easy tuscan bean soup

I love soup. Love, love, love soup. Healthy, hearty and tasty, they are especially great on a chilly day. This is one of my favorite recipes for a gluten-free, dairy-free meal.

From https://thewanderlustkitchen.com/

Ingredients

  • 2 tablespoon olive oil

  • 1 medium yellow onion, diced

  • 2 medium carrots, diced

  • 2 stalks celery, diced

  • 1 medium zucchini, diced

  • 1 yellow summer squash, diced

  • 4 cloves garlic, pressed

  • 1/4 teaspoon red pepper flakes

  • 1/4 teaspoon dried thyme

  • 1/2 teaspoon dried rosemary

  • 1 quart vegetable (or chicken) broth

  • 2 (14 ounce) cans cannellini beans, drained and rinsed

  • 1 (14 ounce) can no-salt-added diced tomatoes with juices

  • 3 cups chopped kale, ribs removed

  • 2 teaspoons salt

  • 1 teaspoon freshly ground black pepper

  • 1 tablespoon white sugar

  • 1 tablespoon white wine vinegar


    Instructions

    1. Heat 2 tablespoons of olive oil in a 6 quart or larger Dutch oven over medium-high heat. Add the onions, carrots, celery, zucchini, and squash. Saute for 4 minutes.

    2. Add the garlic, red pepper flakes, thyme and rosemary. Cook 30 seconds.

    3. Stir in the broth, beans, and tomatoes. Bring the contents to a boil, then turn the heat down to low and add the chopped kale. Cover the pot and simmer for 15 minutes.

    4. Use an immersion blender* to partially puree the soup, leaving some chunks of beans vegetables for texture.

    5. Add the salt, pepper, sugar, and vinegar. Taste and adjust seasonings as needed.

    6. Serve topped with Parmesan or Dubliner cheese and a side of crusty gluten-free bread.

    *Alternatively, transfer small amounts to a counter top blender and puree as desired.

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