Tuscan White Bean & Kale Soup
15min
15min
1
345
Chef's Note
For a creamier texture, mash about 1/4 of the beans with a fork before adding to the soup. This creates a naturally thickened broth without adding cream or flour. You can also make this soup ahead of time as the flavors develop beautifully overnight.
Tags
Ingredients
1 tablespoon olive oil
1/4 cup yellow onion
1 medium carrot
1 medium celery stalk
2 cloves garlic
1/2 teaspoon fresh rosemary
1 cup cannellini beans
1 1/2 cups vegetable broth
1 cup kale leaves
1 teaspoon lemon juice
1 tablespoon parmesan cheese
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon red pepper flakes
Instructions
- 1
Dice 1/4 cup yellow onion, 1 medium carrot, and 1 medium celery stalk into small pieces. Mince 2 cloves of garlic and finely chop 1/2 teaspoon fresh rosemary.
- 2
Heat 1 tablespoon 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.
- 3
Add minced garlic and chopped rosemary to the pot. Cook for 1 minute until fragrant.
- 4
Drain and rinse 1 cup of cannellini beans. Add them to the pot along with 1 1/2 cups vegetable broth. Bring to a simmer.
- 5
Remove stems from kale and tear 1 cup of leaves into bite-sized pieces.
- 6
Add kale to the soup and simmer for 5 minutes until kale is wilted and tender.
- 7
Stir in 1 teaspoon lemon juice, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1/8 teaspoon red pepper flakes. Taste and adjust seasonings if needed.
- 8
Ladle soup into a bowl and top with 1 tablespoon grated parmesan cheese.
Nutrition Information (per serving)
345
18g
42g
14g
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