Tuscan Vegetable Soup
Hearty, mouth loving, tummy warming, jam-packed full of healing veggie power, Tuscan Vegetable Soup.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Servings: 8
- 2 tablespoon(s) olive oil
- 2 medium carrots peeled and chopped
- 1 sweet potato(es) peeled and cubed
- 1 yellow onion chopped
- 2 rib(s) celery chopped
- 4 clove(s) garlic
- 1 bay leaf
- 1/4 teaspoon(s) crushed red pepper flakes
- 1/2 teaspoon(s) dried basil
- 1/4 teaspoon(s) dried sage
- 4 cup(s) vegetable broth (4 cups)
- 2 19oz can(s) white kidney beans (4 cups) drained and rinsed
- 1 14oz can(s) crushed tomatoes
- 2 cup(s) kale chopped
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. Add salt and pepper to taste, then serve hot with some crusty bread. Yum!
Calories: 168kcal
Find it online:
https://www.easyveganmealplan.com/recipe/wprm-tuscan-vegetable-soup/