Tuscan Bean Soup

delicious & easy

urban farmie

why you'll love this recipe!

~ Hearty and healthy on a budget. ~ Comes together in 30 minutes. ~ Vegan, gluten-free, and nut-free.

Ingredients

Prep Time: 10 mins

Cook Time: 20 mins

chop

Rinse the kale thoroughly. Cut them into 1-inch wide pieces. Chop the stem finer since they're tougher. Set them aside separately.

rinse

Drain and rinse the cannellini beans and set aside. Meanwhile, finely chop up the shallots, carrots, and celery.

add

In a large Dutch oven or pot, heat olive oil on medium heat. Add shallots, carrots, celery, and chard stalks and sauté for 3 to 4 minutes.

sauté

Add salt and sauté for another 3 minutes. Then, add minced garlic and sauté for 30 seconds until fragrant.

bouquet garni

Tie a bay leaf with a couple of sprigs of parsley and thyme.

add

Add broth, water, and bouquet garni to the Dutch oven. Add a pinch more salt, dried oregano, and red pepper flakes. Allow this to come to a boil.

cook

Then reduce the heat, add two cans of beans, and cook covered, for 8 to 10 minutes.

stir

Finally, Stir in kale and let them wilt, covered, for 2-3 minutes. Add half a teaspoon of fresh black pepper.

serve & enjoy!

Taste and adjust seasoning and serve hot!

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Instant Pot Tomato Soup

Spicy Pumpkin Soup