Tuscan White Bean and Kale Soup
This rustic Tuscan White Bean and Kale Soup combines creamy cannellini beans with fresh kale, aromatic herbs, and a flavorful broth. Hearty yet light, this Italian countryside classic delivers comfort and nourishment in every spoonful.
Ingredients
- 2 tablespoons olive oil plus extra for drizzling
- 1 large onion diced
- 3 carrots diced
- 2 celery stalks diced
- 4 garlic cloves minced
- 1 tablespoon fresh rosemary finely chopped (or 1 teaspoon dried)
- ½ teaspoon red pepper flakes adjust to taste
- 3 cans 15 oz each cannellini beans, drained and rinsed
- 4 cups vegetable or chicken broth
- 1 bunch kale stems removed and leaves torn into bite-sized pieces (about 4-5 cups)
- 1 Parmesan rind optional, but adds amazing flavor
- 1 tablespoon lemon juice
- Salt and freshly ground black pepper to taste
- Grated Parmesan cheese for serving optional
Instructions
- Build your flavor base by heating olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté for 5-7 minutes until vegetables begin to soften.
- Add the aromatics – garlic, rosemary, and red pepper flakes. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
- Incorporate the beans by adding the drained and rinsed cannellini beans to the pot. Stir to combine with the vegetables and herbs.
- Pour in the broth and add the Parmesan rind if using. Bring the mixture to a simmer, then reduce heat to medium-low and cook for 15 minutes to allow flavors to develop.
- Create texture variety by removing about 2 cups of the soup (avoiding the Parmesan rind) and blending until smooth using a blender or food processor. Return the pureed portion to the pot for a creamier base.
- Add the kale to the pot and stir until it begins to wilt, about 2-3 minutes. The vibrant green leaves will soften but still maintain some texture.
- Finish with brightness by stirring in the lemon juice and seasoning with salt and pepper to taste. Remove the Parmesan rind if used.
- Serve hot with a drizzle of good olive oil and a sprinkle of grated Parmesan cheese if desired.
Notes
- For a deeper flavor, sauté a few anchovies or add a splash of white wine after cooking the vegetables.
- This soup thickens as it sits, so you may need to add extra broth when reheating leftovers.
- Save Parmesan rinds in your freezer specifically for soups like this – they add incredible umami depth.
- For a heartier version, add Italian sausage (brown it before adding vegetables).
- This soup actually tastes even better the next day, making it perfect for meal prep.