Description
A simple and flavorful recipe for any occasion.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 carrots, diced
- 2 celery stalks, diced
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups kale, chopped
- Grated Parmesan cheese for serving (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent.
- Stir in minced garlic, carrots, and celery; cook for about 5 minutes.
- Add diced tomatoes, vegetable broth, cannellini beans, basil, oregano, salt, and pepper.
- Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
- Add chopped kale and cook for an additional 5 minutes until wilted.
- Serve hot, topped with grated Parmesan cheese if desired.
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Feel free to add other vegetables like zucchini or bell peppers.
- For a heartier version, serve with crusty bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Easy Tuscan Soup Delight