When it's cold outside, nothing tastest better than soup. We promise this Tuscan White Bean and Kale Soup won't dissapoint!
1 tablespoon olive oil
1 yellow onion, diced
6-8 cloves garlic, minced
6 cups vegetable broth (or stock)
1 (15-ounce | 420-g) can diced tomatoes, drained
1 teaspoon kosher salt
½ teaspoon black pepper
1 tablespoon Instantly Fresh Basil
1 teaspoon Instantly Fresh Thyme
½ tablespoon Instantly Fresh Oregano
3 (15-ounce) cans white beans (cannellini beans), drained and rinsed
4 cups fresh kale, chopped
2 medium carrots, diced
1 medium zucchini, diced
½ cup fresh grated Parmesan cheese (for serving)
In a large pot or saucepan, heat olive over medium high heat. Add in onion and carrots and cook until onions are translucent, about 2-3 minutes. Add in the garlic and zucchini and cook for an additional 2-3 minutes.
Add in the broth, tomatoes, herbs, salt and pepper. Bring to a boil then add in the kale and reduce heat and simmer for 10 minutes.
Stir in the cannellini beans and continue to simmer gently until the kale has wilted, about 2 minutes. Season with additional salt and pepper as needed and then serve each bowl with a sprinkle of cheese.