Tuscan White Bean and Kale Soup
20min
40min
5
385
Chef's Note
For a richer flavor profile, save Parmesan rinds in your freezer to add to soups like this one. They impart a wonderful umami depth without overwhelming the dish. If you prefer a creamier texture, puree an additional cup of beans with a little broth before adding to the soup.
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Ingredients
3 tablespoons olive oil
1 medium, diced yellow onion
2 medium, diced carrots
2 diced celery stalks
4 cloves, minced garlic
2 teaspoons Italian herbs
1/4 teaspoon red pepper flakes
3 15-oz cans, drained and rinsed cannellini beans
1 14.5-oz can diced tomatoes
6 cups vegetable broth
1 piece (optional) Parmesan rind
2 leaves bay leaves
1 bunch, stems removed and roughly chopped kale
1 sprig, leaves chopped fresh rosemary
2 sprigs, leaves only fresh thyme
1 juiced lemon
1/2 cup, freshly grated Parmesan cheese
1 teaspoon, or to taste salt
1/2 teaspoon, freshly ground black pepper
Instructions
- 1
Heat 3 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
- 2
Add the diced onion, carrots, and celery to the pot. Cook for 5-7 minutes until the vegetables begin to soften.
- 3
Add 4 minced garlic cloves and cook for another 1 minute until fragrant.
- 4
Stir in 2 teaspoons of Italian herbs, 1/4 teaspoon of red pepper flakes, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- 5
Add the 3 cans of drained and rinsed cannellini beans to the pot. Use a potato masher to lightly mash about 1/3 of the beans to help thicken the soup.
- 6
Pour in the 14.5-oz can of diced tomatoes with their juices and 6 cups of vegetable broth.
- 7
Add the Parmesan rind (if using) and 2 bay leaves. Bring the soup to a boil, then reduce heat to maintain a gentle simmer.
- 8
Cover partially and simmer for 20 minutes to allow the flavors to meld.
- 9
Add the chopped kale, fresh rosemary, and thyme leaves. Stir and continue to simmer for 5-7 minutes until the kale is tender.
- 10
Remove the bay leaves and Parmesan rind. Stir in the juice of 1 lemon.
- 11
Taste and adjust seasoning with additional salt and pepper if needed.
- 12
Ladle the soup into bowls and top each serving with freshly grated Parmesan cheese.
Nutrition Information (per serving)
385
22g
48g
14g
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