Tuscan white bean soup kale (Print Version)

A hearty Italian-style soup with creamy beans, fresh kale, and a Parmesan finish for cozy meals.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
06 - 1 bunch kale, stems removed and leaves chopped, approximately 4 cups packed
07 - 1 can (14 ounces) diced tomatoes, drained

→ Beans

08 - 2 cans (14 ounces each) cannellini beans, drained and rinsed

→ Liquids

09 - 4 cups low-sodium vegetable broth
10 - 1 cup water

→ Seasonings

11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried rosemary
13 - 1 bay leaf
14 - 1/2 teaspoon crushed red pepper flakes, optional
15 - Salt and freshly ground black pepper to taste

→ Garnish

16 - 1/2 cup freshly grated Parmesan cheese
17 - Extra virgin olive oil for drizzling
18 - Fresh parsley, chopped, optional

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery; sauté for 5 to 6 minutes until vegetables are softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add chopped kale and sauté for 2 to 3 minutes until slightly wilted.
04 - Mix in diced tomatoes, cannellini beans, vegetable broth, water, dried thyme, dried rosemary, bay leaf, and red pepper flakes if using.
05 - Bring mixture to a boil, then reduce heat and simmer uncovered for 25 minutes, stirring occasionally.
06 - Remove bay leaf. For a creamier consistency, use a potato masher to partially mash some beans directly in the pot.
07 - Season with salt and freshly ground black pepper according to preference.
08 - Ladle soup into bowls. Top each serving with grated Parmesan cheese, a drizzle of extra virgin olive oil, and fresh chopped parsley if desired.

# Additional Tips::

01 -
  • It comes together in under an hour, which means weeknight dinner without the usual stress or takeout temptation.
  • The flavors are complex and layered, but you're really just sautéing and simmering, so your hands stay mostly free.
  • It's naturally vegetarian, naturally wholesome, and tastes even better the next day when all those herbs have had time to get to know each other.
02 -
  • Rinsing your canned beans is non-negotiable if you want clean, clear broth instead of something thick and starchy that tastes like a can.
  • The creamy texture comes from mashing some beans, not from cream, so don't be tempted to add dairy unless you want to mask the pure flavor of everything else.
03 -
  • Don't skip the step of sautéing your vegetables first, because that's where all the depth comes from before the liquid even touches the pot.
  • If the soup seems too thick after simmering, thin it out with a bit more broth or water rather than overcooking it into submission.
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