Italian Navy Bean Soup with Rosemary! An Easy, Healthy, Tasty Soup Recipe!

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

Heat 1.5 teaspoons of olive oil in a large pot over medium heat.

Add 1.5 to 2 cups of diced onion, 1 cup of diced celery, 2 cups of diced carrots, and 1 tablespoon of minced garlic to the pot.

Sauté the vegetables until the onions are soft, stirring occasionally.

Add 6 cups of water and 6 teaspoons of chicken style instant broth to the pot, stirring to combine.

Add a 15-ounce can of diced tomatoes with juice to the pot and stir.

Add 2 teaspoons of dried oregano and 1 teaspoon of fresh rosemary, stirring to combine.

Bring the mixture to a simmer and maintain it for 30 minutes, stirring occasionally.

After 30 minutes, add 2 cans of rinsed and drained navy beans, 6 cups of chopped kale, 0.5 teaspoon of salt, and 0.5 teaspoon of ground pepper to the pot.

Cook until the beans are heated through and the kale is cooked to desired tenderness, being careful not to overcook the kale.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens