Tuscan White Bean & Kale

Name: Tuscan White Bean & Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 tbsp Olive oil; 1 medium Onion, chopped; 3 cloves Garlic, minced; 2 medium Carrots, chopped; 2 Celery stalks, chopped; 6 cups Vegetable broth; 2 (15 oz) cans Canned cannellini beans, rinsed and drained; 1 (14.5 oz) can Diced tomatoes; 4 cups Kale, stems removed and chopped; 1 tsp Dried oregano; to taste Salt; to taste Black pepper

A hearty and nutritious soup bursting with the flavors of Tuscany, featuring cannellini beans and fresh kale.

30 mineasyItalianvegangluten-freedinnerlunch

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Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, garlic, carrots, and celery. Sauté until softened, about 5-7 minutes. 2. Stir in vegetable broth, cannellini beans, diced tomatoes, and oregano. Bring to a simmer. 3. Reduce heat to low, cover, and cook for 15-20 minutes, allowing flavors to meld. 4. Add chopped kale and cook until wilted, about 5 minutes. 5. Season with salt and pepper to taste before serving.