Tuscan White Bean & Kale Soup with Garlic Croutons
15min
15min
3
380
Chef's Note
For a creamier texture, blend 1 cup of the soup and return it to the pot instead of mashing. You can make the croutons a day ahead and store in an airtight container to save time. If you prefer a heartier soup, add 1 cup of diced potatoes with the vegetables.
Tags
Ingredients
2 tablespoons olive oil
1 medium, diced yellow onion
2 medium, diced carrots
2 diced celery stalks
3 minced garlic cloves
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 roughly chopped kale
1 juiced lemon
1/4 cup, grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cut into 1-inch cubes day-old baguette
1/2 teaspoon garlic powder
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 the minced garlic, Italian seasoning, and red pepper flakes. Cook for 1 minute until fragrant.
- 4
Add the drained cannellini beans and vegetable broth. Bring to a simmer and cook for 10 minutes.
- 5
While the soup simmers, toss the baguette cubes with 1 tablespoon of olive oil and 1/2 teaspoon of garlic powder on a baking sheet. Season with a pinch of salt. Bake for 8-10 minutes until golden and crisp, tossing halfway through.
- 6
Using a potato masher or the back of a spoon, lightly mash about 1/4 of the beans in the pot to thicken the soup.
- 7
Add the chopped kale to the soup and cook for 3-4 minutes until wilted but still bright green.
- 8
Stir in the lemon juice, salt, and pepper. Adjust seasoning to taste.
- 9
Ladle the soup into bowls, top with grated Parmesan cheese and garlic croutons.
- 10
Serve immediately while hot.
Nutrition Information (per serving)
380
18g
52g
12g
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