Tuscan White Bean and Kale Soup

This Tuscan White Bean and Kale Soup is a nutritious, hearty, and flavorful dish, perfect for chilly days. Packed with protein-rich white beans, nutrient-dense kale, and aromatic vegetables, it’s a quick and easy vegetarian meal. Serve with a sprinkle of Parmesan for added flavor.


Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 6 cups vegetable broth
  • 2 cans (15 ounces each) white beans, drained and rinsed
  • 1 bunch kale, stems removed and leaves chopped
  • Salt and pepper to taste
  • Juice of 1 lemon
  • Grated Parmesan cheese (optional, for serving)

Instructions

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. SautĂ© the vegetables until softened, about 5-7 minutes.
  • Stir in the minced garlic, dried thyme, and oregano. Cook for an additional minute until the garlic becomes fragrant.
  • Pour in the vegetable broth and add the drained and rinsed white beans. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.
  • Add the chopped kale to the pot and cook for about 5 minutes, until the kale wilts.
  • Season the soup with salt, pepper, and freshly squeezed lemon juice to taste.
  • Serve hot, and if desired, top with grated Parmesan cheese.

Notes

  • For a creamier texture, mash a portion of the white beans before adding to the broth.
  • Can be stored in the fridge for up to 3 days or frozen for later use.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian

Nutrition

  • Calories: 250 kcal
  • Sugar: 5g
  • Sodium: 800mg
  • Fat: 7g
  • Carbohydrates: 35g
  • Fiber: 10g
  • Protein: 10g

Leave a Reply

Your email address will not be published. Required fields are marked *