Tuscan White Bean and Kale Soup with Parmesan Crostini
15min
30min
4
380
Chef's Note
For a creamier texture, puree about 1 cup of the soup before adding the kale and return it to the pot. This creates a silky base while maintaining some texture from the whole beans and vegetables. If you have Parmesan rinds, add one to the simmering soup for extra flavor and remove before serving.
Tags
Ingredients
2 tablespoons olive oil
1 medium, diced yellow onion
2 medium, diced carrots
2 diced celery stalks
3 cloves, minced garlic
1 tablespoon Italian seasoning
1/4 teaspoon red pepper flakes
2 15-oz cans, drained and rinsed cannellini beans
4 cups vegetable broth
1 14.5-oz can diced tomatoes
1 bunch, stems removed and roughly chopped kale
1 juiced lemon
1/2 sliced into 8 pieces baguette
1/2 cup, freshly grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
- 1
Preheat oven to 375°F (190°C) for the crostini.
- 2
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion, 2 diced carrots, and 2 diced celery stalks. Cook for 5 minutes until vegetables begin to soften.
- 3
Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
- 4
Stir in 1 tablespoon of Italian seasoning, 1/4 teaspoon of red pepper flakes, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- 5
Add 2 cans of drained cannellini beans, 4 cups of vegetable broth, and 1 can of diced tomatoes. Bring to a simmer.
- 6
While the soup simmers, place the baguette slices on a baking sheet. Brush lightly with olive oil and sprinkle with half of the Parmesan cheese. Bake for 8-10 minutes until golden and crisp.
- 7
After the soup has simmered for about 15 minutes, add the chopped kale and cook for an additional 5 minutes until the kale is wilted but still bright green.
- 8
Stir in the juice of 1 lemon and adjust seasoning if needed.
- 9
Ladle the soup into bowls, sprinkle with the remaining Parmesan cheese, and serve with the Parmesan crostini on the side.
Nutrition Information (per serving)
380
18g
52g
12g
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