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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
  • Can Opener

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 carrots, diced
  • 3 garlic cloves, minced
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 bunch kale, stems removed and leaves chopped
  • Salt and black pepper to taste
  • Grated parmesan cheese for serving

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, and thyme. Cook for 1 minute until the garlic smells fragrant.
  • Add the diced tomatoes and vegetable broth. Bring the mixture to a simmer.
  • Stir in the cannellini beans. Let the soup simmer for 15 minutes so the flavors blend.
  • Add the chopped kale and cook for 5 more minutes until the kale wilts but still holds its shape.
  • Taste and season with salt and black pepper. Serve hot with grated parmesan on top.

Notes

Mash a few beans against the side of the pot before adding the kale if you want a thicker broth. Leftovers keep in the fridge for three days and reheat well on the stove with a splash of broth to loosen the texture. Skip the parmesan if you need a dairy-free version.
Course: Soup
Cuisine: Italian
Equipment: Large Pot, Knife, Cutting Board, Can Opener