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Tuscan White Bean & Kale Soup with Parmesan

Tuscan White Bean & Kale Soup with Parmesan

Lunch
Prep Time
20min
Cook Time
40min
Servings
4
Calories
385
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 it gently before serving. If the soup thickens too much in storage, add a splash of broth when reheating.

Tags
soup
Italian
beans
kale
vegetarian
lunch
healthy
winter
comfort food
one-pot
Ingredients

  • 2 tablespoons olive oil

  • 1 medium, diced yellow onion

  • 2 medium, diced carrots

  • 2 diced celery stalks

  • 4 cloves, minced garlic

  • 1 tablespoon, chopped fresh rosemary

  • 1 tablespoon, chopped fresh thyme

  • 1 teaspoon dried oregano

  • 1/4 teaspoon red pepper flakes

  • 2 15-oz cans, drained and rinsed cannellini beans

  • 1 14-oz can diced tomatoes

  • 6 cups vegetable broth

  • 1 piece (optional) Parmesan rind

  • 1 bunch, stems removed and leaves chopped lacinato kale

  • 1 juiced lemon

  • 1/2 cup, freshly grated, plus more for serving Parmesan cheese

  • 1 teaspoon, or to taste salt

  • 1/2 teaspoon, freshly ground black pepper

  • 1 loaf, for serving crusty bread

Instructions
  • 1

    Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.

  • 2

    Add the diced onion, carrots, and celery to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

  • 3

    Add 4 cloves of minced garlic, 1 tablespoon chopped rosemary, 1 tablespoon chopped thyme, 1 teaspoon dried oregano, and 1/4 teaspoon red pepper flakes. Cook for 1 minute until fragrant.

  • 4

    Add the 2 cans of drained and rinsed cannellini beans, 1 can of diced tomatoes with their juices, and 6 cups of vegetable broth. If using, add the Parmesan rind.

  • 5

    Bring the soup to a boil, then reduce heat to maintain a gentle simmer. Cover partially and cook for 15 minutes to allow flavors to meld.

  • 6

    Remove about 2 cups of the soup (mostly beans and some vegetables) to a blender. Carefully blend until smooth, then return the pureed mixture to the pot to thicken the soup.

  • 7

    Add the chopped kale to the pot and stir until wilted, about 3-4 minutes.

  • 8

    Stir in the juice of 1 lemon and 1/2 cup of freshly grated Parmesan cheese. Season with 1 teaspoon salt and 1/2 teaspoon black pepper, adjusting to taste.

  • 9

    Remove the Parmesan rind if used. Ladle the hot soup into bowls and garnish with additional grated Parmesan.

  • 10

    Serve with slices of warm crusty bread for dipping.

Nutrition Information (per serving)
385
Calories
18g
Protein
48g
Carbs
14g
Fat
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