Description
This creamy, plant-based Tuscan soup uses cannellini beans and kale for a rich, fiber-packed meal. Simmered in vegetable broth and infused with Italian herbs, it delivers a satisfying flavor profile without heavy creams or animal products. Quick to make with minimal effort, it’s a healthy weeknight staple.
Ingredients
Cannellini Beans (3 (15 oz) cans, drained and rinsed)
Yellow Onion (1 medium, finely chopped)
Garlic (4 cloves, freshly minced)
Olive Oil (2 tablespoons, extra virgin)
Carrots (2 large, peeled and chopped)
Celery (1 stalk, diced)
White Grape Juice (or Verjuice, 1/3 cup)
Fresh Kale (2 cups, stems removed and finely chopped)
Vegetable Broth (2.5 to 4 cups, low sodium preferred)
Tomato Paste (1 tablespoon)
Dried Oregano (1 teaspoon)
Fresh Basil (or dried, 1 tablespoon chopped)
Fresh Rosemary (1 teaspoon chopped)
Instructions
Heat olive oil in a pot over medium heat.
Add onions and sauté until translucent, 3-4 minutes.
Stir in garlic, carrots, celery, oregano, basil, rosemary, and cook for 5 minutes.
Mix in tomato paste and cook for 2 minutes, until darkened.
Pour in white grape juice to deglaze the pot.
Add drained cannellini beans and kale.
Pour vegetable broth into the pot and bring to a gentle boil.
Reduce heat and simmer 7-10 minutes until vegetables soften.
Season with salt and pepper to taste.
Adjust thickness by adding more broth if needed.
Notes
For even faster preparation, use quick-cook canned beans.
Kale can be swapped for spinach, but wilting time will be shorter.
Ensure broth is unsalted to regulate final seasoning.
Optional: finish with a splash of fresh lemon juice for brightness.
- Prep Time: 10
- Cook Time: 20
- Category: Main dish
- Method: Simmering
- Cuisine: Italian