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Easy Tuscan Bean Soup

Easy Tuscan Bean Soup

Easy Tuscan Bean Soup is :

gluten free , dairy free , lacto ovo vegetarian , vegan

By
Prep Time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Yield: 5 Servings
Tags: Vegan
Health Score: 100 %

Ingredients:

1/2 tsp

black pepper
28 oz

canned cannellini beans
14 oz

canned tomatoes
2

carrots
2 stalks

celery
1/2 tsp

dried rosemary
1/4 tsp

dried thyme
4 cloves

garlic
6 cups

kale
2 Tbsp

olive oil
1/4 tsp

red pepper flakes
1/2 tsp

salt
1 Tbsp

sugar
4 cups

vegetable broth
1 Tbsp

white wine vinegar
1

yellow onion
2

zucchini

Instructions:

  1. Heat olive oil in a Dutch oven or stock pot over medium-high heat. Once hot, add the diced onions, carrots, and celery; cook 5 minutes or until softened.

  2. Add the diced zucchini and cook an additional 4 minutes.

  3. Add the garlic, red pepper flakes, thyme, and rosemary; cook for 30-60 seconds or until fragrant. Stir in the broth, beans, and tomatoes and bring to a boil. Reduce heat to low, stir in the kale, cover and allow to simmer for 15 minutes.Using an immersion blender (or standard blender blending just a portion of the soup), partially puree the soup to create a thick, creamy texture or to desired consistency.Stir in the salt, pepper, sugar, and vinegar. Cook an additional 2-3 minutes and serve hot.

Wine Pairing :