Autumn is the perfect season for soup. It warms you up in a cold night and comforts the soul.

This Tuscan White Bean Soup is a simple and savory vegetarian recipe that comes together in less than 30 minutes! It’s made with white kidney beans, veggies and kale for a delicious soup that is creamy and filled with flavour!

Ingredients

• 2 tbsp olive oil 
• 1 onion finely chopped
• 2 garlic cloves, chopped
• 1 large carrot, chopped
• 1 can white kidney beans
• 1 sprig rosemary
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1/2 tsp red chili flakes (optional for spice)
• 1 litre low-sodium  vegetable broth
• salt & pepper to taste
• 1 cup kale, stems removed and chopped.

Instructions

1. Heat the olive oil in a large pot then add the onion and a pinch of salt letting cook on medium heat for 1-2 minutes, then add the garlic and cook for another minute.
2. Add the chopped carrots and cook on medium high heat for 5 minutes until the veggies are tender.
3. Add the beans, sprig of rosemary, thyme, oregano , chilli flakes, and vegetable broth brinigning everything to a boil, then reducing heat to low and covering to let simmer for 15 minutes.
4. Remove the sprig of rosemary and transfer 1/3 of the soup to a blender (can alterntively use a hand blender) and blend until smooth. Add back to the soup and mix togehter.
5. Add the kale to the soup and stir until wilted. 
6. Serve this soup with some freshly chopped herbs, grated parmasean and a sprinkle of chili flakes if desired.

Enjoy!