Tuscan Kale and White Bean Soup
Equipment
- Large Pot
- Knife
- Cutting Board
- Wooden Spoon
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 bunch kale, stems removed and leaves chopped
- 2 (15-ounce) cans white beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3 minutes until it softens.
- Stir in the minced garlic and cook for 1 minute more. Add the chopped kale and stir for 2 minutes until it begins to wilt.
- Pour in the vegetable broth. Add the drained white beans, dried rosemary, salt, and black pepper. Bring the mixture to a simmer.
- Cook for 10 minutes, stirring occasionally, until the kale is tender and the flavors have blended.
Notes
If the broth reduces too much during simmering, add a splash of water to reach your preferred consistency. Leftovers keep well in the fridge for up to three days and reheat gently on the stove without losing much texture. For a brighter finish, stir in a squeeze of lemon juice right before serving.
Course: Soup
Cuisine: Italian
Equipment: Large Pot, Knife, Cutting Board, Wooden Spoon
Cuisine: Italian
Equipment: Large Pot, Knife, Cutting Board, Wooden Spoon