Tuscan White Bean Soup

Name: Tuscan White Bean Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: italian
Ingredients: 2 (15 oz) cans, drained cannellini beans; 1, diced yellow onion; 1, diced carrot; 2 stalks, diced celery; 4 cloves, minced garlic; 1 sprig fresh rosemary; 1 (15 oz) can canned diced tomatoes; 5 cups vegan vegetable stock; 4 cups, chopped lacinato kale; 1/4 cup, plus more to finish extra-virgin olive oil

Ribollita's lighter cousin — cannellini beans simmered with rosemary, garlic, and tomatoes, finished with a wide pour of olive oil.

vegetarian
vegan
gluten-free
dairy-free
nut-free
egg-free
high-protein

Ingredients

cannellini beans2 (15 oz) cans, drained
yellow onion1, diced
carrot1, diced
celery2 stalks, diced
garlic4 cloves, minced
fresh rosemary1 sprig
canned diced tomatoes1 (15 oz) can
vegan vegetable stock5 cups
lacinato kale4 cups, chopped
extra-virgin olive oil1/4 cup, plus more to finish

Steps

Sweat vegetables until soft.
Sweat onion, carrot, and celery in olive oil over medium heat with a pinch of salt until soft, 8 minutes.
Cook garlic, rosemary, and tomatoes.
Stir in garlic and rosemary; cook 1 minute. Add tomatoes and cook 5 minutes until jammy.
Simmer beans and stock, mash some beans.
Add the beans and stock. Simmer 15 minutes. Use a potato masher to crush about a third of the beans for body.
Cook kale until tender and season.
Stir in the kale and cook until just tender, 4 minutes. Season with salt and pepper.
Ladle soup and finish with olive oil.
Ladle into bowls and finish each with a generous slick of olive oil.

Nutrition

Nutrition, per serving. 230 calories. Protein 10.5 grams, 18 percent. Carbs 28 grams, 47 percent. Fat 9.5 grams, 36 percent. Fiber 7 grams, sugar 6 grams, saturated fat 1.3 grams, sodium 700 milligrams. Estimated from ingredients.