, salt, pepper and Italian herbs. Sauté for another 5 minutes.
  • Add the crushed tomatoes/sauce, vegetable stock, milk, sugar and beans. Bring to a boil, then reduce to a simmer for about 15 minutes or until potatoes and carrots are easily pierced with a fork, stirring regularly.
  • Add the kale and continue to cook for another 5 minutes, stirring regularly.
  • Allow to cool for 5 minutes before scooping into bowls and serving.