Temperatures have officially dipped, and you know what that means: it’s soup season.
This Tuscan bean soup delivers all the coziness a soup should, plus copious amounts of nourishing superfood ingredients (which can also help boost immunity for the bugs that ultimately come around with cold season!) including garlic, avocado oil, carrots and beans.
Get transported to the Italian countryside with us this week and whip up a batch.
Prep time: 30 minutes
Cooking time: 30 minutes
1 shallot peeled and diced
1 leek chopped
2 tablespoons Ava Jane Avocado Oil
½ tsp of salt
3 cloves garlic peeled and chopped finely
3 celery stalks, chopped
2 carrots, chopped
14 oz can Italian diced tomatoes
14 oz can cannellini beans, drained
14 oz can butter beans, drained
½ cup of fresh basil, chopped
8 cups Veggie Stock
Large soup pot
Heat your soup pot over medium low heat and add the avocado oil, leek, shallot, garlic, celery, salt, and carrots. Cook, stirring often, for 15 to 20 minutes, until veggies are just softening.
Stir in the tomatoes and cook for a few more minutes.
Add butter beans and cannellini beans, half of the basil and parsley, and stir. Cook for 10 minutes.
Add the veggie stock and bring the soup to a boil before reducing to a simmer for 25 to 30 minutes.
Add the remaining basil and parsley before serving.
Easy to download PDF: Tuscan Bean Soup