Tuscan White Bean Soup

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Elsa and John came over for dinner, and I was inspired to make a soup with white beans to serve with a hearty whole wheat bread. I searched and looked at a few recipes, chose this Tuscan white bean soup, and made a few adjustments. It was delicious! I increased the ingredients (below) but it still doesn't make a huge amount. I like lots of extra soup that I can freeze. Next time I might double this recipe.

Ingredients

2 T oil
1 yellow onion, finely chopped
1/2 tsp red pepper flakes
1/2 tsp salt 

3 large carrots, peeled and chopped
2 stalks celery, diced
4 cloves garlic, minced
1/2 C white wine
4-5 C vegetable broth
1-2 T tomato paste

1/2 tsp black pepper
2 bay leaves
1 tsp dried thyme
1 tsp dried oregano
1 tsp dried basil

3 C white corona or cannellini beans
2 C kale, finely chopped afterstems removed
juice from half a lemon

Instructions

Saute onion in a large pot or dutch oven with the oil, salt, and red pepper flakes.

Once it starts to brown, add in the garlic, celery and carrot. Saute an additional 10 or so minutes to let the veggies soften and brown slightly. 

Add the white wine and saute until most of the liquid has evaporated, about 5 minutes.

Add remaining ingredients except for the kale, and stir well.

Bring to a boil, then cover and reduce heat to low. Let simmer for 15 minutes.

Discard the bay leaves, then transfer 2-3 cups worth of the soup to a blender. Blend until smooth. Transfer back to the pot and stir well to combine. 

Add chopped kale and let simmer for a few minutes to allow the kale to wilt. 

Add a squeeze of lemon juice. Taste and adjust flavors as desired. 

Serve warm as is or with a hearty bread on the side.

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