Vegan Tuscan White Bean Soup
Total time45 min
Prep time15 min
Cook time30 min
4.7(25)
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Learn more →Ingredients
4 servings
- 3 tbsp garlic-infused olive oil
- 6 scallions, green tops only, thinly sliced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 1 tsp dried rosemary
- 1 tsp dried thyme
- ½ tsp red pepper flakes (optional)
- 1 can (14 oz) diced tomatoes, with juices
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 4 cups chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 3 cups lacinato kale, stems removed, leaves roughly chopped
- 1 tbsp lemon juice
- salt and pepper, to taste
For serving
- ¼ cup finely grated parmesan cheese, for serving (optional)
Can be omittedgrated parmesan cheese
- extra virgin olive oil, for drizzling (optional)
Instructions
- 1
Heat the garlic-infused olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the scallion greens, carrots, and celery and cook, stirring occasionally, until the vegetables are softened and the scallions are wilted, about 6–8 minutes.
- 2
Stir in the dried rosemary, dried thyme, and red pepper flakes, if using, and cook until fragrant, about 1 minute.
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