Tuscan Bean and Vegetable Soup
15min
30min
4
320
Chef's Note
For deeper flavor, make this soup a day ahead and refrigerate overnight. The flavors will develop beautifully, and you can simply reheat before serving. If you don't have a Parmesan rind, a tablespoon of grated Parmesan added to the broth works well too.
Tags
Ingredients
2 tablespoons olive oil
1 medium yellow onion
2 medium carrots
2 medium celery stalks
3 garlic cloves
1 tablespoon Italian seasoning
2 15-oz cans cannellini beans
1 14-oz can diced tomatoes
4 cups vegetable broth
3 cups kale
1 bay leaf
1 small Parmesan cheese rind
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup grated Parmesan cheese
2 tablespoons fresh parsley
Instructions
- 1
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks. Cook for 5-7 minutes until vegetables begin to soften.
- 2
Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
- 3
Stir in 1 tablespoon of Italian seasoning, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- 4
Add 2 cans of drained and rinsed cannellini beans, 1 can of diced tomatoes with their juice, 4 cups of vegetable broth, 1 bay leaf, and Parmesan rind (if using). Bring to a boil.
- 5
Reduce heat to low, cover, and simmer for 15 minutes to allow flavors to meld.
- 6
Add 3 cups of chopped kale and simmer uncovered for an additional 5 minutes until kale is wilted and tender.
- 7
Remove bay leaf and Parmesan rind. Taste and adjust seasoning if needed.
- 8
Ladle soup into bowls, sprinkle each serving with 1 tablespoon of grated Parmesan cheese and garnish with fresh parsley.
Nutrition Information (per serving)
320
18g
42g
10g
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