This savory Tuscan white bean soup is hearty, flavorful and totally meal-worthy! Serve topped with crunchy kale chips for extra flavor and texture.
Course:
Soup
Servings: 6
Author: Alissa
For the Tuscan Bean Soup
-
2
tbsp.
olive oil
-
1
medium onion
diced
-
4
garlic cloves
minced
-
2
carrots
diced
-
1
celery stalk
diced
-
4
cups
vegetable broth
-
3-14
oz.
cans cannellini beans
drained and rinsed
-
1-14
oz.
can diced tomatoes
-
1
tbsp.
red wine vinegar
-
2
tbsp.
finely chopped fresh rosemary
-
1
tbsp.
dried oregano
-
½
tsp.
dried thyme
-
½
tsp.
salt
-
¼
tsp.
black pepper
For the Kale Chips
-
½
lb.
lacinato kale
could sub curly kale, stems removed and torn into bite-sized pieces
-
1
tbsp.
olive oil
-
¼
tsp.
salt
-
¼
tsp.
pepper
Make the Tuscan Bean Soup
-
Heat olive oil in large saucepan or stock pot over medium-high heat. Add onion and sauté until softened, about 5 minutes. Add garlic, carrot and celery. Continue to sauté for 3 minutes more.
-
Add broth, beans, tomatoes, vinegar, spices, salt and pepper. Simmer, uncovered, for 20 minutes. Veggies should be tender at this point.
-
Working in as many batches as needed, transfer half of soup to food processor or blender and blend until smooth. Return to pot and mix with remaining soup.
-
Ladle into bowls and top with kale chips.
Make the Kale Chips
-
Preheat oven to 300°. Line 1 or 2 baking sheets with parchment.
-
In medium bowl, toss kale with olive oil, salt and pepper, until evenly coated. Arrange in an even layer on parchment lined baking sheet(s).
-
Bake until crispy, about 20 minutes, gently flipping about half way through cooking.