Vegan White Bean Tuscan Soup

  • 1 medium brown/yellow onion
  • 2 medium carrots
  • 2 large stalks celery
  • 2 small yellow potatoes (yukon gold)
  • 540 g can of cannellini beans
  • 1 l vegetable stock
  • 480 ml water
  • 1 tbsp olive oil
  • 4 cloves garlic
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 2 large kale leaves
  • ¾ tsp salt
  • 1 lemon (optional)
  • parsley for garnish (optional)
  1. Chop the onion, carrots, celery, and potatoes into small pieces, set aside. Drain and rinse your cannellini beans, set a side. Mince your 4 cloves of garlic, set aside.

  2. Place a large saucepan on the stove and pour in the olive oil.Heat the oil on a medium low heat and add in your onions, carrots, celery and potatoes. Cook for 3 minutes.

  3. Now add in your garlic, basil, oregano, thyme and salt and cook for a further minute. Pour in your vegetable stock and water and bring to the boil. Reduce the heat to a simmer and let the soup simmer gently for 15 minutes.

  4. De-stem the kale, discarding the stems and chop up the leaves, add the kale leaves to the soup and stir. Simmer gently for a further 5 minutes. Serve the soup with some freshly squeezed lemon juice and fresh parsley.

  5. Note:

    To reduce carbs, leave the potatoes out of the soup.

Lunch, Soup
Dairy Free, Gluten Free, Meal Planning, Vegetarian