Tuscan Carrot and Bean Soup With Kale

6 servings
35 min

Do you like soup? This Tuscan carrot soup is easy and delicious and perfect for dinner or lunch!

Good morning friends, it is “Wellness Wednesday” and today I thought I would share one of my favorite healthy soup recipes. I love to bake, which is obvious if you look at the majority of the recipes on the blog but I also like to cook, mostly comfort food, salads and soups. I leave the meat recipes to my husband. I am also a person that does not live to eat, I eat to live and that means I am a little lazy when it comes to cooking. I like simple, easy and delicious recipes that I can make again and again with whatever I have in the refrigerator. Over the last few weeks soup and quiche have been on a constant rotation for dinner because they are easy to put together at the last minute and you can eat them for more than one meal.

Carrots are considered by many to be the perfect health food.

Carrots, a root vegetable, are considered to be the perfect health food. They are rich in beta carotene, antioxidants, vitamin K, potassium, and fiber. These colorful( yellow, orange, red, purple, and white)crunchy vegetables are said to aid in weight loss, eye health, and could help lower your cholesterol. That said, I am not a doctor or a health professional so do not take this as medical advice.


Tuscan Carrot and Bean Soup is an excellent healthy lunch or dinner for the whole family.

This easy and delicious soup is not only healthy and hearty but it is easy to make and don’t require much preparation. You can add a side salad or for extra protein you could add chicken.

Tuscan Carrot and Bean Soup with Kale

Recipe inspired and adapted by Vegetarian Times


Ingredients

1 small onion diced


1 tablespoon olive oil


2 bunches multicolored carrots cut into 3/4″chunks


4 cups low sodium vegetable broth


2 150z. cans of diced tomatoes(I used 1 plaid and the other had basil and oregano)


2 cups of water


2 15oz. cans of white beans, I used northern beans and navy beans


5 springs of fresh thyme


11/2 teaspoon of Italian seasoning


1 bunch or kale or spinach, about 2-3 cups


1/2 teaspoon salt


1/4 teaspoon fresh ground pepper


1/8 teaspoon red pepper flakes(optional)


You could also add zucchini, and celery if you want. I left them out because I have a plethora of carrots left over from Easter and I wanted to use them up.


Directions

Heat the oil in a medium soup pot, add the diced onions and cook until they are soft. Then add the broth, water, carrots, tomatoes with the juices, fresh thyme, red pepper flakes and the Italian seasoning. Cook, stirring occasionally until the carrots are tender, then add the beans and heat through. Then add salt and pepper to taste.


Note: You can add the spinach or the kale to the soup pot along with the beans and cook until wilted. I prefer to add the kale to my soup bowl and to ladle the hot soup over the top because I like to keep the kale a little crispy. Also I have people in the family that do not like spinach or kale and this just makes it easier.

That is it my friends, an easy, healthy and delicious meal for the whole family that takes minimal prep and that you can have on the table in no time. You can also make extra and freeze it to eat at a later date.


Are you a fan of carrots? Do you use a lot of carrots in your cooking? Do you have a favorite healthy soup recipe? If so please share.


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Have a wonderful day friends.

Tuscan Carrot and Bean Soup With Kale

Recipe details

  • 6  servings
  • Prep time: 10 Minutes Cook time: 25 Minutes Total time: 35 min
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Ingredients

Ingredients

  • 1 small onion diced
  • 1 tablespoon olive oil
  • 2 bunches multicolored carrots cut into 3/4″chunks
  • 4 cups low sodium vegetable broth
  • 2 150z. cans of diced tomatoes(I used 1 plaid and the other had basil and oregano)
  • 2 cups of water
  • 2 15oz. cans of white beans, I used northern beans and navy beans
  • 5 springs of fresh thyme
  • 11/2 teaspoon of Italian seasoning
  • 1 bunch or kale or spinach, about 2-3 cups
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • 1/8 teaspoon red pepper flakes(optional)

Instructions


Heat the oil in a medium soup pot, add the diced onions and cook until they are soft. Then add the broth, water, carrots, tomatoes with the juices, fresh thyme, red pepper flakes and the Italian seasoning. Cook, stirring occasionally until the carrots are tender, then add the beans and heat through. Then add salt and pepper to taste.

Tips

  • Note: You can add the spinach or the kale to the soup pot along with the beans and cook until wilted. I prefer to add the kale to my soup bowl and to ladle the hot soup over the top because I like to keep the kale a little crispy.
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