This is a perfect comforting bowl of Tuscan White Bean soup - full of veggies, greens and beans.
Ingredients
- 1 onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 tablespoon Tuscan Seasoning
- 1 bay leaf
- 2 cans cannellini beans, drained and rinsed
- 4 cups chicken or vegetable stock
- 1 bunch kale, ribs removed and sliced
- 2 tablespoons Nocellara del Belice Olive Oil
- 1 lemon, juiced
- Parmesan cheese for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add the onions and tuscan seasoning and saute for 5 minutes. Add the garlic, carrots, and celery and saute for another 5 minutes. Add the stock, beans and bay leaf. Simmer for 20 minutes until the veggies are tender. Remove the bay leaf.
- Using an immersion blender blend about 1/4 of the soup. Stir in the kale and lemon juice. Simmer for 5 minutes until the kale is just tender. Ladle into a bowl and top with a sprinkle of parmesan cheese and drizzle of olive oil.
Takes 40 minutes
Serves 4-6
