Tuscan White Bean Soup
Nothing screams fall afternoon quite like flannels and soups. Fuzzy socks, a good book and a huge bowl of broth just feel right, ya know? We love preparing soup toward the end of the week, when all the veggies need to be cleared out of the fridge. Use them up here! With plant-based protein and fiber from the white beans, plus kale, carrot and celery, you can throw it ALL in and have this flavorful soup to last a couple of chilly days. This recipe serves four, because small batches of soup kind of defeat the point...of making soup. If you know you won’t finish it all, freeze a couple servings for later in the season.
Time: 30 minutes
1 Can White Beans, rinsed and Drained
3 cloves garlic
3 T extra-virgin olive oil
1 cup celery
1 1/2 cups diced carrot
1 cup diced white onion
1 1/2 T lemon juice
2 1/2 cups red potato
4 cups vegetable broth
1 cup water
2 t salt
1 tsp thyme (fresh or dried), and 1 tsp rosemary (fresh or dried)
Black pepper to taste
Chop and prep all veggies.
In medium pot, over boiling water, steam red potatoes for 10-15 minutes.
While potatoes cook, place garlic, onion and oil in a stockpot over medium heat.
Saute until fragrant.
Add celery, carrot and lemon juice.
Cook until vegetables begin to soften.
Add water, vegetable broth and herbs. Stir.
Remove potatoes from steam, allow to cool, and roughly dice.
Add the potatoes and the white beans to stock pot, cover, and allow soup to simmer over low heat for 10 minutes. (20-30 if you prefer)
Store in an airtight container for up to five days, or freeze.