Ingredients
Scale
3 15 ounce cans cannellini beans (drained and rinsed)
1 yellow onion (finely chopped)
4 cloves garlic (minced)
2 tablespoons olive oil
2 large carrots (peeled and chopped)
1 stalk celery (diced)
1/3 cup white grape juice (alcohol-free substitute)
2 cups chopped kale (stems removed)
2 1/2 – 4 cups vegetable broth
1 tablespoon tomato paste
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
1/4 teaspoon Italian seasoning
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon dried oregano
Instructions
- Saute the finely chopped onion in a large pot with olive oil until slightly browned.
- Add garlic, celery, and carrots; saute for 10 minutes until softened.
- Add white grape juice and simmer until liquid is mostly evaporated.
- Add beans, tomato paste, salt, pepper, red pepper flakes, Italian seasoning, bay leaves, thyme, oregano, and 2.5 cups of broth.
- Bring to a boil, cover, reduce heat, and simmer for 15 minutes.
- Discard bay leaves. Blend 3 cups of the soup until smooth, then return to the pot.
- Adjust consistency with more broth if needed. Add kale and simmer until wilted.
- Season with lemon juice and serve warm.
Notes
- For extra creaminess, blend more of the beans.
- Ensure the kale stems are fully removed for the best texture.
- Store in an airtight container for up to 5 days.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: Tuscan
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 259 kcal
- Sugar: 3 g
- Sodium: 798 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 0 mg