Tuscan White Bean & Kale Soup

Name: Tuscan White Bean & Kale Soup
Total time: 50 min
Yield: 6 servings
Ingredients: 3 tbsp extra-virgin olive oil; 1 yellow onion, diced; 2 carrots, diced; 3 celery stalks, diced; 4 garlic cloves, minced; 1 tbsp tomato paste; 3 (15 oz) cans cannellini beans, drained and rinsed; 6 cups vegetable broth; 1 rosemary sprig; 1 bunch Tuscan kale, stemmed and chopped; 1 tbsp fresh lemon juice; Kosher salt and black pepper

Soups One-Pot Freezer Friendly Vegan & Plant-Based Gluten-Free

Creamy cannellini beans, tender kale, tomato, and rosemary simmered into a rustic soup with no cream at all. Mashing one can of beans directly into the broth gives it a slow-cooked texture in under an hour and makes every spoonful feel substantial.

Course: Soups
Time: 50 min
Servings: 6

Cooking Notes

Cook the aromatics until soft before adding the beans and broth. A properly developed base gives a simple bean soup much more depth without requiring a long ingredient list.
Mash or blend a small portion of the beans if you want more body. Their starch thickens the broth naturally without turning the whole soup into a puree.
Add the kale late enough that it stays green and tender rather than gray and stringy. Finish the soup with a bright seasoning adjustment after the greens have wilted.

Recipe Card

Tuscan White Bean & Kale Soup

By Gabriella

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Category: Soups
Total Time: 50 min
Difficulty: Easy

Servings: 6

Ingredients

3 tbsp extra-virgin olive oil
1 yellow onion, diced
2 carrots, diced
3 celery stalks, diced
4 garlic cloves, minced
1 tbsp tomato paste
3 (15 oz) cans cannellini beans, drained and rinsed
6 cups vegetable broth
1 rosemary sprig
1 bunch Tuscan kale, stemmed and chopped
1 tbsp fresh lemon juice
Kosher salt and black pepper

Instructions

1
Warm the olive oil in a Dutch oven and cook the onion, carrots, and celery with a pinch of salt for ten minutes, until soft and lightly golden.
2
Stir in the garlic and tomato paste and cook until the paste darkens against the bottom of the pot, about two minutes.
3
Mash one can of beans with a cup of broth, then add it to the pot with the remaining whole beans, broth, rosemary, and black pepper.
4
Simmer for twenty minutes, stir in the kale, and cook for eight minutes more until the leaves are tender but still green.
5
Remove the rosemary, add the lemon juice, and season carefully. Finish each bowl with a thread of good olive oil and plenty of pepper.