Tuscan White Bean & Kale Soup with Garlic Crostini
20min
45min
5
420
Chef's Note
For a richer flavor, make this soup a day ahead and refrigerate overnight. The flavors will deepen beautifully. If you don't have a Parmesan rind, you can substitute with 2 tablespoons of nutritional yeast for a similar umami flavor. For a heartier version, add Italian sausage or shredded rotisserie chicken.
Tags
Ingredients
3 tablespoons olive oil
1 medium, diced yellow onion
2 medium, diced carrots
2 stalks, diced celery
6 cloves, minced (divided) garlic
2 teaspoons Italian seasoning
1/2 teaspoon red pepper flakes
3 15-oz cans, drained and rinsed cannellini beans
1 14.5-oz can diced tomatoes
6 cups vegetable broth
1 piece (optional) Parmesan rind
2 leaves bay leaves
1 bunch, stems removed and roughly chopped kale
1 sprig, leaves minced fresh rosemary
1 juiced and zested lemon
1 teaspoon, plus more to taste salt
1/2 teaspoon, plus more to taste black pepper
1 sliced diagonally into 10 pieces baguette
1/2 cup, for serving grated Parmesan cheese
Instructions
- 1
Heat 2 tablespoons of olive oil in a large Dutch oven or soup pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes until vegetables begin to soften.
- 2
Add 4 cloves of minced garlic, Italian seasoning, and red pepper flakes to the pot. Sauté for 1 minute until fragrant.
- 3
Add the drained and rinsed cannellini beans, diced tomatoes with their juice, vegetable broth, Parmesan rind (if using), and bay leaves. Bring to a boil, then reduce heat to maintain a gentle simmer.
- 4
Cover and simmer for 20 minutes to allow flavors to meld, stirring occasionally.
- 5
While the soup simmers, prepare the garlic crostini. Preheat oven to 375°F (190°C).
- 6
Place the baguette slices on a baking sheet. Mix the remaining 1 tablespoon of olive oil with the remaining 2 cloves of minced garlic. Brush this mixture onto each slice of bread.
- 7
Bake the crostini for 8-10 minutes until golden and crisp. Set aside.
- 8
Remove the bay leaves and Parmesan rind from the soup. Using an immersion blender, partially blend the soup, leaving some beans whole for texture. Alternatively, transfer about 2 cups of soup to a blender, puree, and return to the pot.
- 9
Add the chopped kale to the soup and simmer for an additional 5 minutes until the kale is wilted but still bright green.
- 10
Stir in the minced rosemary, lemon juice, and lemon zest. Season with salt and pepper to taste.
- 11
Serve the soup hot with garlic crostini on the side and a sprinkle of grated Parmesan cheese on top.
Nutrition Information (per serving)
420
18g
62g
12g
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