Vegan White Bean Tuscan Soup

What you need:

• 1 medium yellow cooking onion
• 2 medium carrots
• 2 large stalks celery
• 2 small yellow potatoes (yukon gold)
• 19 oz. (540g) can of cannellini beans
• 4 cups (1l) vegetable stock
• 2 cups (480ml) water
• 1 tbsp. olive oil
• 4 cloves garlic
• 1 tsp. dried basil
• 1 tsp. dried oregano
• 1 tsp. dried thyme
• 2 large kale leaves
• ¾ tsp. salt
• 1 lemon (optional)
• parsley for garnish (optional)

What You Need to DO:

Chop the onion, carrots, celery, and potatoes into small pieces, set aside. Drain and rinse your cannellini beans, set aside. Mince your 4 cloves of garlic, set aside.

Place a large saucepan on the stove and pour in the olive oil. Heat the oil on a medium low heat and add in your onions, carrots, celery and potatoes. Cook for 3 minutes.

Now add in your garlic, basil, oregano, thyme and salt and cook for a further minute. Pour in your vegetable stock, cannellini beans and water and bring to the boil. Reduce the heat to a simmer and let the soup simmer gently for 15 minutes.

De-stem the kale, discarding the stems and chop up the leaves, add the kale leaves to the soup and stir. Simmer gently for a further 5 minutes. Serve the soup with some freshly squeezed lemon juice and fresh parsley.

Note:

To reduce carbs, leave the potatoes out of the soup