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)
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.
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.
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.
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.
Note:
To reduce carbs, leave the potatoes out of the soup.
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