Tuscan White Bean and Kale Soup Recipe – Hearty, Healthy, and Delicious

 

Ingredients

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

2 carrots, peeled and diced

2 celery stalks, diced

4 cups vegetable or chicken broth

2 (15-ounce) cans cannellini beans, drained and rinsed

1 bunch kale, stems removed and leaves chopped

1 (14.5-ounce) can diced tomatoes

1 teaspoon dried rosemary

1/2 teaspoon dried thyme

Salt and pepper to taste

1/4 teaspoon red pepper flakes (optional, for heat)

Grated Parmesan cheese for serving (optional)

Fresh parsley or basil for garnish (optional)

Directions

Sauté the vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes until the vegetables are softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.

Add the broth and beans: Stir in the broth, diced tomatoes, cannellini beans, rosemary, thyme, and red pepper flakes if using. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes to allow the flavors to meld.

Add the kale: Stir in the chopped kale and cook for an additional 5-7 minutes until the kale is wilted and tender. Taste and season with salt and pepper as needed.

Serve: Ladle the soup into bowls and top with grated Parmesan cheese and fresh parsley or basil, if desired. Serve hot with crusty bread.

How to Prepare

Tuscan White Bean and Kale Soup is a one-pot meal that’s both easy and quick to prepare. Start by sautéing onions, carrots, and celery to build a flavorful base. Then, add the beans, tomatoes, and broth to create a rich, savory soup. Kale is stirred in towards the end to keep it tender but not overcooked. The result is a wholesome, nutritious soup that’s perfect for weeknight dinners or meal prep.

Preparation Time

Prep time: 10 minutes

Cook time: 25 minutes

Total time: 35 minutes

Servings 4-6 people.