OttoChef AI Logo
OttoChef AI
Sign InGet Started
Tuscan White Bean and Kale Soup with Herb Focaccia

Tuscan White Bean and Kale Soup with Herb Focaccia

Lunch
Prep Time
15min
Cook Time
30min
Servings
4
Calories
420
Chef's Note

For a time-saving tip, prep the mirepoix (onions, carrots, and celery) the night before and store in the refrigerator. You can also use pre-washed and chopped kale to cut down on prep time. If you prefer a creamier soup, blend half the soup with an immersion blender before adding the kale.

Tags
soup
Italian
vegetarian
beans
kale
quick
weekday
healthy
lunch
Ingredients

  • 2 tablespoons olive oil

  • 1 medium, diced yellow onion

  • 2 medium, diced carrots

  • 2 diced celery stalks

  • 3 cloves, minced garlic

  • 1 teaspoon Italian seasoning

  • 2 15-oz cans, drained and rinsed cannellini beans

  • 4 cups vegetable broth

  • 1 bunch, stems removed and roughly chopped kale

  • 1 juiced lemon

  • 1/4 cup, grated parmesan cheese

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 loaf store-bought focaccia bread

  • 1 tablespoon, chopped fresh rosemary

  • 1 tablespoon, chopped fresh thyme

  • 1/2 teaspoon garlic powder

Instructions
  • 1

    Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5 minutes until vegetables begin to soften.

  • 2

    Add 3 minced garlic cloves and 1 teaspoon Italian seasoning to the pot. Cook for 1 minute until fragrant.

  • 3

    Pour in 4 cups of vegetable broth and add the 2 cans of drained and rinsed cannellini beans. Bring to a simmer.

  • 4

    Use a potato masher or the back of a spoon to mash about 1/3 of the beans in the pot to thicken the soup.

  • 5

    Add the chopped kale to the pot and simmer for 10 minutes until the kale is tender.

  • 6

    Stir in the juice of 1 lemon, 1 teaspoon salt, and 1/2 teaspoon black pepper. Adjust seasoning to taste.

  • 7

    While the soup simmers, preheat the oven to 375°F (190°C).

  • 8

    Place the focaccia on a baking sheet. Drizzle with a little olive oil and sprinkle with 1 tablespoon chopped rosemary, 1 tablespoon chopped thyme, and 1/2 teaspoon garlic powder.

  • 9

    Warm the focaccia in the oven for 5-7 minutes until heated through and slightly crisp on the outside.

  • 10

    Serve the soup in bowls, topped with grated parmesan cheese, alongside slices of the warm herb focaccia.

Nutrition Information (per serving)
420
Calories
18g
Protein
58g
Carbs
15g
Fat
Reviews (0)
No reviews yet

Be the first to review this recipe!