Ingredients
Equipment
Method
Cooking Steps
- Saut? the finely chopped onion in a large pot or Dutch oven with the olive oil.
- Once it starts to brown slightly, add in the garlic, celery, and carrot. Saut? for an additional 10 minutes to let the veggies soften and brown slightly.
- Add in the white wine and saut? until most of the liquid has evaporated, about 5 minutes.
- Add in all remaining ingredients except for the kale, and stir well.
- Bring to a boil, then cover and reduce heat to low. Let simmer for 15 minutes.
- Discard the bay leaves, then transfer about 2 ? ? 3 cups worth of the soup to a blender. Blend until smooth.
- Transfer back to the pot and stir well to combine. If it?s too thick, add in more broth until it reaches your desired consistency.
- Add in the chopped kale and let simmer for a few minutes to allow the kale to wilt. Taste and adjust flavors as desired.
Nutrition
Notes
This Tuscan White Bean Soup is perfect for meal prep and can be customized with your favorite veggies or spices. Store leftovers in airtight containers for up to a week.
