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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 ❄️🍲
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Course Appetizer

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.