Tuscan White Bean Soup
Enjoy this warming, flavorful and simple white bean and vegetable soup recipe!
Servings 6 bowls
Ingredients
- 1 medium onion, diced
- 1 tsp minced garlic
- 3 carrots, peeled and sliced
- 4 stalks celery, sliced
- 1 tsp dried rosemary
- 1 tsp dried sage
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes
- 6 cups low-sodium vegetable broth
- 14-oz can diced tomatoes (blend first if you don't like tomato chunks)
- 2 14-oz cans white beans (or 3 cups cooked white beans)
- 4 cups chopped kale, tough stems removed
Add after cooking:
- juice of 1 lemon (add the zest of the lemon, too, if you have a zester!)
- 1 tablespoon miso paste, whisked into 1/2 cup water
- scoop of basil pesto (optional)
Instructions
Stove Top Instructions
- Saute the onion, celery, and carrots in a large pot. When the bottom of the pot starts to brown, add a little bit of water to de-glaze the pan (this means steam off the browned parts and add moisture).
- Add the garlic and all the spices, and stir in. Then add the tomatoes and vegetable broth. Bring to a simmer and let cook about 10-15 minutes until the carrots are just barely tender, not mushy.
- Add the beans and kale and let simmer about 10 more minutes, heating the beans and letting the kale slightly cook. Remove from heat and stir in the lemon juice and miso water. This adds acid and saltiness which brightens the flavor. Add more salt, pepper, or red pepper flakes as desired, to taste, and enjoy!
Instant Pot Instructions
- Set the Instant Pot to the Saute funcion for 5 minutes. Add the onion, celery, and carrots. When the bottom of the pot starts to brown, add a little bit of water to de-glaze the pan (this means steam off the browned parts and add moisture).
- Add the garlic and all the spices, and stir in. Then add the tomatoes, vegetable broth, and beans. Set the Instant Pot to high pressure for 5 minutes. It will take about 10 minutes for the pot to arrive to pressure, then the 5 minute count-down begins.
- Once it beeps, flip the valve for a quick release. Letting it sit can make the vegetables too mushy.
- Stir in the kale, lemon juice, and miso mixed with water. This adds acid and saltiness which brightens the flavor. Let it sit and cool for 5-10 minutes, allowing the kale to soften in the hot soup. Add more salt, pepper, or red pepper flakes as desired, to taste, and enjoy!
Slow Cooker Instructions
- Into the slow cooker, combine all the ingredients except the kale, beans, lemon juice and miso. Cover and cook on low for 6-8 hours or high for 4-5 hours. Slow cookers are very inconsistent, so times may vary.
- Once the carrots are soft and soup is very fragrant, add the beans and kale. Stir well and let the kale soften for 5-10 minutes. Stir in the lemon juice, and miso mixed with water. This adds acid and saltiness which brightens the flavor. Add more salt, pepper, or red pepper flakes as desired, to taste, and enjoy!
