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Tuscan White Bean and Kale Soup
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Large Pot
  • Knife
  • Cutting Board

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 4 cups vegetable broth
  • 1 can (14 ounces) diced tomatoes
  • 2 cans (15 ounces each) white beans, drained and rinsed
  • 4 cups chopped kale
  • Salt and black pepper to taste
  • 1 tablespoon lemon juice

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 5 minutes until the vegetables begin to soften.
  • Stir in the garlic, rosemary, and thyme and cook for 1 minute until fragrant. Pour in the vegetable broth and add the diced tomatoes along with their juices.
  • Add the white beans and bring the soup to a simmer. Cook for 15 minutes to let the flavors blend.
  • Stir in the kale and cook for 5 more minutes until it wilts. Season with salt and black pepper, then stir in the lemon juice before serving.

Notes

Mash a few beans against the side of the pot during the last few minutes of simmering to thicken the broth naturally. The kale softens quickly, so add it only at the end to keep some texture. Leftovers reheat well on the stove with a splash of broth if the soup thickens too much in storage.
Course: Soup
Cuisine: Italian
Equipment: Large Pot, Knife, Cutting Board