Tuscan White Bean & Kale Soup
15min
15min
1
320
Chef's Note
For a creamier texture, mash about 1/4 of the beans before adding them to the soup. This creates a thicker broth while maintaining some whole beans for texture. You can also prepare this soup ahead of time as the flavors develop beautifully overnight.
Tags
Ingredients
1 tablespoon olive oil
1/4 medium yellow onion
1 small carrot
1 small celery stalk
2 cloves garlic
1/2 teaspoon fresh rosemary
1/4 teaspoon dried thyme
1/8 teaspoon red pepper flakes
3/4 cup cannellini beans
1 1/2 cups vegetable broth
1 cup kale leaves
1/2 tablespoon lemon juice
1 tablespoon parmesan cheese
1/4 teaspoon salt
1/8 teaspoon black pepper
Instructions
- 1
Finely dice 1/4 medium yellow onion, 1 small carrot, and 1 small celery stalk. Mince 2 cloves of garlic and finely chop 1/2 teaspoon fresh rosemary.
- 2
Heat 1 tablespoon olive oil in a medium pot over medium heat. Add the diced onion, carrot, and celery. Sauté for 5 minutes until vegetables begin to soften.
- 3
Add the minced garlic, chopped rosemary, 1/4 teaspoon dried thyme, and 1/8 teaspoon red pepper flakes. Cook for 1 minute until fragrant.
- 4
Drain and rinse 3/4 cup cannellini beans. Add them to the pot along with 1 1/2 cups vegetable broth. Bring to a simmer.
- 5
While the soup simmers, wash and remove stems from the kale, then tear or chop into bite-sized pieces to make 1 cup.
- 6
Add the kale to the pot and simmer for 5 minutes until the kale is tender.
- 7
Stir in 1/2 tablespoon lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Adjust seasoning to taste.
- 8
Ladle the soup into a bowl and top with 1 tablespoon grated parmesan cheese.
Nutrition Information (per serving)
320
15g
38g
14g
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