Recipe Items
olive oil, 2 tablespoons
1 diced medium onion
minced garlic (three cloves)
2 diced carrots that have been peeled
chopped celery (two stalks)
4 cups of chicken or veggie broth
Two cans of washed and drained cannellini beans (15 ounces each)
1 bunch chopped kale (stems removed)
One can of chopped tomatoes (14.5 oz.)
2 milligrams of dried rosemary
50% dry thyme, 1/2 teaspoon
Toss with salt and pepper.
For heat, you may optionally add 1/4 teaspoon of red pepper flakes
Parmesan cheese, gratin style, to garnish (if desired)
Garnish with fresh basil or parsley, if desired.
How to Follow
Gently sauté the veggies: Pour the olive oil into a big saucepan and bring to a medium boil. Chopped carrots, celery, and onion should be added. To soften the veggies, cook for around seven to eight minutes. For a further minute or two, until it begins to smell garlicky, add the minced garlic.
Toss in the beans and broth: Cook the cannellini beans in the broth with the chopped tomatoes, thyme, rosemary, and red pepper flakes, if using. To give the flavors a chance to combine, bring the ingredients to a boil, then lower the heat and simmer for 10 minutes.
Toss in the kale. Add the chopped kale and continue cooking for another 5 to 7 minutes, or until the kale wilts and becomes soft. Add more salt and pepper to taste.
Place the order: Spoon the soup into individual bowls and garnish with grated Parmesan and, if preferred, fresh basil or parsley. With a side of crusty bread, serve hot.
Easy and fast to make, this Tuscan White Bean and Kale Soup follows a one-pot recipe. A tasty foundation may be built by sautéing carrots, celery, and onions first. The beans, tomatoes, and broth will finish making the soup thick and flavorful. At the very end, the kale is tossed in to ensure it stays tender without being overdone. A healthy, filling soup is the end product, ideal for quick weeknight meals or meal prepping.
Time Spent Preparing
Only ten minutes to prepare
Half an hour in the oven
About thirty-five minutes; all told
Quantities Per Serving
Serves four to six people.
FAQs
Would dry beans work as a substitute for canned ones?
Use dried cannellini beans if you like. Toss them into the broth after soaking them overnight; boil them separately until soft.
Would spinach work instead of kale?
Yes, spinach is a great addition to this dish. Because spinach wilts more quickly than kale, add it towards the very end of cooking.
What can I do to thicken this soup?
Soup may be made creamier by blending some beans with liquid and then adding the blended mixture back into the soup. Without using any dairy, this will make the soup thicker and creamier.
Am I able to make this soup with meat?
Sausage or chicken would be great additions for more protein. Prepare the sausage or chopped chicken by browning it first, and then proceed with the procedure as directed.
Will this soup freeze okay?
Without a doubt! Freezing this soup is a breeze. After it has cooled, put it to a container that can be frozen. You may store it in the freezer for a maximum of three months.
In summary
The finest of Italian tastes come together in this simple yet satisfying soup of white beans and kale from Tuscany. This dish is packed with healthy nutrients, is simple to make, and has a variety of tasty textures, such as the soft bite of kale and the creamy smoothness of cannellini beans. A hearty bowl of this aromatic soup will bring you comfort as the aromatic broth, seasoned with thyme and rosemary, binds all the ingredients together. This dish will quickly become a favorite, whether you’re serving it to a crowd or preparing meals in advance. Enjoy a little bit of Tuscany without leaving your house when you serve it with crusty bread.