Tuscan White Bean Soup

• servings: 4 servings
• active time: 1 minute
• total time: 26 minutes

Ingredients

1/4 cup olive oil

3 shallots (or one small onion, chopped)

4 cloves garlic (minced)

2 large carrots (chopped)

3 stalks celery (diced)

1 tablespoon tomato paste

17 oz cannellini beans (canned, drained and rinsed)

3-5 cups vegetable broth (* see notes)

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon Italian seasoning

1 teaspoon red pepper flakes

4 ounces kale (or baby spinach)

Directions

Heat olive oil in a large pot and place over medium-high heat.

Saute onion and garlic for 3 minutes, then add carrots and celery stalks and saute until the vegetables start getting soft.

Add tomato paste, quickly stir, and add beans, vegetable broth, salt, pepper, Italian seasoning, and red pepper flakes. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for another 10-15 minutes.

Using a hand mixer, blitz half of the soup in the pot, so it becomes creamier, careful not to blend everything. Add spinach or kale and cook for several more minutes, until it wilts.

Give everything a good mix, remove from the heat, and ladle into bowls.

Nutrition

• Calories: 263 kcal
• Total Fat: 14 g
• Sodium: 320 mg
• Total Carbohydrate: 31 g
• Dietary Fiber: 10 g
• Protein: 9 g