Description
A hearty and healthy Italian soup perfect for spring dinners, packed with protein and flavor.
Ingredients
Scale
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 cups kale, chopped
- Juice of 1 lemon
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, and sauté until softened, about 5 minutes.
- Add garlic and cook for another minute until fragrant.
- Stir in the white beans, vegetable broth, diced tomatoes, thyme, rosemary, salt, and pepper.
- Bring the soup to a boil, then reduce heat and let it simmer for 20 minutes.
- Add the chopped kale and lemon juice, and cook for an additional 5 minutes until the kale is wilted.
- Serve hot and enjoy your cozy meal!
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Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- It freezes well, making it a great option for meal prep.
- Feel free to add other vegetables like zucchini or bell peppers for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg