Tuscan White Bean Soup

• portions: 6 servings
• temps actif: 10 minutes
• temps total: 35 minutes

Ingrédients

2 Tablespoons light olive oil

1 small onion (finely chopped)

4-5 garlic cloves (chopped)

2 celery stalks (chopped)

1 carrot (chopped)

1 Tablespoon tomato paste

1 teaspoon Italian seasoning or herbs de Provence

½ teaspoon EACH red chili flakes, salt, black pepper

2 (15 oz) cans cannellini beans or any white bean

1 (32 oz) carton low-sodium vegetable broth

2 cups kale or spinach (chopped)

Juice of 1 lemon (about 2 Tablespoons)

Instructions

Heat the olive oil in a large pot over medium-high heat. Add the onion and cook for 3-4 minutes or until softened. Add the garlic and cook another few seconds then toss in chopped the celery, carrot, tomato paste, and seasoning.

Sauté for 3-4 minutes then stir in the beans and cook for about a minute or until fully coated in the sauce then add in the vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes.

Using an immersion blender, blend part of the soup to add creaminess. Alternatively, blend about ¼ of the soup in a blender then return to the soup.

Add the chopped kale or spinach to the soup and stir until wilted. (Kale will take a few extra minutes to soften). Lastly, stir in the juice of 1 lemon at the very end.

Serve this delicious soup with some freshly chopped herbs, grated parmesan, and a side of toasted crusty bread.

Nutrition

• Calories: 170 kcal
• Lipides Totaux: 5 g
• Lipides Saturés: 1 g
• Lipides Insaturés: 4 g
• Sodium: 532 mg
• Glucides Totaux: 27 g
• Fibres Diététiques: 9 g
• Sucres Totaux: 2 g
• Protéines: 9 g