White Bean Tuscan Soup

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Servings: 4 Prep: 15 min Cook: 25 min Dairy Free Gluten Free Mediterranean Pescetarian Vegan Vegetarian Entree Soup Homestyle Soup: Hot Stovetop Vegetarian Added 30 days ago Updated 30 days ago

Ingredients

2 yellow onions 4 carrots 4 stalks celery 4 small Yukon Gold potatoes 38 ounces cooked cannellini beans ½ bunch kale 2 lemons, optional 2 teaspoons fresh parsley, optional 2 tablespoons extra virgin olive oil 8 teaspoons minced garlic 2 teaspoons dried basil 2 teaspoons dried oregano 2 teaspoons dried thyme 1 teaspoon sea salt, to taste 8 cups vegetable broth 4 cups water

Instructions

1. Peel and chop onions, carrots, celery, and potatoes into small pieces, set aside. Drain and rinse your cannellini beans, set aside.

2. De-stem the kale, discarding the stems and chop up the leaves. Juice lemon. Chop parsley.

3. Place a large saucepan on the stove and pour in the olive oil.

4. Heat the oil on a medium low heat and add in your onions, carrots, celery, and potatoes. Cook for 3 minutes.

5. Add in your garlic, basil, oregano, thyme, and salt and cook for a further minute.

6. Pour in your vegetable broth, cannellini beans, and water and bring to the boil. Reduce the heat to a simmer and let the soup simmer gently for 15 minutes.

7. Add the kale leaves to the soup and stir. Simmer gently for a further 5 minutes.

8. Serve the soup with some freshly squeezed lemon juice and fresh parsley.