Tuscan White Bean Soup

There are few things better then a warm bowl of stew on a freezing cold day, and well lets just say its been freezing! This Tuscan White Bean soup is so delicious and SO easy to make. It features Cannellini beans, and we all know the rhyme about beans - its true. They are packed with fiber and also contain a tonne of magnesium. a deficiency in magnesium can affect the about of good bacteria in the gut. As well low levels of magnesium are also common for people who suffer from Irritable Bowel Syndrome.

This soup also contains some amazing local winter vegetables including kale, carrots, and butternut squash and a gut healing bone broth. Her the soup is served with a side of bread rubbed with olive oil and fresh garlic


2 BPA free cans Cannellini beans (white kidney beans) or 1 lb soaked

2 teaspoons olive oil

1 cup chopped white onion

3 garlic cloves, minced

4 cups bone broth

2 cups carrots chopped

1 medium sized butternut squash, peeled and diced

1 cup celery

1 bunch fresh kale, rinsed well and chopped (about 4 cups)

1 tsp dried oregano

1 bay leaf

sea salt & freshly ground black pepper

  • add olive oil to a pot on medium heat, sauté onion and garlic until translucent (approx. 3 min)

  • add carrots, squash and celery cook another 2 min

  • add beans, spices and bone broth and let cook for 20

  • add kale at end to soften and wilt

  • serve hot to stay warm!

©2018 Whole Health Kitchen by Jessica McQuoid RHN