Tuscan White Bean & Kale Soup
15min
15min
1
320
Chef's Note
For a heartier version, try mashing more of the beans to create a creamier texture without adding dairy. You can also prepare this soup ahead of time as the flavors develop beautifully overnight. Just add the kale when reheating to maintain its vibrant color and texture.
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Ingredients
1 tablespoon olive oil
1 small, diced shallot
1 medium, diced carrot
1 diced celery stalk
2 cloves, minced garlic
1 teaspoon, chopped fresh rosemary
1 cup, drained and rinsed cannellini beans
2 cups vegetable broth
1 cup, stems removed and roughly chopped kale
1/2 juiced lemon
1 tablespoon, grated Parmesan cheese
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
1/8 teaspoon black pepper
Instructions
- 1
Heat 1 tablespoon of olive oil in a medium pot over medium heat.
- 2
Add 1 diced shallot, 1 diced carrot, and 1 diced celery stalk to the pot. Sauté for 5 minutes until vegetables begin to soften.
- 3
Add 2 minced garlic cloves and 1 teaspoon of chopped fresh rosemary. Cook for 1 minute until fragrant.
- 4
Pour in 2 cups of vegetable broth and bring to a simmer.
- 5
Add 1 cup of drained and rinsed cannellini beans to the pot. Simmer for 5 minutes.
- 6
Using the back of a spoon, mash about 1/4 of the beans against the side of the pot to thicken the soup slightly.
- 7
Add 1 cup of chopped kale to the pot and cook for 3 minutes until wilted but still bright green.
- 8
Stir in the juice from 1/2 lemon, 1/4 teaspoon of red pepper flakes, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper.
- 9
Taste and adjust seasoning if needed.
- 10
Serve hot, topped with 1 tablespoon of grated Parmesan cheese.
Nutrition Information (per serving)
320
15g
42g
12g
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