I love a soup that has all the elements of a meal combined into one beautiful pot! This soup has tons of flavor and is filling and comforting but still light and fresh. You can keep it pareve, go dairy by adding some grated Parmesan cheese, or go meat by adding in some shredded rotisserie chicken. However you choose to do it, you can’t go wrong!

Directions

Prepare the Tuscan White Bean Soup

1. Heat a large pot over medium high heat. Add oil, onion, carrot, two teaspoons salt and pepper. Cook for eight minutes, stirring often.

2. Drain and rinse beans and add them to the pot with tomatoes, thyme and wine. Stir. Allow wine to reduce down for four minutes.

3. Add bay leaf, crushed pepper flakes, water and/or stock. Bring to a boil then reduce heat to low, cover pot and simmer for two hours.

4. Add kale, stir and cook for five minutes until wilted.

5. Serve hot and add a squeeze of lemon, some freshly cracked black pepper and a little drizzle of olive oil to round it out.

About

Recipe tags

Danielle renov Peasloveandcarrots Peaslovencarrots Succos Succot Sukkos Tuscan Tuscanini White bean soup White beans

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alex bfur

1 year ago

I’ve been craving this kind of umami but light but satisfying mid-season soup and this hit it on the head. It’s like that perfect cool early fall soup that’s not too heavy but warms you up and is really well balanced. Definitely making again for break the fast!