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

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

45 min · Beginner · 300 cal · 13g protein · $1.20/serving · American

Vegan Comfort Food Meal Prep

45minutes

5servings

300calories

13gprotein

$1.20per serving

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Ingredients (serves 5)

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

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Instructions

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