Description
This Tuscan White Bean Soup is a hearty, healthy, and comforting dish, made with cannellini beans, kale, and fresh herbs. It’s a perfect halal-friendly recipe, bursting with Mediterranean flavors and ready in just 40 minutes. Enjoy it as a satisfying meal that’s light yet nourishing.
Ingredients
1 medium onion, finely chopped
3 cloves garlic, minced
2 carrots, chopped
2 celery stalks, chopped
2 tablespoons olive oil
1/2 cup vegetable broth (or apple cider vinegar for tang)
3 cans (15 oz each) cannellini beans, drained and rinsed
6 cups vegetable broth
2 teaspoons Italian seasoning
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
3–4 kale leaves, chopped
Juice of 1 lemon
Fresh parsley for garnish
Instructions
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In a large pot, heat olive oil over medium heat. Add onion and cook until softened.
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Add garlic, carrots, and celery, sautéing for 5 minutes.
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Pour in vegetable broth (or apple cider vinegar) and stir.
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Add cannellini beans, vegetable broth, Italian seasoning, thyme, oregano, salt, and pepper. Stir to combine.
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Bring to a boil, then reduce heat and simmer, covered, for 15 minutes.
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Blend 2 1/2 to 3 cups of the soup in a blender until smooth, then return to the pot.
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Add kale and stir until wilted. Taste and adjust seasoning if needed.
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Serve warm, garnished with fresh parsley. Pair with rustic bread or enjoy as is.
Notes
- Add grilled chicken or halal sausage for extra protein.
- Substitute kale with spinach or Swiss chard.
- For a creamier texture, blend more of the soup or add coconut milk or heavy cream.
- Store leftovers in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup, Healthy Meal
- Method: Stovetop
- Cuisine: Italian
