Description
Experience the heartwarming flavors of Tuscany with this Tuscan Soup Delight. Packed with fresh vegetables, hearty cannellini beans, and aromatic spices, this delightful soup is a nourishing comfort food that’s perfect for chilly evenings. Savor each spoonful as it envelops you in its rich broth, transporting you to a cozy Italian kitchen. Whether enjoyed on its own or paired with crusty bread, this recipe is an easy way to impress family and friends.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 stalks celery, chopped
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 4 cups low-sodium vegetable broth
- 2 cups kale or spinach, rinsed and chopped
- 1 can (15 oz) cannellini beans, rinsed and drained
- 1 tbsp Italian seasoning
Instructions
- Prepare your ingredients by washing and chopping all vegetables.
- In a large pot over medium heat, add olive oil. Once hot, sauté onion until translucent (about 5 minutes). Add garlic, carrots, and celery; cook for an additional 4 minutes.
- Stir in diced tomatoes and vegetable broth; bring to a gentle boil while scraping the pot’s bottom for flavor.
- Add kale or spinach and cannellini beans; reduce heat to low and simmer for about 10 minutes until greens are wilted.
- Season with Italian seasoning, salt, and pepper to taste.
- Serve warm in bowls with fresh herbs or grated Parmesan if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 4g
- Sodium: 620mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
Keywords: For added warmth, sprinkle red pepper flakes during cooking. Substitute kale with spinach or other seasonal greens based on preference. Leftover soup can be refrigerated for up to three days or frozen for longer storage.