Creamy Tuscan White Bean and Kale Soup (1 Pot!)

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Small plate of vegetarian Parmesan and croutons next to a bowl of Tuscan White Bean and Kale Soup

Guys, it’s no secret that we love stock, and this creamy Tuscan-inspired version with white beans and kale is our new favorite for fall and winter! It’s hearty, warming, comforting, delicious and full of nutritious vegetables and fiber-rich beans. Basically, a hug in a bowl.

It’s ideal for food preparation or freezing and just . comes together easily 1 pot, Along with being satisfied with ourselves, we also love him vegetarian garlic bread, Spicy Tempeh Sausage, or turkey meatballs (recipe coming soon). Let us show you how it’s done!

Onions, carrots, celery, kale, coconut milk, vegetable broth, tomatoes, white beans, olive oil, tomato paste, red pepper flakes, dried Italian herbs, garlic, salt, pepper, rosemary and balsamic vinegar

Recipe Inspiration

This soup is inspired by our 1-Pot Tuscan Style Beef and Lentil Soupbut this is the version plant based and takes inspiration from Tuscan soups such as zuppa di fagioli and ribolita.

How to Make Tuscan Kale and White Bean Soup

Like most good soups, this one starts with a savory base of fried onions, carrots, and celery.

Next, we add tomato paste for richness, red pepper flakes for heat, and dried rosemary or thyme for herby goodness. Garlic is a must inspired by italian Soup, and basil too!

Tomato paste, garlic, red pepper flakes, and herbs top a pot of roasted onions, celery, and carrots

comes next vegetable bagWhite beans, tomatoes, and salt and pepper, bring us to soup territory.

Adding Vegetable Broth to a Pot with White Beans and Chopped Tomatoes

After boiling to enhance the flavor, we puree the mixture lightly to break up some of the beans and create more cohesiveness. But if you want to keep it a little chunky, or you don’t have immersion blenderFeel free to skip this step!

Put the chopped kale in the soup pot

Then it’s time for kale, or whatever greens you have around (spinach, collards, or chard work, too!).

Add Coconut Milk to a Vegetarian Tuscan Soup with White Beans and Kale

The sweetness and depth of flavor and the final touch to the coconut milk is balsamic vinegar (or cashew cream) for dairy free cream.

Dutch Oven Filled with Tuscan Black and White Bean Soup

We hope you liked this soup! its:

Heartfelt
fill
creamy
give heat
subtly spicy
And SO Relax!

Enjoy it on its own or topped with fresh basil. vegetarian parmesan cheeseAnd Garlic Homemade Croutons For added freshness, saltiness and crunch. It also pairs well with protein-packed dishes like Spicy Tempeh Sausage Or turkey meatballs (recipe coming soon!).

More Comfort Soup Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker On Instagram. Cheers, friends!

Creamy Tuscan white bean soup bowl topped with croutons and vegetarian Parmesan cheese

preparation time 15 minutes

Cooking Time 30 minutes

total time 45 minutes

servings 5 (~ 1 cup serving)

syllabus Entree, Side, Soup

Meal Gluten-Free (Optional), Italian-Inspired, Vegan

freezer friendly 1 month

keeps? 3-4 days

  • 1 Karachi Olive Oil (if oil free, less than twice the amount of water)
  • 1/2 Huge yellow onion, chopped (1/2 large onion yields ~1 1/2 cups or 170 grams)
  • 2 medium Carrots, peeled and chopped (Yields 2 carrots ~3/4 cup or 100 grams)
  • 2 large stalks celery, chopped (2 stalks celery yields ~ 1 cup or 150 grams)
  • 3/4 spoon sea ​​salt ,Separate // more to taste)
  • 1/2 spoon Black pepper ,Separate,
  • 2 Karachi tomato paste
  • 4 cloves garlic, minced (4 cloves yield ~ 2 tablespoons or 18 grams)
  • 1/4-1/2 spoon red pepper flakes, to taste
  • 1 Karachi fresh chopped rosemary or thyme (or sub 1 tsp dry)
  • 1 spoon dried basil
  • 3 cup vegetable bag (or store-bought)
  • 2 (15-oz.) cans white beans, drained and rinsed (We like cannellini // or ~3 cups cooked homemade beans,
  • 1 (15-oz.) can diced tomatoes
  • 4 cup chopped kale leaves (or sub baby spinach)
  • 1 Karachi greasy vinegar
  • 3/4 cup full fat coconut milk (or sub cashew cream,
  • Heat olive oil in a large pot over medium heat. Add onion, carrot, celery, 1/4 tsp salt, and a few crackles of fresh black pepper, and cook until softened ( stirring occasionally) — about 5 minutes. Add tomato paste, garlic, red pepper flakes, rosemary (or oregano), and basil and cook until fragrant, 1 minute.

  • Add broth, beans, tomatoes, and 1/2 teaspoon each salt and pepper. Scrape off any brown bits on the bottom of the pan and bring to a boil. Reduce the heat, cover and simmer for 15 minutes, until the vegetables are prickly and the flavor is well developed.

  • Optional (skip this step if you prefer a chunkier soup): an . use immersion blender To puree the soup in short bursts, omit only the puree part of the soup (mostly beans) and several pieces of vegetables.
  • Let the soup come to a slight boil. Then add kale, switch off the heat and cover the pot for 5 minutes. After the kale is soft, open the pot and stir in the vinegar and coconut milk (or cashew cream). Taste and adjust as needed, adding more red pepper flakes for heat, vinegar or tomato paste for richness, coconut milk for creaminess, or salt for overall flavor.

  • Serve hot garnished with vegetarian parmesan cheesethinly sliced ​​basil, and fried pieces of bread (all optional).
  • Store leftovers covered in the fridge for up to 3-4 days, or in the freezer for up to 1 month. Thaw from frozen before reheating. Reheat in the microwave or on the stovetop in a saucepan or pot over medium heat (covered) until hot. Add more broth or water as needed to thin.

*Nutrition information is a rough estimate calculated without optional ingredients.

Serving: 1 service of Calories: 303 Carbohydrates: 40.4 Yes Protein: 11.3 Yes thick: 10.9 Yes Saturated fat: 6.4 Yes Polyunsaturated Fat: 0.4 Yes monounsaturated fat: 2 Yes Trans Fats: 0 Yes Cholesterol: 0 mg Sodium: 928 mg Potassium: 906 mg Fiber: 11.7 Yes Sugar: 9.5 Yes Vitamin A: 4425 IU vitamin C: 22 mg Calcium: 150 mg Iron: 3.8 mg



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