Tuscan White Bean & Kale Soup with Herb Croutons
15min
30min
4
385
Chef's Note
For a creamier texture, puree about 1/3 of the beans with a bit of broth before adding to the soup. You can prepare the croutons a day ahead and store in an airtight container to save time. This soup tastes even better the next day as the flavors continue to develop overnight!
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Ingredients
2 tablespoons olive oil
1 medium, diced yellow onion
2 medium, diced carrots
2 stalks, diced celery
3 cloves, minced garlic
1 teaspoon dried oregano
1 teaspoon dried thyme
1/4 teaspoon red pepper flakes
2 15-oz cans, drained and rinsed cannellini beans
1 14.5-oz can diced tomatoes
4 cups vegetable broth
1 bunch, stems removed and leaves chopped kale
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
4 slices, cubed day-old bread
1 tablespoon olive oil
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
1/4 cup grated Parmesan cheese
Instructions
- 1
Preheat oven to 375°F (190°C) for the croutons.
- 2
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes until vegetables begin to soften.
- 3
Add 3 minced garlic cloves, 1 teaspoon dried oregano, 1 teaspoon dried thyme, and 1/4 teaspoon red pepper flakes. Cook for 1 minute until fragrant.
- 4
Add 2 cans of drained and rinsed cannellini beans, 1 can of diced tomatoes with their juice, and 4 cups of vegetable broth. Bring to a simmer.
- 5
While the soup simmers, prepare the herb croutons. In a bowl, toss 4 slices of cubed day-old bread with 1 tablespoon olive oil, 1/2 teaspoon dried basil, and 1/2 teaspoon dried parsley.
- 6
Spread the bread cubes on a baking sheet and bake for 10-12 minutes until golden and crisp, turning halfway through. Set aside.
- 7
After the soup has simmered for about 15 minutes, add the chopped kale and cook for an additional 5 minutes until the kale is wilted but still bright green.
- 8
Stir in 1 tablespoon of lemon juice, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Taste and adjust seasonings if needed.
- 9
Ladle the soup into bowls, top with herb croutons and a sprinkle of grated Parmesan cheese.
- 10
Serve hot and enjoy!
Nutrition Information (per serving)
385
18g
52g
14g
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