This Tuscan white bean soup can be made in one pot. It’s perfect for a healthy, weeknight meal!
- 1 large onion
- 2 large carrots (or 8–10 baby carrots)
- 2 ribs of celery
- 1 tbsp olive oil
- 8 cloves of garlic, crushed
- 4 cups of vegetable broth
- 4 cups of water
- 2 bay leaves
- 2 large kale leaves, torn into 1-inch pieces
- 1 15oz can of diced tomatoes
- 4 15oz cans of cannellini beans
- 1 large sprig of rosemary (optional)
- Salt & pepper to taste
- Chop the onion, carrots, and celery into 1/2 inch pieces.
- Heat the olive oil in a large 6 qt pot over medium heat until it’s shimmering.
- Add the onions, carrots, and celery and cook over low to medium heat for about 15 minutes, until the vegetables begin to soften. (You don’t want them to brown, so be sure to stir it every few minutes.)
- Add the garlic. I used a garlic press to crush my garlic right into the pot. If you don’t have a garlic press, you can mince it first and then add it.
- Add the broth, water, bay leaves, kale, tomatoes, and beans.
- Simmer for 20-25 minutes until vegetables are fully softened.
- If using the rosemary, turn off the heat and add the sprig into the pot. Let sit for 15 minutes.
- After 15 minutes, remove the rosemary and the bay leaves.
- Add salt and pepper to taste, if needed when serving.
Keywords: white bean soup