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Tuscan White Bean and Kale Soup Recipe

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4.3 from 8 reviews

This Tuscan White Bean and Kale Soup is a hearty and comforting dish, perfect for a nutritious meal. Packed with cannellini beans, fresh kale, and aromatic vegetables, it offers a delicious blend of flavors enhanced with Italian seasoning and finished with Parmesan cheese and red pepper flakes. This soup is easy to prepare and makes a satisfying lunch or dinner.

Ingredients

Vegetables

  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 ribs celery, diced
  • 1 medium shallot, minced (optional)
  • 6 cloves garlic, minced
  • 3 cups chopped kale (from 1-pound bunch lacinato kale)

Pantry Items

  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper (or to taste)
  • 2 tablespoons Italian seasoning
  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • 4 cups vegetable broth

To Serve

  • Freshly grated Parmesan cheese
  • Crushed red pepper flakes
  • Fresh bread

Instructions

  1. Sauté the vegetables: Add olive oil to a large pot over medium-high heat. Stir in diced onion, carrots, celery, salt, and pepper. Cook, stirring occasionally, for about 5 minutes or until the onions are translucent.
  2. Add aromatics: Stir in the minced shallot (if using) and garlic. Cook for an additional 2 minutes until fragrant, ensuring the garlic does not burn.
  3. Combine beans and seasoning: Add the drained and rinsed cannellini beans and Italian seasoning to the pot. Stir until the ingredients are evenly mixed.
  4. Add broth and simmer: Pour in the vegetable broth and bring the soup to a boil over high heat. Once boiling, reduce the heat to low and let it simmer gently for 10 minutes to develop flavors.
  5. Blend half the soup: Transfer about half of the soup to a blender and blend on high for 30 seconds or until smooth. Alternatively, use an immersion blender directly in the pot to puree half the soup for a creamier texture.
  6. Combine and add kale: Pour the blended soup back into the pot and stir thoroughly to mix. Stir in the chopped kale and cook for 4 minutes until the kale is tender but still vibrant.
  7. Serve: Ladle the soup into bowls and garnish with freshly grated Parmesan cheese and crushed red pepper flakes if desired. Serve with fresh bread on the side. Enjoy your warm, nourishing meal!

Notes

  • You can omit the shallot if you prefer a simpler flavor but it adds a nice mild onion taste.
  • For a vegan version, omit Parmesan cheese or use a plant-based substitute.
  • Use an immersion blender for convenience and less cleanup.
  • This soup stores well in the refrigerator for up to 4 days and freezes nicely for up to 3 months.
  • You can substitute kale with other hearty greens like Swiss chard or spinach.

Find it online: https://dishcooks.com/tuscan-white-bean-and-kale-soup-recipe/