Description
My Tuscan white bean soup comes together in just 45 minutes. This Mediterranean soup is full of veggies like zucchini, kale and cabbage.
Ingredients
Scale
- 2 tablespoons avocado oil
- 1 white onion chopped
- 3 carrots, diced
- 3 stalks of celery, chopped
- 3 cloves garlic, minced
- 1 tablespoon sage leaves
- ½ cup fresh parsley
- 1 roma tomato, diced
- 1 zucchini, diced
- 1 yellow squash, diced
- 1½ cup purple cabbage, sliced
- 1½ cup lacinato kale
- two 15.5 ounce cans of cannellini beans, rinsed
- 6 cups vegetable broth or chicken broth
- Salt and pepper to taste
- Crumbled goat cheese for topping (optional)
Instructions
- In the bottom of a stock pot add avocado oil and pan fry the carrots, onions, celery, garlic and squash over medium heat.
- Add broth.
- Add in the rest of the ingredients and simmer for 30 minutes.
- Top with crumbled goat cheese. (optional)
Notes
Use vegetable broth to keep it vegetarian. You can use your meat stock of choice if you aren’t concerned with keeping it vegan/vegetarian.
You can customize this recipe with different veggies and even add another protein source if you’d like, such as tempeh, chicken, bacon or beef.
Cheese topping is optional.
- Prep Time: 5min
- Cook Time: 40min
- Category: Soups
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 422g
- Calories: 202
- Sugar: 5.9g
- Sodium: 651mg
- Fat: 4.2g
- Saturated Fat: 0.6g
- Unsaturated Fat: 3.6g
- Trans Fat: 0g
- Carbohydrates: 33.7g
- Fiber: 7.7g
- Protein: 9.7g
- Cholesterol: 0mg
