Tuscan White Bean Soup
Tuscan White Bean Soup- made with robust cabbage and kale, this hearty soup is satisfying and packed full of antioxidants to keep your immune system strong. Comes together in one-pot in less than 30 minutes! (vegan, grain-free)
Hi friends! I hope you all were able to enjoy the long weekend with lots of comforting foods!
Even though it’s been two years, I’m still feeling grateful that I actually get to stay home during the holidays. From working in restaurants and hospitals most of my adult life, I became accustomed to being on duty virtually every major holiday. To say that I feel lucky to be able to relax at home now would be an understatement!
That’s pretty much the name of the game for me this time of year. It’s cold and gloomy, and all I want to do is stay home, relax, and eat big bowls of soup. Specifically those that remind me of Tuscan summers in Italy.
I honestly have no clue what Tuscan summers in Italy are like…I just wanted to create a hearty vegetable soup that packed in some greens and this one fits the bill!
It starts with a basic mirepoix (onion, celery, and carrots) then gets a hearty addition of white beans, diced tomatoes, chopped kale and shredded cabbage. Finished off with a bright squeeze of lemon and salty cashew parmesan, it’s incredibly delicious!
It’s the perfect winter soup because it’s rich in fiber but not calorically dense making it ideal for the less active chilly days ahead.
The recipe also makes a big batch so that you’ll have plenty leftover for lunches throughout the week, or you can freeze the rest for a rainy day. Enjoy!
Tuscan White Bean Soup
Yield: 6 bowls
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, finely chopped
- 3 carrots, peeled and finely chopped
- 3 celery, finely chopped
- 3 garlic cloves, minced
- 1/2 teaspoon salt & pepper
- 2 teaspoons dried oregano
- 1 (15-ounce) can crushed tomatoes
- 6 cups vegetable broth*
- 2 bay leaves
- 1 bunch dino kale, stem removed and shredded
- 1/2 small green cabbage, shredded
- 1 (15-ounce) can white beans, drained
- juice of 1 lemon
- cashew parmesan for serving
Directions:
In a large pot, warm 2 tablespoon olive oil over medium heat. Add the onion, celery, carrot, garlic, salt & pepper. Cook for about 5 minutes, until vegetables start to soften.
To the pot, add the oregano, tomatoes and their juices, vegetable broth, and bay leaves. Stir to combine then bring to a low boil. Add the kale and cabbage then cook for about 7 minutes, until kale is wilted and cabbage is softened.
Lastly, add the white beans and lemon juice. Stir to combine and cook until heated through. Add salt to taste, if desired. Remove bay leaves then serve soup warm with cashew parmesan (optional) and enjoy!
*I like Better Than Bullion Vegetable Base for the best flavor
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback! 