Tuscan White Bean & Kale Soup with Whole Grain Croutons
15min
30min
1
420
Chef's Note
For a creamier texture, puree half the soup with an immersion blender before adding the kale. The soup base can be made ahead and frozen - just add fresh kale when reheating for the brightest flavor and color.
Tags
Ingredients
1 tablespoon olive oil
1/2 medium, diced yellow onion
1 medium, diced carrot
1 diced celery stalk
2 cloves, minced garlic
1 teaspoon, chopped fresh rosemary
1/2 teaspoon dried thyme
1 cup, drained and rinsed cannellini beans
2 cups vegetable broth
2 cups, stems removed and chopped lacinato kale
1/2 juiced lemon
1 tablespoon, grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon (optional) red pepper flakes
1 slice whole grain bread
1/4 teaspoon garlic powder
1/8 teaspoon dried oregano
Instructions
- 1
Preheat oven to 375°F (190°C) for the croutons.
- 2
Cut the whole grain bread into 1/2-inch cubes. Toss with 1 teaspoon olive oil, garlic powder, dried oregano, and a pinch of salt. Spread on a baking sheet.
- 3
Bake the bread cubes for 10-12 minutes, tossing halfway through, until golden and crisp. Set aside.
- 4
In a medium pot, heat 2 teaspoons olive oil over medium heat. Add the diced onion, carrot, and celery. Cook for 5-6 minutes until vegetables begin to soften.
- 5
Add the minced garlic, rosemary, and thyme. Cook for 1 minute until fragrant.
- 6
Add the cannellini beans and vegetable broth. Bring to a simmer and cook for 15 minutes to develop flavors.
- 7
Using a potato masher or the back of a spoon, lightly mash about 1/4 of the beans to thicken the soup.
- 8
Add the chopped kale and simmer for 5 minutes until the kale is tender but still bright green.
- 9
Stir in the lemon juice, salt, black pepper, and red pepper flakes if using. Taste and adjust seasonings as needed.
- 10
Ladle the soup into a bowl, top with the whole grain croutons and grated parmesan cheese.
- 11
Drizzle with the remaining olive oil before serving.
Nutrition Information (per serving)
420
18g
52g
16g
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