Tuscan White Bean and Kale Soup
15min
15min
2
320
Chef's Note
For a heartier version, you can add Italian sausage or pancetta at the beginning. To save time, use pre-washed and chopped kale. The soup actually tastes even better the next day as the flavors meld together, so consider making a double batch for leftovers.
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Ingredients
2 tablespoons olive oil
1 small, diced yellow onion
2 medium, diced carrots
1 stalk, diced celery
3 cloves, minced garlic
1 teaspoon, chopped fresh rosemary
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes
1 15-oz can, drained and rinsed cannellini beans
3 cups vegetable broth
3 cups, stems removed and chopped kale
1/2 juiced lemon
2 tablespoons, grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
- 1
Heat 2 tablespoons of olive oil in a large pot over medium heat.
- 2
Add 1 diced small yellow onion, 2 diced medium carrots, and 1 diced celery stalk. Cook for 5 minutes until vegetables begin to soften.
- 3
Add 3 minced garlic cloves, 1 teaspoon chopped fresh rosemary, 1/2 teaspoon dried thyme, and 1/4 teaspoon red pepper flakes. Cook for 1 minute until fragrant.
- 4
Pour in 3 cups of vegetable broth and bring to a simmer.
- 5
Add 1 can of drained and rinsed cannellini beans. Simmer for 5 minutes.
- 6
Using a potato masher or the back of a spoon, lightly mash about 1/4 of the beans in the pot to thicken the soup.
- 7
Add 3 cups of chopped kale and simmer for 3-4 minutes until the kale is wilted but still bright green.
- 8
Stir in the juice from 1/2 lemon, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Adjust seasoning to taste.
- 9
Ladle the soup into bowls and top each serving with 1 tablespoon of grated parmesan cheese.
Nutrition Information (per serving)
320
15g
38g
14g
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