Tuscan White Bean & Kale Soup with Whole Grain Croutons
20min
35min
3
420
Chef's Note
For an extra layer of flavor, try mashing some of the beans against the side of the pot with a wooden spoon before blending. This creates different textures throughout the soup. You can also prepare the soup a day ahead - the flavors will develop even more overnight!
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Ingredients
2 tablespoons olive oil
1 medium, diced yellow onion
2 medium, diced carrots
2 diced celery stalks
3 cloves, minced garlic
1 teaspoon, chopped fresh rosemary
1 teaspoon, chopped fresh thyme
1/4 teaspoon red pepper flakes
2 15-oz cans, drained and rinsed cannellini beans
4 cups vegetable broth
1 whole bay leaf
1 bunch, stems removed and chopped lacinato kale
1 juiced and zested lemon
1 2-inch piece (optional) parmesan rind
1 teaspoon, plus more to taste salt
1/2 teaspoon, freshly ground black pepper
3 slices, cubed whole grain bread
1/2 teaspoon garlic powder
1 teaspoon dried Italian herbs
1/4 cup, for serving grated parmesan cheese
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes until vegetables begin to soften.
- 3
Add the minced garlic, chopped rosemary, thyme, and red pepper flakes. Cook for 1 minute until fragrant.
- 4
Add the drained and rinsed cannellini beans, vegetable broth, bay leaf, and parmesan rind (if using). Bring to a boil, then reduce heat to simmer for 15 minutes.
- 5
While the soup simmers, prepare the croutons. Toss the cubed whole grain bread with 1 tablespoon olive oil, garlic powder, dried Italian herbs, and a pinch of salt and pepper.
- 6
Spread the bread cubes on a baking sheet in a single layer and bake for 10-12 minutes, tossing halfway through, until golden and crisp. Remove from oven and set aside.
- 7
Remove the bay leaf and parmesan rind from the soup. Using an immersion blender, blend about 1/3 of the soup to create a creamier texture while leaving plenty of whole beans and vegetables (alternatively, transfer 1/3 of soup to a blender, blend until smooth, and return to the pot).
- 8
Add the chopped kale to the soup and simmer for an additional 5 minutes until the kale is tender but still bright green.
- 9
Stir in the lemon juice and half of the lemon zest. Season with salt and pepper to taste.
- 10
Ladle the soup into bowls, top with homemade croutons, a sprinkle of grated parmesan cheese, and the remaining lemon zest.
Nutrition Information (per serving)
420
18g
58g
15g
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