Tuscan White Bean and Kale Soup with Herb Croutons
15min
15min
3
320
Chef's Note
For a creamier texture, blend one cup of the soup and return it to the pot. You can also make the croutons a day ahead and store them in an airtight container to save time. If you prefer a heartier soup, add a cup of cooked farro or barley.
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Ingredients
2 tablespoons olive oil
1 medium, diced yellow onion
2 medium, diced carrots
2 diced celery stalks
3 cloves, minced garlic
1 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes
2 15-oz cans, drained and rinsed cannellini beans
4 cups vegetable broth
1 bunch, stems removed and chopped kale
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
3 slices, cubed day-old bread
1 teaspoon, finely chopped fresh rosemary
1 teaspoon, finely chopped fresh thyme
3 tablespoons grated Parmesan cheese
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion, carrots, and celery. Cook for 5 minutes until vegetables begin to soften.
- 3
Add 3 minced garlic cloves, 1 teaspoon Italian seasoning, and 1/4 teaspoon red pepper flakes. Cook for 1 minute until fragrant.
- 4
Add 2 cans of drained and rinsed cannellini beans and 4 cups of vegetable broth. Bring to a simmer.
- 5
While the soup simmers, prepare the herb croutons. In a bowl, toss the bread cubes with 1 tablespoon olive oil, 1 teaspoon chopped rosemary, 1 teaspoon chopped thyme, and a pinch of salt and pepper.
- 6
Spread the bread cubes on a baking sheet and bake for 8-10 minutes until golden and crisp, tossing halfway through.
- 7
Return to the soup and add the chopped kale. Simmer for 5 minutes until the kale is wilted and tender.
- 8
Stir in 1 tablespoon of lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Adjust seasoning to taste.
- 9
Ladle the soup into bowls, top with herb croutons and 1 tablespoon of grated Parmesan cheese per serving.
Nutrition Information (per serving)
320
15g
42g
12g
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