Tuscan White Bean & Kale Soup with Whole Grain Garlic Bread
25min
45min
4
428
Chef's Note
For an extra layer of flavor, consider adding a Parmesan rind to the soup while it simmers. The rind will infuse the broth with a rich, savory depth. Remove it before serving. To boost the fiber content even further, you can mash half of the beans before adding them to create a creamier texture without adding cream.
Tags
Ingredients
2 tablespoons olive oil
1 medium, diced yellow onion
2 medium, diced carrots
2 stalks, diced celery
4 cloves, minced garlic
2 teaspoons Italian seasoning
1/4 teaspoon red pepper flakes
3 cans (15 oz each), drained and rinsed cannellini beans
1 can (14.5 oz) diced tomatoes
6 cups vegetable broth
1 leaf bay leaf
1 large bunch, stems removed and chopped (about 6 cups) kale
1 juiced lemon
1/2 cup, grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon black pepper
1 (16 oz) whole grain baguette
3 tablespoons, softened butter
1 teaspoon garlic powder
2 tablespoons, chopped fresh parsley
1 pound, diced chicken breast
Instructions
- 1
Heat 1 tablespoon of olive oil in a large Dutch oven or soup pot over medium heat. Add the diced chicken breast and cook for 5-7 minutes until no longer pink. Remove chicken and set aside.
- 2
In the same pot, add the remaining 1 tablespoon of olive oil. Add the diced onion, carrots, and celery. Cook for 5-6 minutes until vegetables begin to soften.
- 3
Add the 4 minced garlic cloves and cook for 30 seconds until fragrant.
- 4
Stir in 2 teaspoons of Italian seasoning, 1/4 teaspoon of red pepper flakes, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Cook for 1 minute to toast the spices.
- 5
Add 2 cans of cannellini beans, the diced tomatoes with their juice, 6 cups of vegetable broth, and the bay leaf. Bring to a boil, then reduce heat and simmer for 15 minutes.
- 6
While the soup simmers, preheat the oven to 375°F (190°C). Slice the whole grain baguette in half lengthwise.
- 7
In a small bowl, mix 3 tablespoons of softened butter with 1 teaspoon of garlic powder and 2 tablespoons of chopped parsley. Spread the mixture evenly over the cut sides of the baguette.
- 8
Place the baguette on a baking sheet and bake for 10-12 minutes until golden and crispy. Remove from oven and slice into 8 pieces.
- 9
Remove 1 cup of the soup (mostly beans) and blend until smooth using a blender or food processor. Return the pureed mixture to the pot to thicken the soup.
- 10
Add the remaining can of cannellini beans and the cooked chicken back to the pot.
- 11
Stir in the chopped kale and simmer for an additional 5 minutes until the kale is wilted but still bright green.
- 12
Remove the bay leaf and stir in the juice of 1 lemon.
- 13
Taste and adjust seasoning if needed.
- 14
Serve the soup hot, topped with grated Parmesan cheese and accompanied by the warm garlic bread.
Nutrition Information (per serving)
428
32g
43g
14g
Reviews (0)
No reviews yet
Be the first to review this recipe!