Tuscan Bean and Kale Soup
Looking for a cozy soup to warm you up? Try this tasty and easy Tuscan Bean and Kale Soup. It's gluten-free, vegetarian, and easy to make.
Equipment
- Blender
Ingredients
- 2 tbsp olive oil
- 2 leeks white and light green parts only, sliced and rinsed well
- 2 garlic cloves minced
- 3 carrots peeled and chopped
- 3 celery sticks sliced
- 1 12 ounce can diced tomatoes
- 6 cups vegetable broth
- 2 cans cannellini beans drained and rinsed
- 2 tbsp chopped rosemary
- 2 tbsp chopped thyme
- 1/2 tsp ground turmeric
- 1 lemon juiced
- 1 bunch kale chopped
- 1/2 cup grated parmesan cheese
- salt and pepper to taste
Instructions
- In a large stockpot, add the olive oil, leeks, garlic, carrots, celery, rosemary, and thyme. Season with salt and pepper and saute for about 5 minutes.
- Add in the diced tomatoes, broth, beans, turmeric, lemon juice, salt, and pepper and cover and cook for about 15 minutes.
- Pour half of the soup into a blender and blend well.
- Pour the blended soup back into the pot and mix.
- Add the kale and cheese. Adjust seasoning as needed and cook for another 5 minutes.
- Serve and add a little more cheese if needed :)