Tuscan White Bean & Leek Soup

I'm solo tonight and winter is just unwilling to leave us this spring so I am curling up with my current project and a heart healthy bowl of this cozy soup. In just about 30 minutes, you can dish yours up also. Enjoy!



Ingredients:

  • 2 tablespoons coconut oil

  • 1 medium leek sliced

  • 1 stalks celery, diced

  • 1 medium zucchini, diced

  • 1 yellow summer squash, diced

  • 1 small sweet potato, diced

  • 4 cloves garlic, pressed

  • 1/4 teaspoon red pepper flakes

  • 1/4 teaspoon dried thyme

  • 1 quart vegetable broth

  • 1 (14 ounce) cans cannellini beans, drained and rinsed

  • 1 (14 ounce) can no-salt-added diced tomatoes with juices

  • 3 cups chopped kale, ribs removed

  • 2 teaspoons salt

  • 1 teaspoon freshly ground black pepper

  • 1 tablespoon maple syrup (or honey)

  • 1 tablespoon white wine vinegar

Instructions:

  1. Heat 2 tablespoons of coconut oil in a 6 quart or larger Dutch oven over medium-high heat. Add the onions, carrots, celery, zucchini, and squash. Saute for 4 minutes.

  2. Add the garlic, red pepper flakes, and thyme. Cook 30 seconds.

  3. Stir in the broth, beans, and tomatoes. Bring the contents to a boil, then turn the heat down to low and add the chopped kale. Cover the pot and simmer for 15 minutes.

  4. Use an immersion blender* to partially puree the soup, leaving some chunks of beans vegetables for texture.

  5. Add the salt, pepper, sugar, and vinegar. Taste and adjust seasonings as needed.

  6. Serve topped with Parmesan or Dubliner cheese and a side of crusty bread.

  7. Enjoy!

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