• 15
    min
    Prep Time
  • 45
    min
    Cook Time
  • 60
    min
    Ready in

  • per
    Yield
  • 250
    cal
    Calories
  • User Review:
    0
  • User Rating:
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Recipe Overview

  • Author’s name:Vegor
  • Recipe type:Soups
  • Allergens:
  • Seasons:
  • Cuisines:
  • Courses:

Recipe Description

This delightful Tuscan Bean & Vegetable Soup is a warm and nourishing meal, perfect for any season. Combining a rich assortment of beans with fresh seasonal vegetables, this soup embodies the flavors of Italy. Packed with nutrients, it’s not only a feast for the taste buds but also a wholesome choice for those seeking a balanced meal. The combination of tender vegetables, hearty beans, and fragrant Italian herbs offers a comforting experience, reminiscent of classic home-cooked meals. Enjoy this vegan soup as a standalone dish or with a slice of freshly baked bread, making it an ideal choice for both family dinners and casual gatherings.

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 zucchini, diced
  • 1 red bell pepper, diced
  • 1 cup kale, chopped
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 can (15 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste

Steps:

  1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until onion is translucent.
  2. Add carrot, celery, zucchini, and red bell pepper. Cook for about 5 minutes until vegetables begin to soften.
  3. Stir in kale, cannellini beans, chickpeas, diced tomatoes, and vegetable broth.
  4. Season with Italian seasoning, salt, and pepper.
  5. Bring to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.

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Vegor “The scientist”

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