Tuscan Bean Soup

🛒 Ingredients

• Canned Cannellini Beans, drained 200 g · 210 kcal
• Olive Oil 8 g · 71 kcal
• Onion, chopped 38 g · 15 kcal
• Carrots, chopped 30 g · 12 kcal
• Celery stalks, chopped 20 g · 3 kcal
• Garlic, minced 5 g · 7 kcal
• Canned Diced Tomatoes 100 g · 20 kcal
• Vegetable Broth 250 g · 13 kcal
• Fresh Rosemary, chopped 1 g · 0 kcal
• Fresh Sage, chopped 1 g · 0 kcal
• Kale, chopped 25 g · 9 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery (soffritto) and sauté for 8-10 minutes until softened.
2. Stir in the minced garlic, fresh rosemary, and sage. Cook for another minute until fragrant, being careful not to burn the garlic.
3. Add the diced tomatoes and vegetable broth to the pot. Bring the mixture to a simmer, then reduce heat and let it gently bubble for 15 minutes to allow flavors to meld.
4. Stir in the drained cannellini beans and chopped kale. Continue to simmer for another 10-15 minutes, or until the kale is tender.
5. Taste and adjust seasoning with salt and black pepper as needed. Serve hot, optionally with a drizzle of extra virgin olive oil and a slice of crusty bread.