Tuscan White Bean and Kale Soup
15min
15min
1
320
Chef's Note
For a creamier texture, blend about 1/4 of the beans with a little broth before adding to the soup. This creates a thicker, more luxurious base without adding extra fat. You can also make this soup ahead of time as the flavors develop beautifully overnight.
Tags
Ingredients
1 tablespoon olive oil
1/4 medium yellow onion
1 small carrot
1 small celery stalk
2 cloves garlic
1 cup cannellini beans
1 cup kale leaves
1 1/2 cups vegetable broth
1/2 teaspoon fresh rosemary
1/2 teaspoon fresh thyme
1 leaf bay leaf
1 teaspoon lemon juice
1 tablespoon parmesan cheese
1/4 teaspoon salt
1/8 teaspoon black pepper
1 pinch red pepper flakes
Instructions
- 1
Dice 1/4 medium yellow onion, 1 small carrot, and 1 small celery stalk into small, uniform pieces (about 1/4 inch).
- 2
Mince 2 cloves of garlic finely.
- 3
Remove stems from kale and chop 1 cup of leaves into bite-sized pieces.
- 4
Drain and rinse 1 cup of cannellini beans.
- 5
Heat 1 tablespoon of olive oil in a medium pot over medium heat.
- 6
Add the diced onion, carrot, and celery to the pot. Cook for 5 minutes until vegetables begin to soften, stirring occasionally.
- 7
Add minced garlic, 1/2 teaspoon fresh rosemary, and 1/2 teaspoon fresh thyme. Cook for 1 minute until fragrant.
- 8
Pour in 1 1/2 cups of vegetable broth, add 1 bay leaf, and bring to a simmer.
- 9
Add the cannellini beans and simmer for 5 minutes.
- 10
Stir in the chopped kale and cook for 3-4 minutes until the kale is wilted but still bright green.
- 11
Remove the bay leaf and stir in 1 teaspoon of lemon juice.
- 12
Season with 1/4 teaspoon salt, 1/8 teaspoon black pepper, and a pinch of red pepper flakes. Adjust seasonings to taste.
- 13
Ladle the soup into a bowl and top with 1 tablespoon of grated parmesan cheese.
Nutrition Information (per serving)
320
18g
42g
12g
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