Tuscan Bean Soup
A hearty soup with fresh kale and creamy cannellini beans
Ingredients
- 3 tbsp Extra virgin olive oil
- 2 medium carrots sliced
- 1 large onion chopped
- 1 stalk chopped celery or 1/2 cup grated celeriac root
- 2 cloves garlic finely minced
- 3 springs fresh oregano or 1 tsp dried
- 1/4 teaspoon salt
- black pepper to taste
- 2 cans 15 ounces each cannellini beans or other small white beans, drained and rinsed
- 4 cups vegetable stock
- 4 cups kale or spinach stems removed
- olive oil to serve
Instructions
- In a large soup pot, heat the olive oil. When it is hot, add the carrots, onion, celery, garlic, oregano, salt, and pepper. Cook, stirring often, for 5-7 minutes until the onions are translucent.
- On a plate, mash 1/2 cup of the beans with a fork. Add them to the vegetables in the pot. Cook, stirring for 2 minutes. Add the remaining beans to the pot and stir well.
- Stir in the chicken/veggie stock and bring to a boil. Lower the heat, and simmer for 20 minutes or until the carrots are tender.
- Discard the oregano sprigs (the leaves should have fallen into the soup). Add additional salt and pepper to taste.
- Add kale or spinach to the pot and simmer another 2-4 minutes until wilted. Ladle into bowls, drizzle with olive oil, and serve with crusty bread (optional)