Quick Tuscan Bean Soup | Low-Carb Recipe

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor while being dairy-free.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option for sautéing.

Prep the vegetables: peel and finely chop the carrots, onion, and garlic; finely chop the celery; dice the tomatoes; strip the kale from its stem and chop it roughly.

Sweat the vegetables: heat a large pan or pot over medium-low heat with salted butter and a generous drizzle of olive oil. Once hot, add the carrot, onion, and celery with a pinch of salt and cook for 7 to 8 minutes or until very soft but not browned.

Meanwhile, drain and rinse the beans, grate the parmesan, and slice the lemon.

Simmer: once the onion, carrot, and celery are very soft, add the garlic and oregano to the pan and cook for 1 minute further. Then add the water, stock cube, tomatoes, and kale, and simmer for 15 minutes.

Finish and serve: after 15 minutes, add the drained beans and simmer for 3 minutes further. Season the soup with salt and pepper, drizzle with olive oil, and finish with a squeeze of lemon juice. Serve with a generous helping of grated parmesan.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens