-
15
minPrep Time -
45
minCook Time -
60
minReady in -
perYield -
250
calCalories
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:
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until onion is translucent.
- Add carrot, celery, zucchini, and red bell pepper. Cook for about 5 minutes until vegetables begin to soften.
- Stir in kale, cannellini beans, chickpeas, diced tomatoes, and vegetable broth.
- Season with Italian seasoning, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.
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Dairy-Free, Dinner, Italian, Lunch, Mediterranean, Savory, Soups | No Comments » on Tuscan Bean & Vegetable Soup