Tuscan Bean Soup

• porce: Serves 4–5
• celkový čas: 27 minutes

Ingredience

2 cans (15 oz each) cannellini beans, drained and rinsed

1 tbsp olive oil

1 small yellow onion, diced

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

1 tsp fresh rosemary (or ½ tsp dried)

4 cups low-sodium vegetable or chicken broth

½ tsp sea salt (adjust to taste)

½ tsp black pepper

½ tsp red pepper flakes (optional)

1 cup chopped kale or spinach

Juice of ½ lemon

Pokyny

Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and sauté 5–6 minutes until softened. Stir in garlic and rosemary and cook 30 seconds until fragrant.

Add beans and broth. Bring to a gentle simmer for 15–20 minutes. For a naturally creamy texture, blend about 1 cup of the soup with an immersion blender and stir it back in.

Add kale or spinach and simmer another 3–4 minutes until wilted. Finish with lemon juice and adjust seasoning.

Serve warm with cracked pepper and a light drizzle of olive oil.

Approximate Macros (per serving)

Calories: ~260

Protein: 14g

Fiber: 11–13g

Carbs: 35g

Fat: 7g

High fiber. Balanced carbs. Comfort food that doesn’t work against you.

If you want the full collection of my blood-sugar-supportive comfort soups (— it’s my full structured program), comment SIMMER and I’ll send you the details. 🌿