Tuscan White Bean & Kale Soup with Garlic Bread
20min
40min
4
485
Chef's Note
For those with sensory processing considerations, you can adjust the texture of this soup to preference. For a smoother soup, blend more of it, or for those who prefer distinct textures, keep the vegetables slightly larger when dicing. The garlic bread provides a nice textural contrast to the soup, and you can control the garlic intensity based on individual preferences.
Tags
Ingredients
3 tablespoons olive oil
1 medium, diced yellow onion
2 medium, diced carrots
2 stalks, diced celery
4 cloves, minced garlic
1 tablespoon Italian seasoning
1/4 teaspoon (optional) red pepper flakes
2 15-oz cans, drained and rinsed cannellini beans
1 14.5-oz can diced tomatoes
4 cups vegetable broth
1 piece (optional) Parmesan rind
1 bay leaf
1 bunch, stems removed and roughly chopped kale
1 juiced lemon
1 teaspoon, or to taste salt
1/2 teaspoon, or to taste black pepper
1/4 cup, grated for serving Parmesan cheese
1 small baguette
4 tablespoons, softened butter
1 teaspoon garlic powder
2 tablespoons, chopped fresh parsley
Instructions
- 1
Heat 2 tablespoons of olive oil in a large Dutch oven or soup pot over medium heat.
- 2
Add the diced onion, carrots, and celery to the pot. Cook for 5-7 minutes until vegetables begin to soften, stirring occasionally.
- 3
Add 3 minced garlic cloves to the pot and cook for 30 seconds until fragrant.
- 4
Stir in 1 tablespoon of Italian seasoning, 1/4 teaspoon of red pepper flakes (if using), and cook for another 30 seconds.
- 5
Add the 2 cans of drained and rinsed cannellini beans, 1 can of diced tomatoes with their juice, 4 cups of vegetable broth, Parmesan rind (if using), and 1 bay leaf. Stir to combine.
- 6
Bring the soup to a boil, then reduce heat to low. Cover and simmer for 20 minutes to allow flavors to meld.
- 7
While the soup simmers, prepare the garlic bread. Preheat the oven to 375°F (190°C).
- 8
Slice the baguette in half lengthwise, then cut each half into 4 pieces.
- 9
In a small bowl, combine 4 tablespoons of softened butter, 1 minced garlic clove, 1 teaspoon of garlic powder, and 2 tablespoons of chopped parsley.
- 10
Spread the garlic butter mixture evenly over the cut sides of the bread pieces.
- 11
Place the bread on a baking sheet, buttered side up, and set aside until the soup is almost ready.
- 12
After the soup has simmered for 20 minutes, remove the Parmesan rind and bay leaf.
- 13
Optional step for texture variation: Take 1 cup of the soup and blend it in a blender or with an immersion blender, then return it to the pot for a slightly thicker consistency.
- 14
Add the chopped kale to the soup and cook for an additional 5 minutes until the kale is wilted but still bright green.
- 15
While the kale is cooking, place the garlic bread in the preheated oven and bake for 5-7 minutes until golden and crispy.
- 16
Stir the juice of 1 lemon into the soup. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper, adjusting to taste.
- 17
Ladle the soup into bowls, sprinkle with grated Parmesan cheese, and drizzle with the remaining 1 tablespoon of olive oil.
- 18
Serve immediately with the warm garlic bread on the side.
Nutrition Information (per serving)
485
18g
58g
22g
Reviews (0)
No reviews yet
Be the first to review this recipe!