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Cannellini beans, delicate kale, and flavorful broth come together in this filling and healthy Tuscan white bean and kale soup. An ideal dinner for any day since it is both easy and tasty.
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This hearty and flavorful Tuscan White Bean and Kale Soup is a rustic classic that will not disappoint. This simple but filling soup has its roots in the Italian countryside and combines the earthy bitterness of kale with the creamy richness of white beans. This dish is ideal for those days when you want to eat something filling and healthy but don’t feel like spending a ton of time in the kitchen.
The health benefits and ease of preparation of this soup are its greatest assets. Kale is an excellent source of vitamins and antioxidants, while cannellini beans are a great source of protein and fiber. The aromatic broth enhances the tastes of the beans and greens; it is made with garlic, onions, and herbs such as thyme and rosemary. This Tuscan White Bean and Kale Soup is ideal for those cold winter nights when you want something hearty but yet light. Make it a whole dinner by adding some crusty bread.
Recipe Items
olive oil, 2 tablespoons
1 diced medium onion
minced garlic (three cloves)
2 diced carrots that have been peeled
chopped celery (two stalks)
4 cups of chicken or veggie broth
Two cans of washed and drained cannellini beans (15 ounces each)
1 bunch chopped kale (stems removed)
One can of chopped tomatoes (14.5 oz.)
2 milligrams of dried rosemary
50% dry thyme, 1/2 teaspoon
Toss with salt and pepper.
For heat, you may optionally add 1/4 teaspoon of red pepper flakes.
Parmesan cheese, gratin style, to garnish (if desired)
Garnish with fresh basil or parsley, if desired.
How to Follow
Gently sauté the veggies: Pour the olive oil into a big saucepan and bring to a medium boil. Chopped carrots, celery, and onion should be added. To soften the veggies, cook for around seven to eight minutes. For a further minute or two, until it begins to smell garlicky, add the minced garlic.
Toss in the beans and broth: Cook the cannellini beans in the broth with the chopped tomatoes, thyme, rosemary, and red pepper flakes, if using. To give the flavors a chance to combine, bring the ingredients to a boil, then lower the heat and simmer for 10 minutes.
Toss in the kale. Add the chopped kale and continue cooking for another 5 to 7 minutes, or until the kale wilts and becomes soft. Add more salt and pepper to taste.
Place the order: Spoon the soup into individual bowls and garnish with grated Parmesan and, if preferred, fresh basil or parsley. With a side of crusty bread, serve hot.
Easy and fast to make, this Tuscan White Bean and Kale Soup follows a one-pot recipe. A tasty foundation may be built by sautéing carrots, celery, and onions first. The beans, tomatoes, and broth will finish making the soup thick and flavorful. At the very end, the kale is tossed in to ensure it stays tender without being overdone. A healthy, filling soup is the end product, ideal for quick weeknight meals or meal prepping.
Time Spent Preparing
Only ten minutes to prepare
Half an hour in the oven
About thirty-five minutes; all told
Quantities Per Serving
Serves four to six people.
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