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How To Make Tuscan Bean Soup
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The perfect soup for the rainy days is here. Grab some veggies, some basil, some chicken broth, and have a deliciously filling soup!
Preparation:
5
mins
Cooking:
30
mins
Total:
35
mins
Serves:
1
Ingredients
5½
oz
yellow onion
large, chopped
3
tsp
olive oil
1
clove
garlic
chopped
2½
oz
carrots
chopped
2½
oz
celery
chopped
salt and ground black pepper
to taste
2
cups
vegetable broth
or water
2
cups
chicken broth
¼
cup
white wine
1
cup
kale
or collards, chopped
15
oz
white cannellini beans
(2 cans), drained and rinsed
1
tsp
Tuscan seasoning
½
cup
heavy cream
warmed
To serve:
3
croutons
per serving
Instructions
Heat the olive oil in a large pot then add the onion. Saute the onion and cook until it caramelizes.
Add the garlic, carrot, and celery. Saute briefly.
Deglaze with white wine and reduce briefly.
Add both broths and bring to boil.
Reduce heat to medium-low and add in the beans, Tuscan seasoning, kale, salt, and pepper.
Simmer for about 20 minutes. Afterward, stir in the warmed cream.
Once you're done cooking, serve your Tuscan bean soup with the croutons as garnish.
Nutrition Facts
Calories:
180
kcal
|
Carbohydrates:
20
g
|
Protein:
6
g
|
Fat:
9
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Cholesterol:
23
mg
|
Sodium:
547
mg
|
Potassium:
498
mg
|
Fiber:
4
g
|
Sugar:
2
g
|
Vitamin A:
3100
IU
|
Vitamin C:
19
mg
|
Calcium:
99
mg
|
Iron:
3
mg