Tuscan White Bean Soup
Ingredients
- 2 tablespoons avocado oil
- 1 white onion chopped
- 3 carrots diced
- 3 stalks celery chopped
- 3 cloves garlic minced
- 1 tablespoon sage leaves
- ½ cup fresh parsley
- 1 roma tomato diced
- 1 zucchini diced
- 1 yellow squash diced
- 1½ cup purple cabbage sliced
- 1½ cup lacinato kale
- two 15.5 ounce cans cannellini beans rinsed
- 6 cups vegetable broth or chicken broth
- to taste salt
- to taste pepper
- optional crumbled goat cheese for topping
Instructions
- In the bottom of a stock pot add avocado oil and pan fry the carrots, onions, celery, garlic and squash over medium heat.
- Add broth.
- Add in the rest of the ingredients and simmer for 30 minutes.
- Top with crumbled goat cheese.
