Tuscan White Bean and Kale Soup

Why You’ll Love This Recipe

1. Nutrient-Dense: Packed with plant-based protein from cannellini beans and vitamins from kale and other vegetables, this soup is both healthy and satisfying.

2. Flavorful Simplicity: The combination of sautéed aromatics, herbs, and a touch of white wine creates a rich, layered flavor profile without complexity.

3. Versatile: Easily adaptable to various dietary preferences—make it vegan, gluten-free, or add proteins like chicken or sausage for a heartier meal.

4. Meal Prep Friendly: This soup stores well and tastes even better the next day, making it ideal for batch cooking and meal planning.

5. Comforting: A warm bowl of this soup provides comfort and warmth, especially during colder months.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 2 tablespoons olive oil

• 1 medium onion, chopped

• 2 carrots, diced

• 2 celery stalks, diced

• 4 cloves garlic, minced

• ½ teaspoon red pepper flakes (optional)

• ½ cup dry white wine (e.g., Pinot Grigio)

• 2 tablespoons tomato paste

• 6 cups vegetable or chicken broth

• 2 cans (15 oz each) cannellini beans, drained and rinsed

• 1 bunch kale, stems removed and leaves chopped

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• Salt and pepper to taste

Directions

1. In a large pot, heat olive oil over medium heat. Add chopped onion, diced carrots, and diced celery. Sauté until vegetables are softened, about 5-7 minutes.

2. Add minced garlic and red pepper flakes (if using). Cook for an additional 1-2 minutes until fragrant.

3. Stir in the white wine, scraping any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to reduce slightly.

4. Add tomato paste, stirring to combine, and cook for another 2 minutes.

5. Pour in the broth, cannellini beans, dried thyme, and dried rosemary. Bring the soup to a boil, then reduce heat and let it simmer for 15-20 minutes.

6. Add the chopped kale to the pot and cook for an additional 5-7 minutes until the kale is tender.

7. Season the soup with salt and pepper to taste.

8. Serve hot, optionally garnished with grated Parmesan cheese and a drizzle of olive oil.

Servings and Timing

• Servings: 6

• Preparation Time: 15 minutes

• Cooking Time: 30 minutes

• Total Time: 45 minutes

Variations

• Protein Addition: Add cooked Italian sausage or shredded rotisserie chicken for a meatier version.

• Vegan Version: Use vegetable broth and omit any cheese garnishes.

• Different Greens: Substitute kale with spinach or Swiss chard if preferred.

• Creamier Texture: Blend a portion of the soup before adding the kale for a creamier consistency.

• Spice Level: Adjust red pepper flakes to control the heat.

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.

• Freezing: Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

• Reheating: Warm the soup on the stovetop over medium heat until heated through, or microwave in 1-minute intervals, stirring in between.

FAQs

What type of kale is best for this soup?

Lacinato kale (also known as dinosaur or Tuscan kale) is ideal due to its tender texture and mild flavor. However, curly kale can also be used.

Can I use dried beans instead of canned?

Yes, but you'll need to soak and cook them beforehand, which will increase the preparation time.

Is it necessary to use white wine?

White wine adds depth to the flavor, but you can omit it or substitute with a splash of white wine vinegar or lemon juice for acidity.

How can I make the soup thicker?

Blend a portion of the soup before adding the kale, or mash some of the beans to achieve a thicker consistency.

Can I add pasta to this soup?

Yes, small pasta shapes like ditalini or orzo can be added. Cook them separately and add to the soup before serving to prevent overcooking.

What can I serve with this soup?

Crusty bread, a simple green salad, or a grilled cheese sandwich pair well with this soup.

Is this soup gluten-free?

Yes, as long as you ensure that all ingredients, including the broth, are gluten-free.

Can I prepare this soup in a slow cooker?

Yes, sauté the vegetables first, then transfer all ingredients (except kale) to the slow cooker. Cook on low for 6-8 hours, adding kale in the last 30 minutes.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Can I use other types of beans?

Yes, great northern beans or navy beans can be used as substitutes for cannellini beans.

Conclusion

Tuscan White Bean and Kale Soup is a delightful blend of wholesome ingredients and robust flavors, embodying the essence of comfort food. Its versatility and ease of preparation make it a go-to recipe for both weeknight dinners and special occasions. Whether enjoyed fresh or as leftovers, this soup is sure to warm both the heart and soul.

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Tuscan White Bean and Kale Soup is a hearty, comforting dish made with cannellini beans, kale, and aromatic vegetables, offering a nutritious and flavorful meal rooted in traditional Tuscan cuisine.

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegan

Ingredients

2 tablespoons olive oil

1 medium onion, chopped

2 carrots, diced

2 celery stalks, diced

4 cloves garlic, minced

½ teaspoon red pepper flakes (optional)

½ cup dry white wine (e.g., Pinot Grigio)

2 tablespoons tomato paste

6 cups vegetable or chicken broth

2 cans (15 oz each) cannellini beans, drained and rinsed

1 bunch kale, stems removed and leaves chopped

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

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Instructions

1. In a large pot, heat olive oil over medium heat. Add chopped onion, diced carrots, and diced celery. Sauté until vegetables are softened, about 5-7 minutes.
2. Add minced garlic and red pepper flakes (if using). Cook for an additional 1-2 minutes until fragrant.
3. Stir in the white wine, scraping any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to reduce slightly.
4. Add tomato paste, stirring to combine, and cook for another 2 minutes.
5. Pour in the broth, cannellini beans, dried thyme, and dried rosemary. Bring the soup to a boil, then reduce heat and let it simmer for 15-20 minutes.
6. Add the chopped kale to the pot and cook for an additional 5-7 minutes until the kale is tender.
7. Season the soup with salt and pepper to taste.
8. Serve hot, optionally garnished with grated Parmesan cheese and a drizzle of olive oil.

Notes

• Use Lacinato kale for the best texture and flavor.
• For a creamier soup, blend part of the mixture before adding the kale.
• This soup tastes even better the next day after flavors meld.
• Store in airtight containers and freeze for up to 3 months.

Nutrition

• Serving Size: 1.5 cups
• Calories: 220
• Sugar: 4g
• Sodium: 620mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 8g
• Protein: 10g
• Cholesterol: 0mg