Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 4 cups vegetable broth
- 2 cans white beans, drained and rinsed
- 2 cups kale, chopped
- Salt and pepper, to taste
Directions:
1 Heat the olive oil in a large pot over medium heat.
2 Add the onion, garlic, carrots, and celery, and cook for 5-7 minutes until the vegetables have softened.
3 Add the thyme, rosemary, and bay leaf, and cook for another 1-2 minutes until fragrant.
4 Add the vegetable broth and bring to a simmer.
5 Add the white beans and kale, and stir to combine.
6 Simmer for 30-35 minutes until the kale is tender and the flavors have melded together.
7 Remove the bay leaf and season with salt and pepper to taste.
8 Serve hot and enjoy!
This Tuscan White Bean Soup is a comforting and rustic soup that is perfect for cold days. The combination of white beans and kale provides a good source of protein and fiber, while the mix of Italian herbs and vegetable broth gives the soup a rich and savory flavor. Serve with a crusty bread for a complete and satisfying meal.
