Tuscan White Bean & Kale Soup
This hearty and healthy Tuscan White Bean & Kale Soup is a comforting dish that combines the earthiness of kale with the protein-packed goodness of white beans. It's perfect for a cozy dinner or a refreshing lunch, and it can be made in under an hour.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon or spatula
- 1 measuring cups
- 1 measuring spoons
- 1 can opener if using canned beans
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 can (15 oz) cannellini beans, rinsed and drained or 2 cups cooked beans
- 4 cups vegetable broth
- 4 cups kale, chopped and stems removed
- to taste salt
- to taste pepper
- 1 juice of lemon optional, for added brightness
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and sauté for about 5 minutes until translucent.
- Stir in the minced garlic, diced carrots, and celery. Cook for another 5 minutes until the vegetables start to soften.
- Add the dried thyme and rosemary, stirring to combine.
- Pour in the vegetable broth and add the rinsed cannellini beans.
- Bring the mixture to a boil, then lower the heat and let it simmer for about 15 minutes.
- Stir in the chopped kale and cook for an additional 5 minutes until the kale is wilted and tender.
- Season with salt and pepper to taste. If desired, squeeze in the juice of a lemon for extra flavor before serving.
- Serve hot, and enjoy your hearty Tuscan White Bean & Kale Soup!
Notes
This soup can be made ahead of time and stored in an airtight container in the fridge for up to 4 days. It also freezes well.
Feel free to add other vegetables like zucchini or potatoes for added nutrition.
For a heartier version, serve the soup with some crusty bread on the side.