Tuscan White Bean and Kale Soup
15min
30min
4
320
Chef's Note
For extra flavor, save a Parmesan cheese rind and add it to the soup while it simmers. Remove before serving. This adds a wonderful depth of flavor without much effort!
Tags
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
1 14-oz can diced tomatoes
4 cups vegetable broth
1 bunch, stems removed and leaves chopped kale
1 juiced lemon
1/4 cup, grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon black pepper
1 loaf, for serving crusty bread
Instructions
- 1
Heat 2 tablespoons of olive oil in a large pot over medium heat.
- 2
Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks to the pot. Cook for 5-7 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, 1 can of diced tomatoes with their juice, and 4 cups of vegetable broth to the pot.
- 5
Bring the soup to a boil, then reduce heat to simmer for 15 minutes to allow flavors to meld.
- 6
Using a potato masher or the back of a spoon, lightly mash about 1/4 of the beans to thicken the soup.
- 7
Add the chopped kale leaves to the pot and cook for an additional 5 minutes until kale is wilted but still bright green.
- 8
Stir in the juice of 1 lemon, 1 teaspoon salt, and 1/2 teaspoon black pepper. Adjust seasonings to taste.
- 9
Ladle soup into bowls, sprinkle each serving with grated Parmesan cheese, and serve with slices of crusty bread.
Nutrition Information (per serving)
320
15g
45g
12g
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