By Maria Marlowe • Originally published on MariaMarlowe.com
Editor’s note: This healthy soup is flavorful and creamy. Enjoy it for lunch or dinner on a cold winter day.
How to make this plant-based recipe
Tuscan Kale & Cannellini Soup
Prep Time: 30 minutes
Cook Time: 30 minutes
Number of servings: 6
Per Serving 621 calories
Fat 11 g
Carbs 101 g
Protein 36 g
- 2 tbs. + 2 tbs. olive oil
- 1/2 yellow onion, diced
- 2 carrots, chopped in 1/2 inch cubes
- 2 ribs celery, chopped in 1/2 inch slices
- 30 oz of cannellini beans (2 cans)
- 5 cups water
- 4 cloves garlic
- 6 lacinto kale leaves, sliced into 1/2 inch ribbons
- 2 cups potato or sweet potato, diced (approx. 1 medium sized potato)
- salt and black pepper to taste
- Heat 2 tbs. of oil in large soup pot over medium heat. Add onions, carrots, and celery. Cook about 5 minutes, until onions are translucent and veggies are bright, than add beans and water. Cook 15 minutes.
- Strain out 1 1/2 cups of the beans/carrot/celery mixture (with minimal to no liquid) and set aside. Puree the rest (beans plus liquid) in a blender. Set aside.
- Back in the same pot, heat 2 tbs oil over medium low. Add garlic, cooking 3 minutes, then add kale, bean puree, and potato. Bring to a boil, then cover and reduce heat to medium low until potato is tender about 15-20 minutes. Add salt and black pepper to taste.
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