Tuscan Bean Soup

Name: Tuscan Bean Soup
Total time: 45 min
Yield: 5 servings
Cuisine: American
Ingredients: 3 tablespoons olive oil; 1 onion; 4 cloves garlic; 2 carrots; 1 can diced tomatoes; 2 cans cannellini beans; 4 cups vegetable stock; 3 cups chopped kale; 1 fresh rosemary sprig; 1 bay leaf; Salt and black pepper to taste

45minutes

5servings

$1.20per serving

13gprotein

Dinner · American

Rustic Italian bean soup with kale, tomatoes, and fresh rosemary.

300 calories · Beginner · American · Dinner

Vegan Comfort Food Meal Prep

Save this recipe Start cooking

Recipe code ESAPKN · enter it in Anychef

Ingredients

11 ingredients · serves 5about $6.00

3 tablespoons olive oil
1 onion
4 cloves garlic
2 carrots
1 can diced tomatoes
2 cans cannellini beans
4 cups vegetable stock
3 cups chopped kale
1 fresh rosemary sprig
1 bay leaf
Salt and black pepper to taste

Make it part of your week. Save this to Anychef, add it to your meal plan, and the grocery list writes itself.

Save this recipe

Instructions

Step 1 of 6
Heat olive oil in a large pot. Add onion and cook 4 minutes until soft.
Step 2 of 6
Add garlic and carrots. Cook for 2 minutes.
Step 3 of 6
Stir in diced tomatoes, cannellini beans, vegetable stock, rosemary, and bay leaf.
Step 4 of 6
Bring to a simmer and cook for 15 minutes.
Step 5 of 6
Stir in kale and cook for 3 minutes until wilted.
Step 6 of 6
Remove rosemary and bay leaf. Season with salt and pepper. Serve hot.