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Easy Tuscan Bean Soup

The Wanderlust Kitchen
  • 30 minutes
  • Serves 8 to 10

INGREDIENTS

2 14 ounce cans

Cannellini beans

2

Carrots, medium

2

stalks Celery

4 cloves

Garlic

3 cups

Kale

1/2 tsp

Rosemary, dried

1

Summer squash, yellow

1/4 tsp

Thyme, dried

1 14 ounce can

Tomatoes, no-salt-added with juices

1 qt

Vegetable

1

Yellow onion, medium

1

Zucchini, medium

1 tsp

Black pepper, freshly ground

1/4 tsp

Red pepper flakes

2 tsp

Salt

1 tbsp

White sugar

2 tbsp

Olive oil, extra virgin

1 tbsp

White wine vinegar

1 person Recommend This Recipe