Easy White Bean Soup
Ingredients
- 2-3 Tbsp. olive oil, divided
- 1 cup peeled chopped carrots
- 2 sweet potatoes, peeled and cut into small chunks
- 1 yellow onion, chopped
- 4 cups vegetable stock
- 1/2 tsp. white pepper
- 1 tsp. kosher salt
- 1 tsp. oregano
- 2 15-oz. cans unsalted cannellini beans, rinsed and drained
- 2 cups stemmed chopped curly kale
- 1 28 oz can crushed tomatoes, with basil
- 2 ounces Parmesan cheese, finely grated
- 1 small bag toasted whole-wheat baguette slices
Instructions
- Heat 2 teaspoons oil in a Dutch oven over medium-high heat. Add carrots, sweet potatoes, and onion; sauté 7 minutes. Stir in stock, 1 cup water, pepper, salt, and oregano and bring to a boil. Reduce heat, and simmer 20 minutes.
- Stir in beans, kale, tomatoes, and Parmesan cheese; let stand 5 minutes.
- Serve with baguette pieces on top