Tuscan White Bean & Kale Soup
This hearty Tuscan White Bean & Kale Soup is a warm and nourishing dish that's perfect for chilly days. Packed with fiber-rich beans, nutrient-dense kale, and aromatic vegetables, it is easy to make and full of flavor.
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Wooden spoon
- 1 Ladle
- 1 set Measuring cups and spoons
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 6 cups vegetable broth
- 2 cans canned white beans (such as cannellini or great northern), drained and rinsed 15 oz each
- 4 cups kale, chopped (stems removed)
- 1 can diced tomatoes (canned, with juice) 14.5 oz
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- to taste teaspoon salt approximately 1 teaspoon
- to taste teaspoon black pepper approximately ½ teaspoon
- 2 tablespoons lemon juice optional for serving
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion, carrot, and celery. Sauté for about 5 minutes until the vegetables are softened.
- Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the vegetable broth and bring to a simmer.
- Add the drained and rinsed white beans, chopped kale, and diced tomatoes (with juice) to the pot.
- Stir in the dried oregano, dried thyme, salt, and black pepper.
- Cover the pot and let it simmer for about 20 minutes until the kale is tender and the flavors meld.
- Taste and adjust seasoning as necessary. If desired, stir in the lemon juice before serving.
- Ladle the soup into bowls and serve hot. Enjoy!
Notes
For extra heartiness, consider adding cooked sausage or turkey to the soup.
You can store leftovers in an airtight container in the refrigerator for up to 4 days.
This soup freezes well; just be sure to leave some space in the container for expansion when freezing.