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Tuscan Bean & Vegetable Soup

Tuscan Bean & Vegetable Soup


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)
Instructions:

  1. Heat olive oil in a large pot on medium heat while prepping the veggies.
  2. Add the garlic and onion. Sauté for 5 minutes.
  3. Add the carrot, potato, salt, pepper and Italian herbs. Sauté for another 5 minutes.
  4. 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.
  5. Add the kale and continue to cook for another 5 minutes, stirring regularly.
  6. Allow to cool for 5 minutes before scooping into bowls and serving.