Tuscan White Bean and Kale Soup
15min
25min
2
420
Chef's Note
For a richer flavor, use half of the beans pureed with a bit of the broth before adding to the soup. This creates a creamier texture without adding dairy. You can also prepare this soup a day ahead as the flavors develop beautifully overnight.
Tags
Ingredients
8 oz Italian sausage
1 tablespoon olive oil
1 medium yellow onion
1 medium carrot
1 stalk celery stalk
3 cloves garlic
1 teaspoon fresh rosemary
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes
15 oz can cannellini beans
3 cups kale
3 cups chicken broth
1 leaf bay leaf
1 tablespoon lemon juice
2 tablespoons parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
- 1
Dice 1 medium yellow onion, 1 medium carrot, and 1 celery stalk. Mince 3 cloves of garlic and finely chop 1 teaspoon of fresh rosemary.
- 2
Remove the sausage from its casing if necessary. Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the sausage and break it apart with a wooden spoon, cooking until browned (about 5 minutes).
- 3
Add the diced onion, carrot, and celery to the pot. Cook until vegetables begin to soften, about 4 minutes.
- 4
Add the minced garlic, chopped rosemary, 1/2 teaspoon dried thyme, and 1/4 teaspoon red pepper flakes. Cook until fragrant, about 1 minute.
- 5
Pour in 3 cups of chicken broth and add 1 bay leaf. Bring to a simmer.
- 6
Drain and rinse the 15 oz can of cannellini beans. Add them to the pot and simmer for 10 minutes to allow flavors to meld.
- 7
Remove the stems from the kale and roughly chop the leaves to yield 3 cups. Add the kale to the pot and cook until wilted, about 3 minutes.
- 8
Remove the bay leaf. Add 1 tablespoon of lemon juice, 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)
420
28g
35g
19g
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