Tuscan Vegetable Soup
Hearty, mouth loving, tummy warming, jam-packed full of healing veggie power, Tuscan Vegetable Soup.
Servings: 8
Ingredients
- 2 tablespoons olive oil
- 2 carrots, peeled and chopped
- 1 medium sweet potato, peeled and cubed
- 1 yellow onion, chopped
- 2 ribs celery chopped
- 4 cloves garlic
- 1 bay leaf
- ¼ teaspoon red pepper flakes
- ½ teaspoon dried basil
- ¼ teaspoon ground sage
- 1 qt. vegetable broth (4 cups)
- 28 oz cans white kidney beans (4 cups) drained and rinsed
- 14 oz can crushed tomatoes
- 2 cups kale, chopped
- Salt & pepper to taste
Instructions
- Heat the olive oil in a large sauce pan over medium high heat. Add the carrots, sweet potato, onion, and celery. Sauté for about 10 minutes until the vegetables soften.
- Add the garlic, bay leaf, red pepper flakes, basil, and sage and cook for about another 2 minutes until the spices become fragrant.
- Add the broth and use a wooden spoon to scrape all the brown bits off the bottom of the pan. Add the beans, and tomatoes. Cover and let simmer for 15 minutes.
- Add the kale and stir to incorporate it, simmer for another 5 minutes until the kale wilts. Adjust seasoning as needed, then serve hot with some crusty bread. Yum!
Nutrition
Calories: 168kcal
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