Creamy Tuscan White Bean & Kale Soup
$0.00 Cooking Fee
Serving Size: 1 1/3 cups
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Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified
https://minimalistbaker.com/creamy-tuscan-white-bean-kale-soup/
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Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, ½ the salt, and a few cracks of fresh black pepper, and cook (stirring occasionally) until softened — about 5 minutes. Add the tomato paste, garlic, red pepper flakes, rosemary (or thyme), and basil and cook for 1 minute, until fragrant.
- Add the broth, beans, tomatoes, and remaining salt and pepper. Scrape up any browned bits on the bottom of the pan and bring to a simmer. Reduce the heat to low, cover, and simmer for 15 minutes, until the veggies are fork-tender and the flavors are well developed.
- Add the kale, turn off the heat, and cover the pot for 5 minutes. Once the kale is softened, uncover the pot and stir in the vinegar and coconut milk (or cashew cream). Taste and adjust as needed, adding more red pepper flakes for heat, vinegar or tomato paste for richness, coconut milk for creaminess, or salt for overall flavor.
- Serve warm garnished with thinly sliced basil.
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Ingredients
Ingredients
- 2 tablespoon extra virgin olive oil (if oil-free, sub twice the amount of water)
- 1 yellow onion large, diced
- 3 carrot medium carrots, diced
- 4 stalk celery large stalks, diced
- 1 teaspoon sea salt divided, more or less to taste
- 1 teaspoon freshly ground black pepper divided, more or less to taste
- 3 tablespoon tomato paste
- 8 clove garlic minced
- ½ teaspoon crushed red pepper more or less to taste