Tuscan White Bean and Kale Soup

Description

• Texture & Flavor: A rich, savory vegetable broth packed with creamy cannellini beans, tender leafy kale, carrots, tomatoes, and aromatic herbs. The toasted bread absorbs the delicious broth, making every spoonful deeply satisfying.

• Prep Time: 15 minutes

• Cook Time: 30 minutes

• Servings: 6

Ingredients

For the Soup:

• Olive Oil: 2 tablespoons

• Onion: 1 medium, diced

• Carrots: 2 medium, diced

• Celery: 2 stalks, diced

• Garlic: 4 cloves, minced

• Cannellini Beans (White Kidney Beans): 2 cans (15 oz each), rinsed and drained (or great northern beans)

• Diced Tomatoes: 1 can (14.5 oz), undrained

• Vegetable or Chicken Broth: 6 cups

• Kale: 4 cups, stems removed and roughly chopped (Tuscan kale/lacinato or curly kale)

• Herbs: 1 sprig of fresh rosemary, 2 sprigs of fresh thyme, and 1 bay leaf

• Salt & Black Pepper: To taste

For Serving:

• Crusty Bread: 4 to 6 thick slices (baguette, sourdough, or ciabatta), toasted or grilled

• Parmesan Cheese: Grated, for topping (optional)

• Extra Virgin Olive Oil: A drizzle for finishing

Instructions

1. Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for about 6–8 minutes until softened and fragrant.

2. Add Garlic and Herbs: Stir in the minced garlic, rosemary, thyme, and bay leaf. Cook for about 1 minute until fragrant.

3. Simmer the Soup: Pour in the broth, diced tomatoes (with their juices), and half of the cannellini beans. Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 15 minutes so the flavors meld.

4. Mash for Creaminess: To give the soup its signature thick, hearty texture, lightly mash some of the remaining white beans with a fork before adding them to the pot along with the rest of the whole beans.

5. Add the Kale: Stir in the chopped kale and let it simmer uncovered for another 5–7 minutes until the kale is tender and bright green. Season with salt and pepper to taste, and remove the herb sprigs and bay leaf.

6. Serve: Ladle the hot soup into bowls. Top or garnish each bowl with a slice of golden toasted crusty bread, a drizzle of extra virgin olive oil, and a sprinkle of grated Parmesan cheese if desired.