Hearty Tuscan Bean & Veggie Soup
April 18, 2023
Hearty Tuscan Bean & Veggie Soup
Filled with colorful veggies, herbs and pinto beans, my✨HEARTY TUSCAN BEAN & VEGGIE SOUP✨hits the spot on cold days ❄️🍲
Ingredients
- 2 Tablespoons olive oil or north for sautéing
- 1 large yellow onion chopped
- 3 ribs celery chopped
- 1 large carrot diced
- 5 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon red pepper flakes optional
- black pepper
- 1 teaspoon fine sea salt
- 1 cup plain unsweetened non-dairy milk
- 1 cup water
- 4 cups vegetable broth
- Mini red potatoes or pasta optional
- 2 15 oz cans pinto beans, rinsed and drained (about 3.5 cups cooked beans)
- 1 bunch lacinato kale stems removed, chopped
Instructions
- Preheat a soup pot over medium heat.
- Add the oil, if using.
- Saute the onion for 2 to 3 minutes or until barely translucent.
- Add the celery and carrot, and cook for another 2 to 3 minutes.
- Add the garlic, thyme, parsley, oregano, red pepper, black pepper, and salt. Stirring frequently, cook for about 1 minute.
- Sprinkle flour into the pot, and stir to distribute.
- Add the milk, and whisk to dissolve the flour.
- Bring to a simmer, and cook until thickened, about 3 minutes.
- Add the water, broth and potatoes/pasta, if using.
- Simmer about 5 minutes.
- Add beans and kale.
- Simmer for about 5 more minutes, or until potatoes/pasta are soft.
- Taste and adjust seasonings as desired.
- The soup will continue to thicken as it rests.
