Cozy up with this Tuscan White Bean Soup
I’ve had Italy on my mind the last few months as I’m heading there this spring, and making this Herby Tuscan White Bean Soup brings my mind one step closer to actually being there. This soup is cozy and filling, not to mention great for you! Recently I’ve been looking forward to coming home from work as the winter sun sets so that I can cozy up on the couch with a big bowl of this soup and a toasted piece of baguette.
With all whole food ingredients, you can feel good about making this soup for your entire family. I often double the recipe and use it as a simple meal prep recipe. Beans are one of the keys to unlocking a long and healthy life according to Dan Buettner and the blue zones studies. I have really focused on incorporating more of them into my diet recently and this recipe has made it easy for me. I use cannellini beans in this recipe but you could use whichever is your favorite to make it that much more enjoyable. Beans are an amazing source of fiber, and our body loves to use them as long lasting energy sources to keep us feeling full for the entire evening! I love this aspect of beans because I try to intermittent fast 5 days a week. If I incorporate beans into my dinners, I notice it makes the fast much easier to withstand until the following late morning.
Customize this Tuscan White BEan SOup however you want
I hope you feel as good about this recipe as I do. My family enjoys it and I know yours will too. I encourage you to customize this recipe as you see fit. Add extra thyme or rosemary, through in some carrots or add an extra onion. Soups like this are fool-proof and total crowd pleasers. Have fun!
If you love this soup and want to make another awesome meal prep recipe, make this!
Or if you want authentic Italian Flavor to top your baguette or add to noodles, try my
Alright friends, go out and enjoy the bliss of sipping on this delightfully flavorful soup!
INGREDIENTS
- 2 tbsp olive oil or avocado oil
- 1 Whole Onion chopped
- 2 celery stalks chopped
- 10 cloves garlic crushed
- ½ leek finely chopped
- 12 sprigs thyme picked from stems
- 4 cups broth of choice (I used chicken)
- 1 large can of fire roasted crushed tomatoes
- 2 cans (or 1 large can) or cannellini beans
- Large bunch of kale stripped and chopped
GARNISH
- Salt and Pepper to taste
- Parmesan for garnish
Directions
Over medium heat in a large soup pot or dutch oven add olive oil, chopped onion and celery. Stir and saute for 5 minutes. Add the leeks, garlic, and thyme and continue stirring for 3 additional minutes until everything is softened and fragrant. Pour in an entire carton of broth (4 cups) along with large can of crushed tomatoes and stir until combined. Once brought back to a simmer, add in the beans. Stir and let simmer for 10 minutes. Finally, add in the chopped kale until softened. Season generously with pink salt, fresh cracked pepper, and shaved parmesan if you’d like.
Notes
- Use whatever broth you’d like. Use vegetable broth to make this vegan and omit the parmesan garnish.
- I tend not to salt my soups until the end as I know everyone has different tastes. I try to avoid over salting and use fresh ground pink salt.
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