Print

Hearty Tuscan White Bean Soup with Kale

Tuscan white bean soup - featured image
Print Recipe

A comforting and wholesome Tuscan white bean soup with kale, infused with garlic and rosemary, perfect for cold days and family gatherings.

Ingredients

Scale
  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion, finely chopped
  • 3–4 garlic cloves, minced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 sprigs fresh rosemary, finely chopped
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme
  • 4 cups cooked or canned cannellini beans, drained and rinsed
  • 6 cups vegetable broth (homemade or store-bought low sodium)
  • 4 cups packed kale leaves, stems removed and chopped
  • Salt and pepper to taste (sea salt preferred)
  • Pinch of red pepper flakes (optional)
  • 1 tablespoon freshly squeezed lemon juice
  • Parmesan cheese for topping (optional)

Instructions

  1. Heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat until shimmering but not smoking, about 1-2 minutes.
  2. Add the finely chopped onion, diced carrots, and celery. Cook for 6-8 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
  3. Stir in the minced garlic, chopped rosemary, and thyme. Cook for another 1-2 minutes until fragrant, avoiding browning the garlic.
  4. Pour in 6 cups of vegetable broth and the drained white beans. Stir to combine and bring to a gentle boil.
  5. Reduce heat to low and simmer uncovered for 25-30 minutes. Season with salt, pepper, and red pepper flakes if using. Taste and adjust seasoning as needed.
  6. Optional: Ladle about 2 cups of soup into a blender or use an immersion blender to puree half the beans, thickening the broth without cream.
  7. Stir in the chopped kale leaves and cook for another 5-7 minutes until kale is tender but still vibrant green.
  8. Remove the pot from heat and stir in 1 tablespoon of fresh lemon juice to brighten the flavors.
  9. Serve hot, topped with freshly grated Parmesan cheese if desired. Pair with crusty bread for a full Tuscan experience.

Notes

Do not brown the garlic to avoid bitterness. Add kale near the end to keep it vibrant and tender. Blending part of the beans creates a creamy texture without cream. Use fresh herbs for best flavor. Soup tastes better the next day. Adjust seasoning as you go. Lemon juice added at the end brightens the soup. Can be made in a slow cooker by sautéing veggies first then cooking on low for 6-8 hours or high for 3-4 hours.

Nutrition

Keywords: Tuscan soup, white bean soup, kale soup, hearty soup, vegetarian soup, gluten-free soup, easy soup recipe, healthy soup

Find it online: https://avabowls.com/hearty-tuscan-white-bean-soup-with-kale-easy-homemade-recipe-for-cold-days/