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

Equipment

  • Large Pot
  • Wooden Spoon
  • Knife
  • Cutting Board

Ingredients
  

  • 4 cups low-sodium vegetable broth
  • 2 cans (15 oz each) no-salt-added white beans, drained and rinsed
  • 1 bunch kale, stems removed and leaves chopped
  • 1 medium onion, diced
  • 2 carrots, diced
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • Juice of 1 lemon

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and carrots and cook for 5 minutes until the onion turns soft.
  • Stir in the garlic, rosemary, thyme, and black pepper. Cook for 1 minute until the garlic smells fragrant.
  • Pour in the low-sodium vegetable broth and add the white beans. Bring the mixture to a gentle simmer.
  • Let the soup cook for 10 minutes so the flavors blend. Add the chopped kale and stir until it wilts, about 3 minutes.
  • Remove the pot from the heat and stir in the lemon juice. Taste and adjust seasoning if needed before serving.

Notes

Simmer the soup a little longer if you want the beans to break down and thicken the broth naturally. Leftovers keep in the fridge for three days and reheat well on the stove with a splash of extra broth if the kale absorbs liquid. Skip the lemon if you prefer a milder taste, or add a pinch of red pepper flakes during the garlic step for gentle heat.
Course: Soup
Cuisine: Italian
Equipment: Large Pot, Wooden Spoon, Knife, Cutting Board