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+ servings

Tuscan Kale & Cannellini Bean Soup

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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour



  • Heat 2 tbs. of oil in large soup pot over medium heat. Add onions, carrots, and celery. Cook about 5 minutes, until onions are translucent and veggies are bright, than add beans and water. Cook 15 minutes.
  • Strain out 1 1/2 cups of the beans/carrot/celery mixture (with minimal to no liquid) and set aside. Puree the rest (beans plus liquid) in a blender. Set aside.
  • Back in the same pot, heat 2 tbs oil over medium low. Add garlic, cooking 3 minutes, then add kale, bean puree, and potato. Bring to a boil, then cover and reduce heat to medium low until potato is tender about 15-20 minutes. Add salt and black pepper to taste.

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