This Tuscan white bean soup recipe is outstanding for a few different reasons: it is flavorful, creamy, delicious and so comforting. Even your kids will eat this delightful vegan soup!
Tuscan White Bean Soup
1 cup carrots, diced
1 cup onion, diced
1 cup celery, diced
1 tbsp fresh rosemary
2 large cloves garlic
2 15.5 oz cans cannellini beans drained
Parmesan rind* (optional, leave out for vegan soup)
2 cups loosely packed kale
5 cups vegetable broth
Heat a large sauce pan on medium heat and add enough Olive oil to coat the bottom of the pan.
When oil is hot add diced onion, celery and carrots. Reduce heat slightly and cook until fragrant, then add rosemary. When rosemary begins to darken slightly add garlic and turn heat down as to not over sauté garlic.
Add vegetable broth and bring heat back up to medium/medium high. Add 1 can of cannellini beans. If using Parmesan rind, add now. Allow soup to heat up (about 10 minutes). Pour 2 ladles of soup into a blender with remaining can of beans. Blend until smooth and then add the blended mixture back into the soup. This will make the soup nice and creamy!
Remove parmesan rind and add kale. Add salt and pepper to taste.
When kale is cooked through, the soup is ready to serve! Serve with a nice piece of crusty bread.