Tuscan White Bean Soup Recipe (Vegan)

Step 1

In a large, deep pot over medium heat, add the oil to heat.

Step 2

Add the onions, celery and carrots, salt and pepper. Stir togetherand allow to sauteé for about 8 minutes, until the onions are translucent and the carrots are softened.

Step 3

Add in the garlic, and stir to combine. Cook for another 5 minutes until the garlic is fragrant and the veggies begin to look caramelized.

Step 4

Add in the italian seasoning, kidney beans and stir to combine.

Step 5

Pour in the vegetable broth and stir again.

Step 6

Bring to a boil, and then to a simmer for about 20 minutes.

Step 7

Remove 2 cups of the soup (with veggies in it - just scoop two cups out), and add to your blender. Add the ½ cup of water to that mix, and blend until completely smooth). Pour this mix back into your soup, and stir to combine.

Step 8

Stir in the kale and lime juice. The residual heat will help to add heat to all of these.

Step 9

Allow soup to cool slightly then serve with some bread! Enjoy!