Italian Bean Soup | GreenSmoothieGirl
Italian Bean Soup
A harmonious blend of beans, kale, squash, and zucchini for a wonderfully filling Italian dish
10 minutes
35 minutes
45 minutes
6
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium zucchini, diced
- 1 yellow summer squash, diced
- 4 cloves minced garlic
- 1/4 tsp red pepper flakes
- 1/4 tsp dried thyme
- 1/4 tsp dried rosemary
- 1 quart vegetable stock
- 2 14oz can cannellini beans, drained and rinsed
- 1 14oz can diced tomatoes, with juices
- 3 cups chopped kale, ribs removed
- 2 tsp sea salt
- 1 tsp freshly ground black pepper
- 1 tbsp raw honey
- 1 tbsp white wine vinegar
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Heat 2 Tbsp. of olive oil in a 6 quart or larger pot over medium-high heat.
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Add the onions, carrots, celery, zucchini, and squash. Sauté for 4 minutes.
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Add the garlic, red pepper flakes, thyme and rosemary. Cook for an additional 30 seconds.
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Stir in the stock, 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.
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Remove ⅓ of the soup to a blender and blend until smooth (be very careful, as the soup is very hot). Once blended add back to the pot.
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Add the salt, pepper, honey, and vinegar. Taste and adjust seasonings as needed. Enjoy hot.
Tags: garlic, gluten free, italian, kale, legumes, onion, squash, sugar free, tomato, vegan, zucchini
Categories: Soups
