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 5 months ago Updated 5 months ago

Missing nutrition data for: Yellow Onions, Celery, Yukon Gold Potatoes, Cooked Cannellini Beans, Kale, Lemons, Extra Virgin Olive Oil, Dried Basil, Dried Oregano

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.