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Tuscan White Bean and Kale Soup with Herb Croutons

Tuscan White Bean and Kale Soup with Herb Croutons

Lunch
Prep Time
15min
Cook Time
15min
Servings
6
Calories
285
Chef's Note

For a creamier texture, puree about 1/3 of the soup with an immersion blender before adding the kale. If you're short on time, you can use store-bought croutons and simply toss them with a bit of dried herbs before serving. This soup keeps well in the refrigerator for up to 3 days and actually improves in flavor overnight.

Tags
soup
Italian
vegetarian
beans
kale
quick
weekday
lunch
healthy
winter
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

  • 6 cups vegetable broth

  • 1 bunch, stems removed and chopped kale

  • 1 tablespoon lemon juice

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/2 cut into cubes day-old baguette

  • 1 tablespoon olive oil

  • 1 teaspoon, finely chopped fresh rosemary

  • 1 teaspoon, finely chopped fresh thyme

  • 1/4 teaspoon garlic powder

  • 1/4 cup, grated (optional) Parmesan cheese

Instructions
  • 1

    Preheat oven to 375°F (190°C) for the croutons.

  • 2

    In a large soup pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté 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 the 2 cans of drained and rinsed cannellini beans and 6 cups of vegetable broth. Bring to a simmer.

  • 5

    While the soup simmers, toss the baguette cubes with 1 tablespoon olive oil, 1 teaspoon chopped rosemary, 1 teaspoon chopped thyme, and 1/4 teaspoon garlic powder on a baking sheet. Season with a pinch of salt.

  • 6

    Bake the croutons for 8-10 minutes, tossing halfway through, until golden and crisp. Set aside.

  • 7

    Back to the soup: After it has simmered for about 5 minutes, use the back of a spoon to mash some of the beans against the side of the pot to thicken the soup slightly.

  • 8

    Add the chopped kale and simmer for 3-4 minutes until the kale is wilted but still bright green.

  • 9

    Stir in 1 tablespoon of lemon juice, 1 teaspoon salt, and 1/2 teaspoon black pepper. Adjust seasoning to taste.

  • 10

    Serve the soup in bowls, topped with herb croutons and a sprinkle of grated Parmesan cheese if desired.

Nutrition Information (per serving)
285
Calories
12g
Protein
42g
Carbs
9g
Fat
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