Tuscan White Bean Soup
Quick Tuscan White Bean Soup, a delicious warm soup made with great northern beans, summer squash, kale and seasoned with Italian seasoning and thyme.
Equipment
- 6 quart Stock Pot
Ingredients
- 2 tablespoons olive oil
- 1 cup onion about 1 medium onion, chopped
- ½ cup carrots about 2-3 carrots, chopped
- 2 cups summer squash about 1 summer squash, chopped
- 2 teaspoons garlic minced
- ¼ teaspoon crushed red pepper
- ¼ teaspoon dried thyme
- 1 teaspoon Italian seasoning
- 4 cups chicken broth
- 1 cans Great Northern Beans 14 ounce , rinsed and drained
- 1 can diced tomatoes 14 ounce
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon white sugar
- 1 tablespoon red wine vinegar
- 3 cups kale chopped
Instructions
- Sauté the carrots, onions, and summer squash in olive oil in a 6 quart pot over medium heat. About 4 minutes.
- Add in the garlic, Italian seasoning, crushed red pepper and thyme and mix until fragrant, about 1 minute.
- Stir in broth, diced tomatoes, and great northern beans. Bring the soup to a boil and then simmer for 15 minutes.
- Add in kale, salt, pepper, sugar, and red wine vinegar.
- Remove 3 cups of soup and put in a blender. Blend until smooth. Add the blended soup back into the pot and stir.
- Serve topped with parmesan cheese.
Notes
- Because we have little ones at home who aren't quite ready for super spicy foods, we often hold off on the crushed red pepper. Once each bowl is poured, I put a sprinkle of crushed red pepper on those who want it.
- If everyone loves the extra kick, add the crushed red pepper when you add the other spices. It's delicious!
- I love to buy kale in large bulk. I freeze whatever I don't use immediately, in a freezer gallon bag, and use the frozen kale out for smoothies and soups.
- This soup is really quick soup to make but if you're anything like me, I'm always curious if I can make it into a crockpot meal for the especially busy days. I've had really good success turning this soup into a crockpot soup. I sauté the vegetables and then add them to the crockpot.
- Then, I add all other ingredients, excluding the kale. Crockpot for 6 hours on low. 10 minutes before serving add in the kale, blend 3 cups of the soup in the blender and stir.
Nutrition
Serving: 2cupsCalories: 161kcalCarbohydrates: 19gProtein: 5gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 5mgSodium: 2225mgPotassium: 693mgFiber: 5gSugar: 11gVitamin A: 7982IUVitamin C: 71mgCalcium: 208mgIron: 3mg
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