Tuscan White Bean & Kale Soup (Vegan, GF)
This Tuscan White Bean and Kale soup is hearty, high fiber, and SO good! Loaded with vegetables, beans, greens, and warm spices- perfect to meal prep. Serve with homemade crusty bread and top with an extra drizzle of olive oil. Vegan, gluten free, high protein.
Ingredients
- 1 tablespoon olive oil
- 1 sweet onion diced
- 4 cloves garlic minced
- 4 carrots diced
- 4 stalks celery diced
- 2 potatoes diced
- 2 (14 ounce) cans cannellini beans drained and rinsed
- 2 bay leaves
- 6 cups Vegetable Stock no added sodium
- Crushed Red Pepper Flakes omit if you like it less spicy
- 8 cups fresh kale chopped and stems removed
- 1/2 teaspoon Sea Salt
- 1/2 teaspoon Black Pepper
Instructions
- In a large stock pot, heat the olive oil over low heat. Saute the onion and garlic for 5 minutes, until veggie begin to soften.
- Add the carrots and celery, and saute for 5 minutes more.
- Add the potatoes, beans, bay leaves, vegetable stock, and crushed red pepper. Bring to a boil, then turn heat to low and simmer for 20 minutes.
- Add the kale, stir to combine, and cook for an additional 15 minutes until kale has wilted and softened in the soup.
- Remove bay leaves.
- Optional Step - if you want a smoother soup, transfer a cup or two of the soup to a blender, and pulse on low for a few seconds. I used my immersion blender for a few whirrs, and I loved the consistency!
Nutrition
Calories: 182kcalCarbohydrates: 35gProtein: 10gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 411mgPotassium: 684mgFiber: 7gSugar: 2gVitamin A: 11801IUVitamin C: 94mgCalcium: 184mgIron: 4mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!