Ingredients
Scale
- 3 cans (15 oz each) cannellini beans, drained and rinsed
- 1 yellow onion, finely chopped
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 2 large carrots, chopped
- 1 stalk celery, diced
- ⅓ cup white wine
- 2 cups kale, chopped
- 2½–4 cups vegetable or chicken broth
- 1 tbsp tomato paste
- 1 tsp salt (or to taste)
- ¼ tsp black pepper
- ¼ tsp red pepper flakes
- ¼ tsp Italian seasoning
- 2 bay leaves
- 1 tsp dried thyme
- ½ tsp dried oregano
Instructions
- Sauté onion in olive oil in a large pot until lightly browned.
- Add garlic, celery, and carrots. Cook until softened and slightly browned.
- Add white wine and cook until mostly evaporated.
- Add remaining ingredients except kale and simmer covered for 15 minutes.
- Remove bay leaves and blend 2½–3 cups of soup until smooth, then return to pot.
- Adjust thickness with more broth if needed.
- Add kale and simmer until wilted. Adjust seasoning and serve warm.
Notes
- Use less broth for a thicker stew or more for a lighter soup.
- White wine enhances flavor but can be omitted.
- Finish with lemon juice for brightness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: One Pot
- Cuisine: Italian, Tuscan
Nutrition
- Serving Size: 1 bowl
- Calories: 221
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 14 g
- Protein: 15 g
- Cholesterol: 0 mg