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

Equipment

  • Large pot
  • knife
  • cutting board

Ingredients
  

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 2 carrots, diced
  • 1 (14.5-ounce) can diced tomatoes
  • 4 cups vegetable broth
  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • 1 bunch kale, stems removed and leaves chopped
  • 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 onion, garlic, and carrots, then cook for 5 minutes until the vegetables soften.
  • Stir in the diced tomatoes with their juices and cook for 2 minutes.
  • Pour in the vegetable broth, then add the cannellini beans, rosemary, salt, and black pepper. Bring the mixture to a simmer.
  • Add the chopped kale and cook for 8 to 10 minutes until the kale wilts and the soup thickens slightly.
  • Taste and adjust seasoning if needed before serving.

Notes

Chop the kale into small pieces so it cooks down evenly without becoming stringy. The soup thickens as it sits, so add a little extra broth when reheating leftovers. It keeps well in the fridge for up to four days and tastes even better after the flavors have time to meld.
Course: Soup
Cuisine: Italian
Equipment: Large pot, knife, cutting board