Tuscan White Bean and Kale Soup with Herb Croutons
15min
15min
4
320
Chef's Note
For a creamier texture, puree about 1/3 of the beans with some broth before adding to the pot. You can make the croutons a day ahead and store in an airtight container to save time. This soup freezes well, so consider making a double batch for future meals.
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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
1/4 teaspoon red pepper flakes
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 teaspoon salt
1/2 teaspoon black pepper
1/2 cut into 1-inch cubes day-old baguette
2 tablespoons, chopped fresh parsley
1 tablespoon, chopped fresh thyme
1/2 teaspoon garlic powder
1/4 cup, grated (optional for serving) Parmesan cheese
Instructions
- 1
Preheat oven to 375°F (190°C) for the croutons.
- 2
In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion, carrots, and celery. Cook for 5 minutes until vegetables begin to soften.
- 3
Add the minced garlic, Italian seasoning, and red pepper flakes. Cook for 1 minute until fragrant.
- 4
Add the drained cannellini beans and vegetable broth. Bring to a simmer and cook for 10 minutes.
- 5
While the soup simmers, prepare the herb croutons. In a bowl, toss the bread cubes with 1 tablespoon olive oil, chopped parsley, thyme, garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- 6
Spread the bread cubes on a baking sheet in a single layer and bake for 8-10 minutes until golden and crisp, tossing halfway through.
- 7
Add the chopped kale to the soup and cook for 3-5 minutes until wilted but still bright green.
- 8
Stir in the lemon juice and season with remaining salt and pepper. Taste and adjust seasonings if needed.
- 9
Ladle the soup into bowls, top with herb croutons and a sprinkle of Parmesan cheese if desired.
Nutrition Information (per serving)
320
15g
45g
10g
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