"Quick and easy weeknight dinner at your service šā
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This Tuscan Bean Soup is another little number from my 5-Ingredient Cookbook and it's SOOOOO easy to make (and cheap too!). ā
ā Just combine:ā 1) Beansā 2) Kaleā 3) Onionā 4) Carrots ā 5) Pestoā
And, boom, dinner is served in under 30 minutes!
Folk, I ain't lying when I say eating well is easy, you just need some tools in your toolkit, and 5-ingredient recipes are a great way to do it.ā "
Tuscan Bean Soup
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A Note from Feedfeed
Let's take a little trip to Tuscany why don't we? This vegetable-based soup is seasoned with pesto to give it multiple layers of herby flavor. You'll quickly become addicted to making this recipe because a) it's quick- I bet you have everything already in your fridge! b) it's deliciously healthy and c) it'll warm your heart and soul!
This recipe is printed with permission from 5-Ingredient Recipes, by Stephanie Kay.
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- Recipe Card
Prep time 5mins
Cook time 25mins
Serves or Makes: 4
Recipe Card
ingredients
- Olive oil
- 1 onion, diced
- 2 carrots, peeled and sliced
- 3 tablespoons vegan pesto
- 1 (15.5 ounce) can white beans
- 4 cups kale, ribs removed and roughly chopped
- Salt, To taste
- Black pepper, To taste
Method
Step 1
Heat a drizzle of olive oil in a pot on medium heat. Add the onion and carrots and cook until tender, 4-5 minutes. Add the pesto and cook for 30 seconds, then stir in the white beans and 4 cups of water.
Step 2
Reduce heat to simmer and cook for 10 minutes.
Step 3
Stir in chopped kale. Cook for 5 minutes, until bright green. Season to taste with salt and black pepper.
Step 4
Serve immediately or store in the fridge for up to 5 days.