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Tuscan White Bean & Kale Soup with Herb Crostini

Tuscan White Bean & Kale Soup with Herb Crostini

Lunch
Prep Time
15min
Cook Time
15min
Servings
2
Calories
385
Chef's Note

For a creamier texture, purée about 1/4 of the soup with an immersion blender before adding the kale. This creates a silky base while maintaining some texture from the whole beans and vegetables. The soup will taste even better the next day as the flavors continue to develop.

Tags
soup
Italian
vegetarian
beans
kale
quick
lunch
healthy
weekday
Mediterranean
Ingredients

  • 2 tablespoons olive oil

  • 1 small, diced yellow onion

  • 1 medium, diced carrot

  • 1 diced celery stalk

  • 2 cloves, minced garlic

  • 1 15-oz can, drained and rinsed cannellini beans

  • 3 cups vegetable broth

  • 1 teaspoon, chopped fresh thyme

  • 1/2 teaspoon, chopped fresh rosemary

  • 1 leaf bay leaf

  • 2 cups, stems removed and roughly chopped kale

  • 1 tablespoon lemon juice

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/8 teaspoon (optional) red pepper flakes

  • 4 slices baguette

  • 1 tablespoon olive oil

  • 1 tablespoon, finely chopped mixed fresh herbs (parsley, basil, thyme)

  • 1/4 teaspoon garlic powder

  • 2 tablespoons (optional) grated parmesan cheese

Instructions
  • 1

    Heat 2 tablespoons of olive oil in a medium pot over medium heat. Add the diced onion, carrot, and celery. Cook for 5 minutes until vegetables begin to soften.

  • 2

    Add 2 minced garlic cloves and cook for 30 seconds until fragrant.

  • 3

    Add the drained and rinsed cannellini beans, 3 cups of vegetable broth, 1 teaspoon chopped thyme, 1/2 teaspoon chopped rosemary, and 1 bay leaf. Bring to a simmer.

  • 4

    While the soup is simmering, preheat the oven to 375°F (190°C).

  • 5

    For the crostini, place 4 baguette slices on a baking sheet. Mix 1 tablespoon olive oil with 1 tablespoon mixed herbs and 1/4 teaspoon garlic powder. Brush this mixture onto the bread slices.

  • 6

    Bake the crostini for 5-7 minutes until golden and crisp. If using parmesan, sprinkle it on top during the last 2 minutes of baking.

  • 7

    Return to the soup and simmer for 10 minutes to allow flavors to meld.

  • 8

    Add the chopped kale to the soup and cook for 3-4 minutes until wilted but still bright green.

  • 9

    Remove the bay leaf and stir in 1 tablespoon of lemon juice. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and red pepper flakes if desired.

  • 10

    Ladle the soup into bowls and serve with the herb crostini on the side.

Nutrition Information (per serving)
385
Calories
15g
Protein
48g
Carbs
16g
Fat
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