Tuscan Vegan White Bean Soup

 We don’t know how the weather is where you’re living, but is SO cold here in Atlanta and we were craving soup! That craving lead us to come up with this delicious, vegan Tuscan White Bean Soup! It is super easy to make and will keep you warm and full during these cold winter months. We’ve gotta tell you, we knew that we were creating a healthy soup  (after all, there is kale in it:) but we didn’t realize just how healthy these little white beans are!

Cannellini beans are packed with a great nutritional punch! Here are just a few health benefits you will get from these white beans:

• High in protein, 1 cup has around 15 grams of plant-based protein
• Good source of fiber, potassium, and magnesium
• Helps regulate blood sugar levels
• Contributes to a healthy heart
• High in antioxidants, especially ferulic acid that helps protect the skin against sun damage
• Acts as Alpha Amylase inhibitor. According to Dr. Axe, these inhibitors stop your body from absorbing carbohydrates quickly by blocking the enzymes responsible for their digestion

Since we know that a lot of health food has a reputation for tasting boring, we made sure that this soup has herbs and spices that make it taste delicious. If you make this soup, please let us know what you think – tag us on social media. You can find us on Instagram, Facebook, Pinterest, and Twitter. You can even leave a review at the bottom of the page.

Tuscan Vegan White Bean Soup

5 from 1 review

• Author: Sage & Celery
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 6-8 servings 1x

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Description

This delicious and easy to make White Bean soup is perfect for these cold winter months! The hardest part of making this dish is finely chopping the vegetables 🙂

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Ingredients

Units USM Scale 1x2x3x

• 2–3 Tablespoons olive oil
• 1 large white onion, diced finely
• 1 large carrot, peeled and diced finely
• 2–3 large ribs of celery, diced finely
• 2 cloves of minced garlic
• 2 cans (15.5 oz) of white beans, drained and rinsed (we used cannellini beans)
• 1 Tablespoon chopped fresh oregano
• 2 teaspoons dried rosemary
• 1 teaspoon salt
• 4 cups of vegetable broth
• 1/2 cup uncooked farro (use quinoa or rice if gluten-free)
• 1 cup chopped kale

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Instructions

1.  In a large dutch oven or soup pot, heat the 2-3 tablespoons of olive oil to medium heat and add the chopped vegetables (onion, carrots, and celery) and sauté for 10-15 minutes stirring frequently. You want the onions to be translucent and the other vegetables fork-tender. Add the garlic and sauté another minute.
2. Add the beans, salt, rosemary, and oregano and stir to combine and heat through. Next pour the vegetable broth in and bring to a boil. Once your soup mixture is at a boil, reduce the heat to a simmer and continue that for about 10 minutes.
3. Next, add the farro and chopped kale, cover and let the soup simmer for about 15 minutes. At this point, taste your soup and see if needs more salt or even add some pepper if you like. If your vegetables are a little crunchy, let the soup simmer longer about another 5-10 minutes or until the vegetables are how you like them.
4. Pour into a bowl, grab some yummy bread and enjoy!

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