Cheesy Tuscan Black and White Bean Soup, The quickest and most nutritious soup

If you combine creamy white beans, delectable vegetables, some croutons, and cheddar for an extra savory topping, making perfectly nutritious kale and white bean soup is easier than it has ever been.

A healthy vegetarian white bean soup is ready to refuel you with a few splashes and swirl-ins here and there. Just wait and watch as it develops into your all-time favorite soup for weight reduction.

Don’t forget to include this ribollita soup in your healthy weight reduction meal plan for satiety, necessary calorie intake, or just to warm yourself with a cup of delicious soup.

AuthorSilvia lemon
Preparation Time10 minutes
Cooking Duration35 minutes
Total Time45 minutes
CategoryWeight loss salad
Calories458
Protein23g
CuisineAmerican
DietVeg

Ingredients

  • 1 tbsp olive oil
  • ½ onion (chopped)
  • 1 medium carrot (chopped)
  • 1 stalk celery (chopped)
  • 2 cloves garlic (sliced)
  • 1 can crush or diced tomatoes
  • 1 can cannellini beans
  • 1 cup vegetable broth
  • 3 sprigs thyme, dried (or 1 tsp dried thyme)
  • 1 bay leaf
  • ¼ tsp chili flakes
  • 2 cups kale leaves (torn, packed)
  • 1 ¼ cups croutons (stove top version or 2 medium slices of sourdough bread, torn)
  • 1 oz mature or aged white cheddar (finely grated)
  • Salt and pepper to taste

(Make another recipe – Delicious and Protein-Rich Vegetarian Lentil and Bean Breakfast)

How to Make The Butternut Squash Chili

In a medium pot over medium-low heat add the olive oil. Add the white onion, carrot and celery stalk diced or chopped into ½ inch pieces.

Cook for about 8 minutes, until they have reduced and softened. Halfway through add the sliced garlic.

1 tbsp olive oil,½ onion,1 medium carrot,1 stalk celery

Turn the heat to high and add the canned crushed or diced tomatoes.

Once they boil, allow simmering for about 5 minutes, stirring once in a while so nothing sticks to the bottom.

1 can crush or diced tomatoes

Add the cannellini beans, broth, thyme, chili flakes, and bay leaf to the pot. Over medium-high heat allow the soup to simmer and bubble for about 10 minutes.

In the last 3 minutes add the kale leaves and stir. By the end, the soup should have reduced and thickened.

Fish out the thyme sprigs and bay leaf. Season soup with salt and pepper per taste.

1 can cannellini beans,1 cup vegetable broth,3 sprigs thyme, dried,1 bay leaf,¼ tsp chili flakes,2 cups kale leaves, Salt and pepper to taste Serve the soup.

Top with croutons and grated cheese. Serve immediately.

1 ¼ cups croutons,1 oz mature or aged white cheddar

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