This Tuscan style white bean soup puts a healthy and cozy one pot meal within reach, and all in less than thirty minutes. Hearty enough to feel satisfying, but clean enough to feel virtuous, this soup is your solution to healthy New Year resolutions and cold weather comfort food cravings. Make up a double batch, and you’ll have a healthy meal on hand all week long. Feel free to try out the customizations below, or improvise your own.
By Elizabeth Palmer Califano
- 2 tablespoons olive oil
- 1 onion, peeled and chopped
- 5 cloves garlic, chopped (more or less to taste)
- 2 potatoes, peeled and chopped
- 1 handful crimini or button mushrooms, halved or quartered
- 3 cups vegetable stock
- 2 handfuls chopped kale
- 1 can white beans, drained
- Salt and pepper to taste
- Red pepper flakes (optional)
- Parsley, chopped, to garnish (optional)
- In a large pot, heat the oil over medium high heat. Add the onions and garlic, and sauté for a minute to soften. Add the potatoes and mushrooms, and stir to combine. Add the vegetable stock, and bring up to a boil.
- Lower to a simmer, and cook for 15 minutes, until the potatoes are tender. Add the kale and beans, and let the kale wilt for a minute or two in the hot broth.
- Season to taste with salt and pepper, and a bit of red pepper if using, and serve garnished with parsley if desired.
Note: Be sure to chop all the vegetables into bite size pieces. You want them chunky, but still small enough to fit on your spoon.
- Add crumbled sausage to your onion mix and sauté before adding the remaining ingredients.
- Add ground Parmesan cheese to your finished soup.
- Add shredded chicken to your finished soup.
- Add chopped tomatoes with the kale and beans.
- Finish the soup with a squeeze of fresh lemon juice.