Tuscan White Bean & Kale Soup
15min
30min
6
285
Chef's Note
For a heartier version that will satisfy meat eaters, you can divide the soup and add 1 cup of diced cooked Italian sausage to the non-vegetarian portion. The key to this soup's depth of flavor is allowing the vegetables to properly sauté before adding the liquid ingredients. Don't rush this step!
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Ingredients
2 tablespoons olive oil
1 medium, diced yellow onion
2 medium, diced carrots
2 diced celery stalks
4 cloves, minced garlic
1 tablespoon Italian seasoning
1/4 teaspoon red pepper flakes
3 15-oz cans, drained and rinsed cannellini beans
6 cups vegetable broth
1 14.5-oz can diced tomatoes
1 bunch, stems removed and leaves chopped kale
1 sprig fresh rosemary
1 leaf bay leaf
1 juiced lemon
1/4 cup, grated (optional, for serving) parmesan cheese
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
- 1
Heat 2 tablespoons of olive oil in a large Dutch oven or soup pot over medium heat.
- 2
Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 5 minutes until vegetables begin to soften.
- 3
Add 4 minced garlic cloves and cook for 30 seconds until fragrant.
- 4
Stir in 1 tablespoon of Italian seasoning, 1/4 teaspoon of red pepper flakes, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- 5
Add 3 cans of drained and rinsed cannellini beans. Use a potato masher to lightly mash about 1/3 of the beans to help thicken the soup.
- 6
Pour in 6 cups of vegetable broth and 1 can of diced tomatoes with their juices. Add 1 sprig of rosemary and 1 bay leaf.
- 7
Bring the soup to a boil, then reduce heat to low and simmer for 15 minutes to allow flavors to meld.
- 8
Add the chopped kale and simmer for an additional 5 minutes until the kale is wilted but still bright green.
- 9
Remove the rosemary sprig and bay leaf. Stir in the juice of 1 lemon.
- 10
Taste and adjust seasoning if needed.
- 11
Serve hot with a sprinkle of grated parmesan cheese if desired (omit for vegetarian option).
Nutrition Information (per serving)
285
15g
42g
7g
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