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Creamy Tuscan White Bean Soup

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A warm bowl of creamy soup that combines white beans, kale, and heavy cream for a comforting Italian-inspired dish.

Ingredients

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  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 2 cans (15 ounces each) white beans, drained and rinsed
  • 1 teaspoon Italian seasoning
  • 1 cup kale, chopped
  • 1 cup heavy cream
  • Salt and pepper to taste

Instructions

  1. Heat the olive oil over medium heat in a large pot.
  2. Add the diced onion and sauté until translucent, about 5 minutes.
  3. Stir in the minced garlic and cook for another minute.
  4. Pour in the vegetable broth and add the drained white beans.
  5. Bring the mixture to a boil, then reduce to a gentle simmer.
  6. Add the Italian seasoning and chopped kale, cooking until wilted, about 3–5 minutes.
  7. Stir in the heavy cream and simmer for another 5 minutes.
  8. Season with salt and pepper to taste before serving.

Notes

For extra flavor, add bay leaves while simmering, and remove before serving. This soup can be stored in the fridge for up to 4 days or frozen for up to 3 months.

Nutrition

Find it online: https://doughgirlbylea.com/creamy-tuscan-white-bean-soup/

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