White Bean Soup
Tuscan White Bean Soup is easy to make and delicious! This hearty soup is loaded with veggies and made in under an hour. (Vegetarian too!)
Servings: 6 2 cup servings
Calories: 194kcal
Ingredients
- 1 tablespoon olive oil
- ½ cup chopped onion about 1 onion
- 1/2 tablespoon minced garlic about 3 cloves garlic
- 2 cups peeled and sliced carrots about 3 large carrots
- 1.5 cups diced celery about 2 stalks
- 1 teaspoon Italian seasoning
- 2 teaspoons fresh thyme or 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional
- 2 15 oz can cannellini beans drained and rinsed
- 6 cups vegetable broth low or no salt
- 4 cups chopped kale
Instructions
StoveTop Instructions
- Heat a large soup pot over medium heat. Add olive oil and heat until it starts to shimmer.
- Add chopped onion and garlic to the pot. Sauté until they become fragrant and the onions start to turn translucent, which should take about 5 minutes.
- Add diced carrots and celery to the pot with onions/garlic. Sauté for another 5 minutes.
- Add in Italian seasoning, thyme, salt, pepper and beans to the pot.
- Add vegetable broth to the pot, stir and bring the soup to a gentle boil and then reduce the heat to a simmer. Cover the pot and let it simmer away for about 15 minutes.
- When ready to eat, uncover the pot and add kale. Stir and let the kale wilt down in the simmering soup. (This should take about 3 to 5 minutes)
- Before serving, give your soup a taste and adjust the seasonings if needed.
- Top with parmesan cheese and enjoy!
Crockpot Instructions
- It is optional, but highly recommend to saute your veggies ahead of time!
- Heat a large saute pot over medium heat. Add olive oil and heat until it starts to shimmer.
- Add chopped onion and garlic to the pot. Sauté until they become fragrant and the onions start to turn translucent, which should take about 5 minutes.
- Add diced carrots and celery to the pot with onions/garlic. Sauté for another 5 minutes.
- Transfer cooked vegetables to the crockpot base. Add in Italian seasoning, thyme, salt, pepper and beans to the pot.
- Add vegetable broth to the pot, stir and cover the pot. Cook on low for 6-8 hours or on high for 3-4 hours. Add .kale to the pot and stir during the last 30 minutes of cooking.
- Before serving, give your soup a taste and adjust the seasonings if needed.
- Top with parmesan cheese and enjoy!
Instant Pot Instructions
- Set instant pot to Saute, 10 minutes. Add olive oil and heat until it starts to shimmer.
- Add chopped onion and garlic to the pot. Sauté until they become fragrant and the onions start to turn translucent, which should take about 5 minutes.
- Add diced carrots and celery to the pot with onions/garlic. Sauté for another 5 minutes.
- Add in Italian seasoning, thyme, salt, pepper and beans to the pot.
- Add vegetable broth to the pot, stir. Make sure to really stir the bottom to avoid any burn notices.
- Cover the pot and set to Manual, High Pressure for 1 minute. Once the instant pot comes to pressure let it naturally release for 10 minutes, then quick release the remaining pressure.
- When ready to eat, uncover the pot and add kale. Stir and let the kale wilt down in the simmering soup. (This should take about 3 to 5 minutes)
- Before serving, give your soup a taste and adjust the seasonings if needed.
- Top with parmesan cheese and enjoy!
Nutrition
Serving: 2cups | Calories: 194kcal | Carbohydrates: 34g | Protein: 9g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 421mg | Potassium: 388mg | Fiber: 10g | Sugar: 5g | Vitamin A: 12242IU | Vitamin C: 47mg | Calcium: 150mg | Iron: 1mg