Tuscan White Bean Soup

Tuscan White Bean Soup

This soup is flavorful, hearty and jam packed with vegetables and beans. It’s guaranteed to keep you feeling cozy and pleasantly satiated. It’s easy enough to make any day of the week.Serve with fresh chopped parsley, a drizzle of good olive oil and some crusty bread for dipping.

Serves 4

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Ingredients

31 oz ( 878g) White Beans (Cannellini, Great Northern or Navy)
1 small (170g) Onion, diced
2 medium Carrots, sliced
3 ribs Celery, sliced
3 cups (100g) Kale, finely chopped
4 cloves Garlic, minced
2 Tbsp (30ml) Oil (Avocado or Olive)
2 Tbsp (30g) Tomato Paste
1 Tbsp (15g) Miso Paste
5 cups (1182ml) Vegetable or Vegan Chicken Broth
2 Bay Leaves
1 tsp (1-2g) ground Sage
2 sprigs Rosemary (tied with kitchen twine for easy removal)
pinch Red Chili Flakes
Salt & Pepper to taste

Serve with
fresh chopped Parsley
good Olive Oil
Crusty Bread (like sourdough or a baguette)

Directions

1.Heat the oil in a large soup pot on medium heat. Add in the onions, celery and carrots. Saute for 3-5 minutes or until the onions are translucent.

2.Add in the tomato paste, red chili flakes and garlic. Mix until the tomato is incoporated and cook for 1-2 minutes until the garlic is fragrant.

3.Add in the beans, bay leaves, sage and whole rosemary, mix well. Add in the broth and lower the heat to medium low. Cover the pot and cook for 25 minutes or until all the vegetables are tender.

4.Discard the rosemary and bay leaves and blend about 1/3 of the soup using an immersion or regular blender.

5. Mix the miso paste with 1/3 cup of the soup broth and add it back to the soup. Add in the chopped kale and mix well. Allow the soup to simmer for another 10-15 minutes until the kale has wilted.

6.Serve up with freshly chopped parsley, a drizzle of good olive oil and plenty of crusty bread to dip with.