Description
A warm and filling soup packed with protein and fiber, perfect for cold days.
Ingredients
Scale
- 2 cans of white beans (cannellini or great northern)
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 can diced tomatoes
- 2 cups kale, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery; sauté until softened.
- Stir in the garlic, thyme, and oregano, cooking for another minute until fragrant.
- Add the white beans, vegetable broth, diced tomatoes, salt, and pepper. Bring to a boil, reduce heat, and simmer for 20-30 minutes.
- Stir in the chopped kale and cook for an additional 5 minutes.
- Serve hot with thick, crusty bread on the side.
Notes
For thicker soup, blend a portion and mix it back in. Use fresh vegetables for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg