Tuscan White Bean and Kale Soup
This one-pot White Bean and Kale Soup is vegan, gluten-free, and nourishing! It's perfect for a cozy weeknight dinner, meal prep, or a postpartum meal.
Ingredients
- 1 tablespoon olive oil
- 4 celery stalk, diced (about ¾ cup)
- 2 carrots, diced (about 1 cup)
- 4 garlic cloves, minced
- 1 (15-ounce) can white beans, drained and rinsed (cannellini beans or great northern beans work)
- 1 cup cooked green or brown lentils
- 1 (14.5-ounce) can diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon salt
- Black pepper, to taste
- 2 cups kale, (any kind, destemmed and chopped)
Instructions
- Heat a large pot over medium heat and add olive oil. Then add celery and carrots and saute for 5 minutes.
- Add garlic and saute for another 30 seconds to 1 minute, stirring frequently.
- Add drained white beans, lentils, tomatoes, vegetable broth, salt, and black pepper and stir to combine.
- Cover and bring soup to a boil. Turn down the heat and let the soup simmer for 10 minutes.
- Uncover and turn off heat. Add kale and stir. Serve warm and enjoy!
- (Optional) Top with parmesan cheese (use vegan parmesan cheese if you are keeping the dish vegan) and serve with a big hunk of delicious bread!
Notes
How to Store:
Fridge. Store leftovers in an air-tight container in the fridge for 3-4 days.
Freezer. Allow the soup to cool completely and then transfer the soup to an air-tight freezer-safe container. I love to use Soupercubes 2-cup Freezer Trays to freeze this soup! Store the soup in the freezer for up to 3 months. When you're ready to use the soup, thaw it in the fridge overnight and reheat it. If you don't have time to thaw it, you can immerse the freezer container in warm water until it's mostly thawed. Alternatively, you can pop the frozen soup directly into a large pot and heat over medium-low heat until heated through.
Calories: 298kcal, Carbohydrates: 50g, Protein: 17g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 1706mg, Potassium: 1165mg, Fiber: 14g, Sugar: 7g, Vitamin A: 6788IU, Vitamin C: 23mg, Calcium: 183mg, Iron: 7mg
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