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Tuscan White Bean and Kale Soup

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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.

Ingredients

2 tablespoons olive oil

1 medium onion, chopped

2 carrots, diced

2 celery stalks, diced

4 cloves garlic, minced

1/2 teaspoon red pepper flakes (optional)

1/2 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

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

Find it online: https://recipesbyjanet.com/tuscan-white-bean-and-kale-soup/