Tuscan Kale White Bean Soup
This Tuscan kale white bean soup is hearty, healthy, and comforting. It's vegan, gluten-free, and takes less than an hour to make.
Servings: 6 servings
Calories: 183kcal
Ingredients
- 2 tablespoons olive oil
- 3 - 4 garlic cloves , minced
- 1 small red onion , chopped
- 2 tablespoons Italian seasoning mix
- 1 teaspoon sea salt
- 1 teaspoon cracked pepper
- 3 cups butternut squash , cubed (about 1 small)
- 1 (15 oz) can white kidney beans
- 1 (15 oz) can diced tomatoes
- 1/2 cup white quinoa
- 4 cups vegetable broth
- 4 cups water
- 4 cups curly kale , chopped (or green of choice)
- 1/2 cup nutritional yeast
- 1 tablespoon lemon juice
Instructions
- Heat the oil in a large dutch oven or stockpot over medium heat. Once hot, add the garlic and onions and sauté for 2 - 3 minutes until the onions start to soften. Add the seasonings and squash and cook another 3 - 4 minutes until everything is super fragrant. Deglaze the pan with a splash of water as needed.
- Stir in the beans, tomatoes, quinoa, broth, and water. Bring the mixture to a boil, reduce to simmer and cover for 30 minutes. Remove the lid and stir in the kale. Cover again and cook for another 5 - 10 minutes until the squash is tender.
- Remove the pan from the heat and stir in the nutritional yeast and lemon juice. Allow to cool slightly, then taste and adjust seasonings as desired.
- Serve hot with a sprinkle of red pepper flakes and a piece of crusty bread!
Video
Notes
Store in an airtight container in the fridge for 4 days or in the freezer for 3 months. Reheat over medium heat, or in a microwave on 80% power in 20-second increments.
Nutrition
Serving: 1.5cups | Calories: 183kcal | Carbohydrates: 27g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 425mg | Potassium: 625mg | Fiber: 7g | Sugar: 4g | Vitamin A: 11937IU | Vitamin C: 60mg | Calcium: 198mg | Iron: 3mg